The practical training for the Bakery and Pastry course (baked goods and desserts) was carried out for third-level students – Hospitality Business Management Program – on Saturday, March 7, 2026, as part of the faculty’s commitment to developing students’ applied skills

The training covered different kneading methods and the stages of dough formation, clarifying the difference between Kneading and Mixing in preparing various baked goods. It also addressed kitchen safety rules, explained the concept of Fermentation, types of yeast, and the factors influencing the success of fermentation, in addition to the impact of temperature and humidity on the quality of the final product

The chef also reviewed the basic dough ingredients such as flour, yeast, sugar, fats, eggs, and milk, highlighting the effect of each component on the quality of the final product

This training reflects the faculty’s dedication to equipping its students with practical experience that supports their academic studies and prepares them for the hospitality labor market