Basic Pâtisserie is designed to give students a strong foundation on which to build their pâtisserie skills and knowledge. As students progress, they learn to prepare a wide selection of desserts and pastries through practical sessions and demonstrations. This exciting course introduces the various concepts, properties and applications of pâtisserie which are essential for working in the industry.

\n\nCore Units
\n\n• Classical French Pastry Techniques
\n• Kitchen Management 1
\n• Implementing Health, Safety and Hygiene Procedures
\n• Introduction to Basic Wine Knowledge
\n• Introduction to Basic Cheese Knowledge

\n\nCore Objectives
\n•demonstrate fundamental basic pâtisserie preparations and baking techniques including:
\n-knife skills
\n-elementary sugar cooking techniques
\n-tart production techniques
\n-basic pastry doughs e.g. short crust, sweet dough and puff pastry
\n-simple breads
\n-petits fours baking skills
\n-basic entremets skills
\n-piping techniques
\n•identify French culinary terms
\n•achieve the Level 2 award in food safety
\n•follow health, safety and hygiene regulations
\n•identify basic wine knowledge
\n•identify basic cheese knowledge
\n•develop personal kitchen organisation and management skills

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This certificate course has been accredited under an “Investing in Quality” licence from national awarding organisation NCFE, and the course measurable learning outcomes have been benchmarked at Level 3 using Ofqual’s Qualification and Credit Framework (QCF) level descriptors.