Advanced Pastry and Confectionary

This module is designed to give learners the opportunity to develop specialist expertise and artistic ability in the area of bakery and confectionery. It will familiarise the learner with the use of specialised pastry and confectionery equipment, organic  and sustainable ingredients and practices.  

1. Formulate recipes for the creation of new sustainable, international pastry products

2. Evaluate the effect of modern trends on style, structure and presentation of contemporary pastry work

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

4. Produce a range of classical and contemporary products including international specialities.