Module Overview

The aim of the module is to give students the opportunity to put into practice the theoretical knowledge acquired in the Pastry & Baking Intermediate Theory module.

In this module students will learn how to prepare pastries in accordance with recipe specification efficiently in optimum time, select appropriate ingredients and equipment for all pastry tasks and apply appropriate hygiene and safety measures throughout the tasks.

The practical sessions carried out throughout the module will be practiced in a team as well as on an individual basis.

Prerequisites - Pass in FPF 24 Pastry and Baking Basic Practical Individual.

Credit Value for FPI 14 - 3

Contact Hours for FPI 14 - 135

Credit Value for FPI 24 - 1.5

Contact Hours for FPI 24 - 67.5

Fee for Part-Time Students - n/a