This qualification is designed primarily for students who wish to develop advanced practical skills and knowledge in a wide range of bread, pastry, flour confectionery and cake decoration techniques.

The qualification covers mandatory bakery skills in advanced craft areas like: pre-baking, baking, post-baking, and presenting bakery products. You will have a large choice of skills in this mandatory group of advanced craft units covering fermented products, flour confectionery and sugar and chocolate craft.

 

Working from home

Self enrolment

Unit 302 Food Safety Supervision

Self enrolment

Unit 320 Supervisory skills in the hospitality industry

Self enrolment

Task A Produce a health and safety induction programme for new workplace students 

Task B A report based on a case study on the team and business techniques 

Task C A training program for individualised members of a team based on a case study 

Unit 327 Exploring Gastronomy

Self enrolment

Task A Presentation on the changes of gastronomy, including media influences, science advancements and transport options 

Task B A report on sourcing the correct supplier and the considerations needed

Task C A comparison checklist between two different catering establishments 

Dynamic Learning

Self enrolment

Practical Assessments

Self enrolment

B1 Gateau Pithivier 

B2 Hot Souffle 

B3 Orange Mousse 

B4 Decorative Item (Chocolate) 

C2 Danish Pastry 

      Iced Parfait 

      Sandwiched Macaroons

      Dipped chocolate truffles 

C4 Croissants and Pain au raisins 

      Omelette souffle surprise 

       Florentines 

       Sachertorte