Practical Workshop

• Introduction to the tools & equipment used
• Key functions of baking ingredients
• Bread making: Flower Pot Bread, Sun Dried Tomato loaf
• Cake making: Japanese Strawberry Shortcake, Carrot Cheese Fudge
• French style Croquembouche (caramel glazed cream puffs), Range of macaroons, Churros and
• Range of Macaroons, Churros, and Biscotti
• Practical Packing concepts and display
• Workshop production and presentation

Classroom Work

• Select a location
• Select equipment
• Manage customer relations