Competences

• Analyse and follow baking recipes, including ingredient proportions and mixing methods;
• prepare and create a complex cold plated desert using different components and suitable accompaniments and garnishes;
• prepare and create a complex warm plated dessert using different components and suitable accompaniments and garnishes;
• Prepare and create a complex gateaux/torten using different components and suitable accompaniments and garnishes;
• prepare and create a selection of tarts using different components and suitable accompaniments and garnishes;
• Prepare and produce a variety of desserts;
• Prepare frozen desserts as well as ice cream & sorbet;
• Prepare a variety of baked and fermented products including bread;
• Produce accompanying sauces and pastry garnishes.

Knowledge 

• Prepare a clean environment and adhere to “clean as you go” procedures;
• understand better the term fermentation by baking of different types of yeasted doughs;
• understand better the term fermentation by baking of different types of yeasted doughs;
• Demonstrate an understanding of the fundamental principles of baking;
• Identify and explain the key ingredients used in baking

Skills

• prepare and create complex desserts using different components and suitable accompaniments and garnishes;
• Execute different baking techniques and understand their effects on the final product;
• Apply proper measuring techniques and undestand the importance of accuracy in baking;