Other subjects included in this programme are:

•  Highfield Level-3 International Award of Food & Safety (External Award) -
• Gastronomy Sensory Experience
• Menu Creation
• Food & Beverage Principles 1-3
• Food Trends, and develop food concept
• Wine & Food Pairing
• Professional Development workshops

Basic Boulangerie

• Highfield Level 1 International Award in Food Safety (External Award), Food Handler’s Training, First Aid Certificate
• Boulangerie Skills 1
• Sweet and savoury filling preparation
• Bun, doughnut, Muffin and Pizza preparation
• Bakery product and material handling
• Bakery product sales and marketing
• Develop personal kitchen organisation and management skills
• Food & Beverage Service Principles 1
• Professional Development Workshop 1

Advanced Boulangerie

• Highfield Level 2 & 3 International Award in Developing a Positive Food Safety Culture (External Award), Food Safety Level 2 & 3
• Boulangerie Skills 2
• Bread, puff & croissant preparation
• Danish Pastry preparation
• Bakery product innovation
• Bakery production control
• Bakery production stock control
• Bakery Administrative functions
• Bakery product costing
• Establish personal kitchen organisation and management skills
• Food & Beverage Service Principles and Catering 2
• Professional Development Workshop 2