This Level 3 course aims to provide you with knowledge and understanding of pâtisserie and confectionery.
The course will give you the opportunity to develop hands on practical specialist skills required, to work in a bakery or a pâtisserie. It is also ideal for professional chefs who wish to develop their pastry skills.
The following subjects will be covered:
- Develop productive working relationships
- Maintain food safety when storing, preparing and cooking food
- Maintain the health, hygiene, safety and security of the working environment
- Prepare, cook and finish complex bread and dough products
- Prepare, cook and finish complex cakes, sponges, biscuits and scones
- Prepare, cook and finish complex pastry products
- Prepare, process and finish complex chocolate products
- Prepare, process and finish marzipan, pastillage and sugar products
- Prepare, cook and finish complex hot desserts
- Prepare, cook and finish complex cold desserts
- Produce sauces, filling and coatings for complex desserts.
