Preparing and Producing Bakery Products
This unit deals with the knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and produce a
range of high-quality bakery products in commercial food
production environments and hospitality establishments.
Preparing and Producing Pastry Products
This unit deals with knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and
produce a range of high-quality pastry products in
commercial food production environments and hospitality
establishments.
Preparing and Presenting Gateaux, Tortes and Cakes
This unit covers the knowledge and skills required by
bakers and pastry cooks (patissiers) to produce, fill,
decorate and present a range of specialized sponges and
cakes, where finish, decoration and presentation of a high
order is required.
Preparing and Displaying Petits Fours
This unit applies to the knowledge and skills required by
bakers and pastry cooks (patissiers) in commercial food
production environments and hospitality establishments. It
covers the production, display and service of a wide
range of petits fours including petits fours glaces,
marzipan-based petits fours and caramelized fruits and
nuts served as petits fours, to a level of high and
consistent quality.
Presenting Desserts
This unit covers the knowledge and skills in presenting the various and specialized techniques of desserts presentation required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments.