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The Certificate in Baking and Patisserie (Micro-credential) offers learners the opportunity to expand their knowledge and develop essential baking and patisserie skills from cakes and gateaux, from shortcrust to puff pastry, from breads to brioche, tempering of chocolate, egg custards to soufflés and ice creams.
The Certificate in Baking and Patisserie (Micro-credential) introduces fundamental baking and patisserie techniques required to prepare a range of classic cakes, pastries, desserts and breads in a commercial kitchen. Knowledge of food safety, baking and patisserie terms and techniques are applied in practical sessions. Planning the progression of baking tasks enables systematic preparation in the kitchen with satisfying results.