Bakery and Pastry Lab (Arte Bianca) – Solution 1 – Solution ” ABX – AB2501

Lab Objectives

• Create a complete lab for the food, wine and catering track, able to faithfully simulate the environment of a professional kitchen and a restaurant dining room.
• Develop technical and practical skills in the stages of preparation, cooking, storage, plating and service.
• Provide real tools for learning professional techniques in bakery and pastry, cooking, confectionery and mise en place.
• Promote education in safety, hygiene and organisation in food & beverage activities.

Learning Aims

• Professional kitchen and bakery
• Ovens, dough sheeters, cutters, planetary mixers, hobs, extractor hoods and professional refrigerators allow students to: o Prepare complex dishes independently or in small groups. o Develop skills in bread-making, pastry, and hot and cold cooking. o Understand kitchen workflow, from preparation to storage.
• Hygiene and washing
• Industrial dishwashers, pre-wash tables, mixer spray taps and wheeled bins with lids ensure: o Compliance with HACCP regulations. o Learning of sanitisation and waste management practices.
• Dining room service and mise en place
• A large supply of plates, glasses, cutlery, carafes, decanters and trays makes it possible to: o Simulate real customer service situations. o Practise laying and caring for the table to hotel standards. o Encourage learning of service etiquette, customer management and aesthetic presentation.
• Organisation and storage
• Shelving, drawer units, tables with movable legs and refrigerated cabinets allow: o The logistical organisation of teaching spaces. o The adoption of good professional practice in managing raw materials.

Conclusion

The equipment described makes it possible to create a complete, functional professional environment for training in the catering and hotel services sector. It is perfectly suited to institutes offering:

• Food, wine and hotel hospitality services
• Commercial services with a food & beverage lab
• Vocational training courses for chefs, assistant chefs and dining room/bar staff. This solution includes technology systems that help promote inclusion and equal opportunities through the use of innovative teaching methods. It is designed to promote active and collaborative learning.