Skill Level: Beginner
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Latest Courses
Cohort 4 - Professional and Executive Programme in Pastry Production (Level 3)
Cohort 4 - Professional and Executive Programme in Pastry Production (Level 3)
Cohort 4 - Professional and Executive Programme in Pastry Production (Level 3)
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Cohort 4 - Professional and Executive Programme in Pastry Production (Level 3)
This course covers safety, hygiene practices and material product handling. It provides essential foundation in safety and hygiene practices. The 2nd LO introduces the various types of pastry kitchen equipment and its maintenance, pastry products/material recognition and handling with the proper knowledge on proper material & product storage systems.
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Started: Apr 2026
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