This module aims to provide learners with the knowledge and skills required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. Learn to select, prepare and portion ingredients, as well how to use relevant equipment in a range of cookery methods to make and decorate cakes, pastries and breads, and their related food storage methods. The content of this module applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries.

This module aims to provide learners with the knowledge and skills required to prepare, cook, freeze, decorate, portion and present or store hot, cold and iced desserts and to recognise the importance of applying correct hygiene and safety procedures to produce a quality product for service. The type of ingredients used to prepare desserts and how they are stored will also be covered.  

The DCT Kitchen, Meydan Racecourse, Dubai