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PO Domains
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Programme Learning Outcome
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PO1
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Knowledge - Breadth
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The ability to display with confidence a broad range of pastry skills and practices in line with modern pastry trends and industry requirements.
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PO2
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Knowledge - Kind
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The ability to demonstrate best practice in, and a comprehensive knowledge of the scientific principles, technologies and systems relating to the food businesses associated with a professional pastry environment.
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PO3
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Skill - Range
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The ability to apply a range of business principles and practical skills to the culinary environment associated with pastry production.
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PO4
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Skill - Selectivity
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The ability to define and differentiate between produce and service requirements in context to location, style, and business venture while meeting market needs.
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