Modern and Innovative Pastry Baking and Desserts

This module assists learners to demonstrate with confidence and creativity the skills required for pastry in the hospitality industry.

1. List current trends in pastry.

2. Utilise modern techniques to adapt classical dishes and confectionery products to a contemporary style.

3. Apply innovative concepts of composition, taste, design, texture to “allergy-aware” pastry bakery and desserts.

4. Apply the necessary skills to produce a range of petit fours and chocolate work

5. Utilise the necessary skills and techniques to produce a selection of breads, to include health breads and enriched doughs.