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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 |