Advanced Pastry 2

This subject is designed to give learners the opportunity to develop specialist expertise and artistic ability 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, structure and presentation of contemporary pastry work.

3. Analyse current market needs, and design modern and innovative products to meet these needs.

4. Produce a range of classical and contemporary products including European and International Specialities.