This module will enable learners to demonstrate the skills required for pastry, bakery and desserts. The learner will be provided with the opportunity to
practice pastry, bakery and dessert skills required for a sustainable contemporary professional kitchen.

1. Identify ingredients, equipment, techniques and the range of artisan, seasonal and locally available produce necessary for the production of pastry, bakery and dessert products.
2. Explain the scientific principles underpinning all the processes used in the pastry kitchen.
3. Utilise the processes and techniques necessary to produce a range of pastes, breads, sponge products, hot and cold desserts.
4. Demonstrate practical skills based on sustainable principles, health and safety, and food safety guidelines.
5. Apply cost and quality control procedures as they relate to the production of pastry products.

This module will enable learners to demonstrate with confidence and creativity the skills required for pastry, bakery and dessert production. Learners will
design and create modern and innovative pastry, bakery and desserts, being cognisant of sustainability and current national and international trends.

1. Utilise the necessary skills to produce a range of creative pastry, bakery and dessert products.
2. Employ modern techniques to adapt classical desserts and confectionery products to contemporary styles.
3. Apply innovative concepts of composition, taste, design and texture to ‘allergy-aware’ pastry, bakery and desserts.
4. Discuss current developments and trends in the bakery and pastry industry with particular focus on sustainability and ethical sourcing of commodities