PELATIHAN PASTRY AND BAKERY (PEMBUATAN BREAKFAST ROLL, JAPANESE TYPE SOFTROLL DAN RAISIN ROLL) BAGI SISWA/SISWI SMK HARAPAN DENPASAR

Abstract

ABSTRAK
Pastry and Bakery merupakan salah satu bagian atau saction yang ada di Food and Beverage Departmen yang mempunyai tugas dan tanggung jawab dalam menyiapkan bergai jenis roti sebagai makanan utama sarapan / breakfast dan juga bertanggung jawab dalam menyiapkan kue-kue manis untuk makanan penutup / Dessert. Kegiatam Pengabdian ini dilakukan Di SMK Harapan Denpasar dengan judul “Pelatihan Pastry And Bakery (Pembuatan Breakfast Roll, Japanese Type Softroll dan Raisin Roll)” bagi Siswa/siswi SMK Harapan Denpasar Jalan Rasa Sesetan No. 48 Denpasar, Bali. Yang menjadi sasarannya adalah siswa/siswi kelas XI dan XII Jurusan Jasa Boga SMK Harapan Denpasar. Kegiatan Pengabdian dilakukan dengan metode sosialisasi/ceramah, yang dilanjutkan dengan memberikan materi pelatihan tehnik pembuatan Breakfast Roll, Japanese Type Softroll dan Raisin Roll dengan metode Demonstrasi dan Pendampingan pada peserta. Luaran dari kegiatan ini meliputi: 1) Meningkatnya kemampuan dan ketrampilan siswa dalam bidang Pastry and bakery, khususnya dalam pembuatan Breakfast Roll, Japanese Type Softroll dan Raisin Roll, 2) Prodak berupa Breakfast Roll, Japanese Type Softroll dan Raisin Roll untuk makanan utama breakfast, dan 3) Artikel ilmiah di Jurnal Paradharma. Hasil kegiatan Pengabdian ini mampu meningkatkan keterampilan peserta dalam proses pembuatan Breakfast Roll, Japanese Type Softroll dan Raisin Roll dan meningkatkan pemahaman peserta tentang tugas-tugas Pastry And Bakery section di dunia perhotelan.
Kata Kunci: Pelatihan dan pendampingan, Pastry, Bakery, Breakfast
ABSTRACT
Pastry and Bakery is one of sections in Food and Beverages Department, which is responsible for preparing different types of bread served as breakfast. It is also responsible for preparing sweet cakes served as desserts. This public service entitled “Pastry and Bakery Training (How to Prepare Breakfast Roll, Japanese Type Softroll and Raisin Roll) was conducted at Harapan Senior Vocational High School Denpasar for the students of the 11th and 12th grades of the Department of Food and Beverages of Harapan Vocational High School Denpasar. The public service was carried out using the socialization method and practice of preparing Breakfast Roll, Japanese Type Softroll and Raisin Roll. How to prepare Breakfast Roll, Japanese Type Softroll and Raisin Roll were demonstrated to the participants and during the practice they were observed and supervised. The results of the public service are as follows: 1) the students’ skill in Pastry and Bakery was getting better in general and they could prepare Breakfast Roll, Japanese Type Softroll and Raisin Roll in particular; 2) the products they could produce were Breakfast Roll, Japanese Type Softroll and Raisin Roll served for breakfast; and 3) this article will be published in the Paradharma Journal. This public service could improve the students’ skill in the process of preparing Breakfast Roll, Japanese Type Softroll and Raisin Roll and their insight into the tasks related to the Pastry and Bakery Section in every hotel.
Keywords: Training and supervision, Pastry, Bakery, Breakfast