Pastry and Baking Practice 2
This module will improve the learners knowledge and expand their repertoire of pastry items, breads and gateau.
Produce a range of pastry, breads and confectionery products using extensions of core pastry, baking and dessert techniques.
Develop an assortment of cold and hot plated desserts and pastry products using innovative concepts.
Produce a range of petit fours, and chocolate work.
Prepare a range of classical and modern puddings, cakes, gateaux and tortes using a variety of fillings and coatings.
Apply cost and quality control considerations in the production and service of pastry products.
Apply the concepts of nutrition to special dietary requirements.
Demonstrate a knowledge of the scientific processes related to pastry and bakery production.