BANDUNG – The Management of Catering Industry (MIK) Study Program at the Faculty of Social Science Education (FPIPS), Indonesia University of Education (UPI), recently hosted an engaging "Teaching Practitioner" session. On Wednesday, November 26, 2025, students of the Basic Pastry Operations course had the unique opportunity to learn directly from Arif Rahmat Prabowo, S.Par, an industry expert, at the MIK laboratory.
The session focused on the intricate techniques of creating Roll-in Fat Yeast Dough, the foundational base for premium pastries like Croissants and Danish Pastry. This hands-on workshop was designed to bridge the gap between theoretical knowledge and real-world culinary arts.
The event commenced at 7:00 AM with a brief theory session where Mr. Prabowo explained the philosophy and critical success factors of the lamination process, emphasizing the importance of temperature and consistency. He also detailed the core differences between Croissant and Danish Pastry doughs.
This was followed by a comprehensive 45-minute demonstration, where the practitioner masterfully showcased key steps: creating the base dough (détrempe), locking in the butter layer (beurrage), and executing precise folding techniques (single and double folds). He also demonstrated how to shape classic Croissants and various Danish Pastries, such as Pinwheels and Envelopes.
"For a perfect lamination, the dough and the butter must be in perfect harmony—similar consistency and temperature are key. It's a dance between patience and technique," explained Arif Rahmat Prabowo during his demonstration.
The students then embarked on a 2.5-hour practical session, working in groups to apply the newly acquired skills under the direct supervision and guidance of Mr. Prabowo and the accompanying lecturer. The laboratory was abuzz with activity as students practiced rolling, folding, and shaping their dough.
The final stage involved proofing the pastries until they were perfectly puffed and then baking them to a beautiful golden brown. The session concluded with a 30-minute joint evaluation of the final products, where aspects like texture, layer definition, color, and flavor were discussed, along with the challenges faced during the practicum.
The event was a resounding success. The students not only gained a deeper understanding of advanced pastry techniques but also successfully produced Croissants and Danish Pastries with visible, well-defined layers and satisfying taste and aroma.
This Teaching Practitioner initiative underscores the MIK Study Program's commitment to providing a relevant, competency-based education by bringing industry professionals directly into the classroom, thereby preparing students to excel in the competitive culinary and catering industry.