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Certificate in Baking & Patisserie (Micro-Credential)
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The Certificate in Baking and Patisserie (Micro-Credential) introduces fundamental baking and patisserie techniques required to prepare a range of classic cakes, pastries, desserts and breads. Knowledge of food safety, baking and patisserie terms and techniques are applied in practical sessions. Planning the progression of baking tasks enables systematic preparation in the kitchen with satisfying results.
Some of the dishes include:
- Cup-cakes with piped decoration
- Sachertorte
- Pear and almond tart with sweetened rich shortcrust, crème Anglaise
- Puff Pastry mille feuilles
- Crème Brulée
- Sourdough bread and loaves
- Chocolate tempering and truffles
- Ice cream and sorbet
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