Advanced Patisserie 3

Develop advanced patisserie skills to produce innovative, sustainable dishes and lead kitchen operations in commercial hospitality settings.

Information
Course Code	CKPA503
Level	5
Credits	30

Description

The learning outcomes for this course are:

Plan and produce a menu featuring a range of dough and patisserie products suitable for a hospitality event

Manage workflow, supplies and compliance process to support efficient patisserie production in a commercial kitchen

Apply and evaluate staff management methods in performing a commercial event