Practical Examination for Bakery & Pastry Students, batch 28

OHAP organised final practical examinations for students in the making of Bakery & Pastry products. The students had to make different types of savoury and sweet items in a specified time, including croissants, brioche, macaron, cake, chocolate praline, and ice cream. They also received advice and tips on techniques from Mandarin Oriental, Bangkok’s Pastry Chef, who is an instructor and one of the committee members.

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