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Professional Cookery (Patisserie and Confectionary)
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Professional Cookery (Patisserie and Confectionary) This course will provide students with the knowledge and ability to increase their culinary skills and achieve a level 3 qualification.
The course consists of 3 mandatory units:
Establish and develop positive working relationships in hospitality
Maintain the health, hygiene, safety and security of the working environment
Maintain food safety when storing, preparing and cooking food
Plus nine other units:
Contribute to the control of resources
Contribute to the development and introduction of recipes and menus
Ensure appropriate food safety practices are followed whilst food is prepared, cooked and stored.
Prepare, cook and finish complex bread and dough products
Prepare, cook and finish complex pastry products
Prepare, process and finish chocolate products
Prepare, process and finish marzipan, pastillage and sugar products
Prepare and cook complex hot desserts
Prepare and cook complex cold desserts
Produce sauces, fillings and coatings for complex desserts A Classroom course provided by Doncaster College in Doncaster, United Kingdom
Pages:- 1
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