Patisserie Essentials 1
To enable students to plan and produce a broad range of gateaux and torten suitable for a commercial hospitality business
| Information | |
|---|---|
| Course Code | CKPE501 |
| Level | 5 |
| Credits | 25 |
Description
Plan and produce a broad range of gateaux and torten suitable for a commercial hospitality business.
Manage standard operating procedures.