This module is designed to extend learners expertise and creativity in the arts of pastry, baking and confectionary.
Recipe Formulation and Innovation
Structural and non Structural ingredients Formula balancing Nutritional analysis Recipe development and testing Market analysis
Contemporary Plated Desserts
Product styling Structural considerations, including molecular gastronomy Presentation techniques
Bakery Products
Enriched doughs and related pastries. Pastes, Speciality breads.
Cold Work
Contemporary plated cold desserts Ice creams and frozen desserts
Confectionery products
Boiled sugar work, chocolate work, petit fours,buffet presentation.
Entremets and Gateaux
Composite and speciality dishes Speciality gateaux European and International specialities.
Product costing
Food cost Labour cost Production viability Health, safety and business factors
Practical exploration of modern cuisine, facilitator led.
Weekly thematic approach.
Applied learning and integrated theory,
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |