Advanced Patisserie 1

Develop advanced patisserie skills in producing a range of products, while managing kitchen operations and compliance.

Information
Course Code	CKPA501
Level	5
Credits	30

Description

The learning outcomes for this course are:

Plan, prepare and present a range of pastry, sponge and meringue products

Manage kitchen procedures, ensuring food safety, hygiene, and compliance with industry regulations in patisserie operations

Implement sustainable practices in patisserie production, including waste reduction and responsible resource management