Demonstrate fundamental basic pâtisserie preparations and baking techniques including:

• Knife skills
• Elementary sugar cooking techniques
• Tart production techniques
• Basic pastry doughs e.g. short crust, sweet dough and puff pastry
• Simple breads
• Petits fours baking skills
• Basic entremet skills
• Piping techniques
• Gastronomy Sensory Experience
• Food Trend
• Cheese Foundation

Core Units:

• Highfield Level 1 International Award in Food Safety (External Award), Food handler’s Training, First Aid Certificate
• Pâtisserie Skills 1
• Batter and dough, Filling and creams, Puddings, Cookies, Malaysian Desserts and Kuih, Cakes preparation 1, Pastry product and material handling 1
• Kitchen Operations 1
• Culinary Theory and Product Knowledge 1
• Develop personal kitchen organisation and management skills
• Food & Beverage Service Principles 1