This course is crafted for ‘Pastry Level 2/ 2nd year of culinary arts and amateurs. It covers advanced topics in pastry making and focuses on the development of the advanced knowledge and skills required to create upscale pastries, tarts and mini pastries. These skills can be used by the hospitality pupils/workers who desire to further upgrade or broaden their knowledge and can lead to job success in the retail baking industry. The nature of this course also lends itself to satisfying the needs of those students whose main reason for taking this course is self-fulfillment and a desire for advanced pastry baking skills meeting professional standards for taste and appearance.

Temps présentiel : 30 heures

Charge de travail étudiant : 45 heures

Méthode(s) d'évaluation : Examen final pratique, Participation et assiduité