Advanced Patisserie 2

Develop advanced artisan baking and operational management skills to produce a commercially viable patisserie product.

Information
Course Code	CKPA502
Level	5
Credits	30

Description

The learning outcomes for this course are:

Plan, produce, and finish a range of artisan products suitable for commercial sale

Manage workflow, supply chains, and resource allocation to support the operation of a small-scale commercial ventur

Design, package, and promote commercially viable baked product