Develop professional skills for fine pastry production including foundational baking, plated desserts, cake design, and chocolate and confection work. What you will learn Health, sanitation, safety, Use of bakery equipment including scales, mixers, proofers, and ovens, Knife skills, Theoretical baking principles and processes, Ingredients and methodology, Biscuits and muffins, Pie dough and straight dough, Fermentation, leavening, gluten development, Aeration and emulsification, Yeast doughs, quickbreads, loaf cakes, Cookies, pies, tarts, Croissant, Danish, and puff dough lamination, Cakes, cookies, sponges, Buttercreams, glazes, ganaches, Dessert plating and presentation, Composition, use of colour and texture, Pastries, slices, squares, Deep-fat frying, Yeast doughnuts, cake doughnuts, French crullers, Use of seasonal fruits and other ingredients, Crème bru^le´e and ice cream, Chocolate and confection making, Chocolate tempering, Truffles and moulded chocolates, Aerated, confections and fruit jellies, Caramel and sugar work, Dessert cakes, layered cakes, entremets, Mousses and fillings, Piping skills, Icings and decorative techniques, Wedding cake design and assembly, Flower-making and rolled fondant, Marzipan figurines and airbrushing, Consistency and accuracy, Environmental conditions, Daily production planning