Produce Cakes
The key cakes covered in this unit are: Basic and high ratio cakes Sponges Health cakes Fruit cakes and puddings
Produce Cakes, Pastries and Breads
Learn commodity and product knowledge, baking, equipment, nutrition, pastry/ies, yeasts, presentation and storage.
Produce Desserts
This unit looks at the role of desserts in the diet, the basic sauces, cremes and fillings needed for desserts and menu…
Produce Gateaux, Torten and Cakes
Professionally prepared and finished gateaux, torten and cakes provide a competitive advantage to a successful patisserie. The professional patisserie will…
Produce Pastries
The preparation and production of pastries are the basic skills required by all bakers, pastry chefs and chefs. Understanding the…
Produce Pates and Terrines
Online Module for Producing Delectable Pates & Terrine Dishes A well-crafted pate or terrine can form a showpiece on a…
Produce Petit Fours
Petits fours are a specialist patisserie product offered in hotels, high end restaurants and patisserie outlets. In the industry, the…
Produce Poultry Dishes
This module examines different types of poultry and feathered game, purchase, storage, preparation techniques and cookery tips.
Produce Seafood Dishes
Seafood is a very important part of any menu, providing excellent variety across a range of service styles and periods.…
Produce Simple Word Processed documents
Basic word processing skills are expected when working in modern business and the skill level that will be expected of…
Produce Spreadsheets
A spreadsheet program is a software application that organises information (data) into a grid or table of columns and rows.…
Produce Stocks, Soups and Sauces
To achieve flavoursome soups and sauces it is essential to start with quality ingredients. The base stock will give the…