Advanced Pastry 1

This module is designed to provide learners with the opportunity to develop and consolidate skills and knowledge, and principles and practices in the area of bakery and confectionery.

1. Formulate recipes for the creation of new pastry products.

2. Evaluate the effect of modern trends on style, strucutre and presentation of contemporary breads and Pastry work.

3. Produce a range of breads, classical and contemporary products including European and International specialities.

4. Analyse and evaluate the cost factors involved in the production of speciality pastry products.