Cooking and producing desserts covers the skills and knowledge required in the art of producing desserts and an overview of key recipes used.

Cooking and producing desserts comprises 4 micro-credential stacked courses of learning, followed by completion of assessment tasks at the end of each skill level, to test the learner’s knowledge and understanding.

Course Series: 3 of 4

Course Award: Micro-Credential 

Course Duration: 6 Hours Course 

Complexity: Foundation

It comprises 2 lessons of learning, and 10 recipes, followed by a completion quiz to test your knowledge and understanding.  By the end of this course, you will demonstrate understanding in:

  • Preparing desserts using standard recipes 
  • Preparing dessert sauces to implement recipes selected.





Course curriculum

  • 1

    Introduction

    • Cooking and producing desserts
  • 2

    Lesson 1

    • Desserts
  • 3

    Lesson 2

    • Dessert sauces

  • 4

    Lesson 3

    • Recipe 1 - Vanilla and toffee bavarois
  • 5

    Lesson 4

    • Recipe 2 - Vanilla bean crème brûlée
  • 6

    Lesson 5

    • Recipe 3 - Crème caramel with raspberry coulis
  • 7

    Lesson 6

    • Recipe 4 - Crêpes suzette
  • 8

    Lesson 7

    • Recipe 5 - Vanilla custard with strawberry jelly
  • 9

    Lesson 8

    • Recipe 6 - Vanilla bean ice cream with chocolate shavings and toasted almonds
  • 10

    Lesson 9

    • Recipe 7 - Meringue with whipped cream and strawberries
  • 11

    Lesson 10

    • Recipe 8 - Dark chocolate mousse
  • 12

    Lesson 11

    • Recipe 9 - Poached fruits with sabayon
  • 13

    Lesson 12

    • Recipe 10 - Strawberry sorbet with balsamic glaze
  • 14

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 15

    The boring stuff

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