Content

6 Core Modules Hours Assessment Structure
1. Introduction to Baking Science 72 Non-contactual:
Theory: 1.5 hours
Practical: 8 hours
2. Pastry Basics 120
3. Cake Mixing and Baking 120
4. Bread Production 120
5. Desserts and Petit Fours 120
6. Decorative Work 108

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