This module further develops the skills, techniques and knowledge acquired from the foundation pastry module. This module introduces the learners to the production of tortes and gateaux, afternoon tea pastries, petit-fours, frozen and plated desserts. The module will be assessed through continuous assessment.
*Curricular information is subject to change
Souffles
n/a
Pastry garnishes
n/a
Chocolate work
n/a
Tarts
n/a
Ice creams/sorbets
n/a
Sugar work
n/a
Aeration
n/a
Plate design
n/a
Puddings
n/a
Cakes
n/a
Laboratory practice; Demonstration; Discussion; written examination; Self-directed independent study and practice
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |