1 Classes 3 Classes 1 Classes 16. Theory and Practical Assessment 1 Theory Assessment – Pastry, Cakes and Baked Goods Practical Assessment – Pastry, Cakes and Baked Goods – One Pastry or Cake Product, One Yeast Product 1 Classes 22. Theory and Practical Assessment 2 Theory Assessment – Hot and Cold Desserts Practical Assessment – Pastry, Cakes and Baked Goods – One Cold Dessert, One Hot Dessert 17. Chocolate Introduction to Chocolate – Origin of Chocolate, Moulding and Tempering – Theory, Chocolate Garnishes, Chocolate Tru es Mixtures, Tempering, Finishing Tru es, Dipping Marzipan and Fruits, Rochers, Medallions 18. Introductory Class Hot and Cold Desserts – Theory 4 Classes 19. Cold Desserts Introduction to Cold Desserts – Chocolate Mousse, Fruit Mousse, Cold Lemon Sou é, Tiramisu, Cold Cheese Cake*, Vanilla Panna Cotta*, Co ee Parfait, Coconut Sago Pudding 1 Classes 20. Baked Desserts Served Cold Introduction to Baked Custards – Caramel Custard*, Crème Brûlée, Vanilla Crème Brûlée, Lemon Crème Brûlée, Baked Cheesecake with Berry Coulis 5 Classes 21. Hot Desserts Introduction to Hot Desserts / Puddings – Hot Chocolate Fondant, Apple Crumble, Steamed Treacle Pudding*, Cobbler, Umm Ali*, Rice Pudding, Bread, Pudding* / Cabinet Pudding, Baked Alaska, Baked Sou é, Clafoutis, Fruit Fritters with To ee Sauce*, Crepes Suzette, Poached Fruits 31 ICCA / AP / V10.0 / 02 / 2023
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