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Unit Code: BKY501.

Unit Name: Occasional Cakes, Bread Craft, Sugar & Chocolate Works

Description: This course introduces the fundamentals concepts and skills of advance baking. This course will prepare students to become a baker or pastry chef in the food and beverage industry as it has the practical, theoretical and hands-on training in baking, cake decorating, and bakery & pastry shop management. In this course students will gain indispensible tips and tricks to help enhance professional skills, knowledge, techniques and methods in baking and pastry making. Students will also learn the science behind the ingredients, including raw materials, variations and their interaction to create artistic out comes.

Learning Target Outcomes: N/A

Prerequisite: Pass in Year 13

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 2