Cooking and preparing cakes, pastries and breads credential covers the skills and knowledge in the art of cake, pastries and breads.

 Cooking and preparing cakes, pastries and breads comprises of 3 micro-credential stacked course of learning, followed by a completion of assessment tasks at the end of each skill level, to test the learner’s knowledge and understanding. 

Course Series: 3 of 3

Course Award: Micro-Credential 

Course Duration: 7 Hours Course 

Complexity: Foundation

It comprises 2 lessons of learning, and 12 recipes, followed by a completion quiz to test your knowledge and understanding.  By the end of this course, you will demonstrate understanding in: 

  • Cookery methods that apply in preparing cakes, pastries and breads
  • Decoration and presentation of cakes, pastries and breads
  • Storage practices relating to cakes, pastries and breads

 


Course curriculum

  • 1

    Introduction

    • Cooking and preparing cakes, pastries and breads
  • 2

    Lesson 1

    • Cookery methods

  • 3

    Lesson 2

    • Recipe 1 - Basic aerated sponge
  • 4

    Lesson 3

    • Recipe 2 - Blueberry friands
  • 5

    Lesson 4

    • Recipe 3 - Spiced rum fruit cake
  • 6

    Lesson 5

    • Recipe 4 - Banana and almond muffins
  • 7

    Lesson 6

    • Recipe 5 - Chocolate eclairs
  • 8

    Lesson 7

    • Recipe 6 - Pain aux raisin
  • 9

    Lesson 8

    • Recipe 7 - Rosemary and parmesan twists
  • 10

    Lesson 9

    • Recipe 8 - Pear, walnut and cinnamon pie
  • 11

    Lesson 10

    • Recipe 9 - Baguettes
  • 12

    Lesson 11

    • Recipe 10 - Fruit buns
  • 13

    Lesson 12

    • Recipe 11 - Bread rolls
  • 14

    Lesson 13

    • Recipe 12 - Hot cross buns
  • 15

    Lesson 14

    • Decoration, presentation and storage
  • 16

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 17

    The boring stuff

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