This qualification reflects the role of pastry chefs who use a wide range of well developed patisserie skills and sound knowledge of kitchen operations to produce patisserie products.
In this course, gain the culinary skills to make a variety of cakes, including gluten free and dairy free products. You’ll also learn how to make a variety of bread doughs from white, wholemeal and sweet, working with a variety of commercial pastry and bakery equipment. Practise how to produce gateaux and petit fours, using various techniques and skills to create high-quality finishes that are of industry standard.
This qualification provides a pathway to work in various organisations where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops