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.

Learning Outcomes

  1. Explain current developments and trends in the bakery and pastry industry.

  2. Utilise modern techniques to adapt classical desserts and confectionery products to contemporary styles.

  3. Apply innovative concepts of composition, taste, design and 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.

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