Course Details
Artisan Breads
Course Code PATS501
EFTS 0.1250
Points 15.00
Level 5
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Prescriptor
Investigates and develops preparation techniques, baking, cooking methods, basic finishing and presentation techniques as well as basic food hygiene and safety practices and principles relevant to artisan breads. Develops the competence, knowledge and skills required for producing a range of yeast goods focusing on artisan baking and specialty breads.
Resources
No Resource is available.
Qualifications
The course is available as part of the following qualifications.
Expand to see requisite details. Points
  AK3731   Diploma in Patisserie   (DipPat)
240.00
Prerequisites
PATS401 ,  PATS402 ,  PATS403 ,  PATS404 ,  PATS405 ,  PATS406 ,  PATS407 ,  PATS408
  ICE1   Individual Course Enrolment   (ICE)
0.00
Timetable
No timetable information is available.
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