Foundation Degree Culinary Arts - Term 4

Baking and Pastry Arts 2
This course continues to develop the skills and knowledge gained in both Baking and Pastry Arts 1 and industry training. Students will gain a practical understanding of advanced baking and pastry techniques including an emphasis on presentation skills, decoration and flavours.

A highlight of the course will be the opportunity for students to develop specialized techniques in chocolate, confectionery and sugar work. Students will be exposed to the challenges of producing dessert items from set menus to à la carte and formal banquets; plus creating a dessert trolley and showpieces. This will enhance the student’s ability to work as part of a team and highlight the need for effective work plans