IDM Graduates Kweneng District Staff
Kweneng District Council in bid to enhance service delivery to its constituents, recently sent Home Economics officers, youth trainers and *ommunity +e]elopment officers for a one week *ulinary Arts training at IDM.
;he workshop was designed to offer practical skills and knowledge to officers, who in turn will train poverty eradication and economic empowerment beneficiaries in their region as well as assist projects that are ailing to put them back on track to penetrate the market.
Trainer and Executive Chef at IDM, Thuto Masala said the workshop was packaged to prepare learners to the art of Baking and Pastry; to learn the basics of mixing, shaping and baking for se]eral baked goods including Xuick breads, cakes, pastry doughs, mousses, sauces, glaaes, cookies, candies and confections. They also did plated desserts, chocolate work and decorated cakes.
“In addition, learners were exposed to a well-eXuipped, modern kitchen and how to prepare food for school functions.
“This course included classroom instruction and practical lab work in a commercial kitchen,” he said, adding that the learners did a one day practicum at Choppies Hyper and Northgate Mall under the IDM and Choppies Group partnership signed late last year.
Some of the highlights of the training included:
• Introduction to commercial baking eXuipment, Xuantity baking and specialty ingredients, breads, laminated doughs, Xuick breads, cakes, creams mousses, dessert buffet, custards, dessert soufflts, dessert sauces, frozen desserts, plated desserts, confections, candy and sugar work, chocolate desserts and candies, holiday desserts.
• 7repare the abo]e listed baking and pastry items for various foods production events.
• Plating and presentation emphasised in baking productions.
• Introduction to careers in the culinary and hospitality fields through visits from professional chefs and other food professionals, job shadowing, internships field trips.
• Learning about the history and background of international desserts and baked foods.
They were also introduced to Canapes preparation and presentation.