Pastry Making
Aims of the course
Be able to produce basic pastry products
- Check ingredients meet quality and quantity requirements
- Choose and use the correct techniques, tools and equipment
- Prepare and cook ingredients to meet dish requirements
- Make sure the pastry has the correct flavour, colour, texture and finish
- Make sure the temperature is correct for holding and serving
- Safely store any cooked pastry not for immediate use
Understand how to produce basic pastry products
- Describe how to check the ingredients meet dish requirements
- Describe what to do if there are any problems with the ingredients
- State why it is important to follow the recipe when preparing pastry products correctly
- Describe how to correctly use tools and equipment required for preparing, cooking and finishing basic pastry dishes
- Describe how to carry out the relevant preparation, cooking and finishing methods
- State why it is important to use the correct tools, equipment and techniques
- State the correct temperatures for cooking pastry products
- Describe how to identify when pastry products have the correct flavour, colour, texture and finish
- State how to store pastry products after preparation and cooking
- State healthy eating options when making pastry products
Assessment
Ongoing assessment with evidence of achieving the aims of the course.

We are extremely proud to announce that Bridgend College has now officially become a Google Reference College, the first college in Wales to be given this esteemed title.
©2018 Google LLC All rights reserved. Google and the Google logo are registered trademarks of Google LLC.