This innovative Level 4 diploma takes students advanced knowledge and skills in patisserie arts and develops them further, with an emphasis on innovation, design and creativity. A strong focus on business and recipe development also prepares students. Utilising demonstrations from Le Cordon Bleu teaching chefs, guest chefs and practical training, the diploma will enable students to:
Provide the skills, attitude and knowledge associated with advanced culinary techniques for pâtisserie arts and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitchens, hotels and restaurants.
▪ Build upon classical fundamental training in pâtisserie and develop skills in formulation of recipes, adaptation of ingredients and an in-depth understanding of the pâtisserie science related to recipe design and structure.
▪ Develop understanding of designing recipes incorporating science-based knowledge of flavour, texture and ingredient combining and apply pâtisserie techniques in an advanced capacity.
▪ Develop capability to manage hygiene, health & safety in workplace procedures and to contribute to the effectiveness of work teams.
▪ Prepare to construct their own dishes, create recipe specifications based on innovative techniques of their own invention.
Students are encouraged throughout their studies to take responsibility for their own learning, through the comprehensive use of self-reflective evaluation.
The Diploma in Pâtisserie Innovation is split into 2 units.
UNIT 1: CHAPTERS IN PÂTISSERIE INNOVATION
Focusing on advanced technical skills and innovations, recipes, techniques and approaches to nutritional guidance and food sensitivities in pâtisserie arts, culinary substitutions and plant-based approaches in pâtisserie.
- Creativity and Product Design
- Recipe Analysis and Formulation
- Pâtisserie Product development
- Sugars and Sweeteners
- Flour, Nuts and grains
- Sensory Qualities – Textures
- Sensory Qualities – Flavours (Analysis & Pairing)
- Global Chocolate and Confectionary Trends
- Frozen Desserts - Technology Influences
UNIT 2: CONCEPT DESIGN AND PLANNING
Students will research, ideate and create recipes and products with emphasis on design, structure, newingredients, trends and application of nutrition guidance.
Learning encompasses techniques and ingredient formulation to
create desserts while exploring the innovative trends of plating and
design.
Students will apply learned understanding of harmony and balance
in flavours, textures and design when creating pastry products and
concept development.
An experimental approach and futuristic vision is emphasised while focusing on current consumer trends in respect to food choices and sugar alternatives in this innovative programme.
