The Art of Pastry, Baking and Desserts 2


This module will enable learners to demonstrate with confidence and creativity the skills required for pastry, bakery and dessert production. Learners will design and create modern and innovative pastry, bakery and desserts, being cognisant of sustainability and current national and international trends.


Learning Outcomes

  1. Utilise the necessary skills to produce a range of creative pastry, bakery and dessert products.

  2. Employ 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. Discuss current developments and trends in the bakery and pastry industry with particular focus on sustainability and ethical sourcing of commodities 

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