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Fundamentals of Pâtisserie
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| Course Code |
CULN501 |
| EFTS |
0.1250 |
| Points |
15.00 |
| Level |
5 |
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Download Course Descriptor
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| Prescriptor |
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Students will gain an understanding of the preparation techniques, cooking methods and foundation presentation and finishing skills required to produce professional pâtisserie items and apply the knowledge and skills required to produce a range of pâtisserie items in a commercial kitchen.
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| Resources |
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No Resource is available.
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| Qualifications |
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No qualifications currently offer this course.
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| Timetable |
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No timetable information is available.
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