Demonstrate with confidence and creativity the skills required for Pastry in the hospitality industry
Concepts of composition
Taste, design, texture and current trends.Related theory.
Modernising the Classics
Cold and hot plated desserts.Confectionery products.Healthy options/special dietary requirements.Related theory.
Petit Fours and chocolate work
Produce a range of petit fours including petit four sec and petit four glace.Chocolate-tempering, including dipping, piping, coating.Related theory.
Modern plated and individually styled pastry products
Confectionery products.Healthy options/special dietary requirements.Afternoon Tea Cakes.Related theory.
Centrepieces
Examples will include:Moulded chocolate work.Moulded marzipan work.Pastillage. Pulled sugar work.Cake Decoration.Moulded sugar.Related theory.
Bread Products
Yeast Bread.Health Breads (spelt, Soya, Gluten free.Chemical aerated breads.Enriched Bread dough’s.Related Theory.
Student -led creativity in implementation of skills
Spot-demonstrations
Guest chefs and site visits
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |