Core Competencies

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. It also includes lessons in selecting ingredients wisely and weighing dry and liquid ingredients. Appropriate equipment is used according to required and standard operating procedures.

This unit covers 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.

This unit covers the knowledge,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.

This unit deals with knowledge,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.