This course combines all the knowledge, techniques and artistic skills required to work in a professional pastry kitchen. You will develop skills in bread and dough products, cakes, sponges, biscuits and scones, pastry products, chocolate products, hot and cold desserts and sauces, fillings and coatings.
You will also study the nutritional values of foods and ingredients, management and supervisory skills, successful kitchen management and how to store, prepare and cook food safely
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*Courses listed on this website are indicative of the subject, nature and level of study. The college reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility.