Patisserie Essentials 2
To enable students to plan and produce a broad range of advanced patisserie and yeast goods suitable for a commercial hospitality business
| Information | |
|---|---|
| Course Code | CKPE502 |
| Level | 5 |
| Credits | 25 |
Description
Plan and produce a broad range of advanced patisserie and yeast goods suitable for a commercial hospitality business.
Manage standard operating procedures.