Modern Pastry and Baking


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. This module also introduces learners to sustainable organic ingredients and processes, both internationally and local within Specialist Pastry & Confection discipline

Learning Outcomes

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

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

  3. Evaluate the effect of modern trends on style, sustainability, structure and presentation of contemporary Pastry products.

  4. Produce a range of vegan, gluten-free, sugar-free and organic  pastry products,  both classical and contemporary products including European and International specialities

% Coursework 70%
% Final Exam 30%