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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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Develop within the learner the highest level of pastry/confectionery ability to enable the student meet their personal professional goals.
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PO2
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Knowledge - Kind
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To utilise pastry materials in a creative and innovative fashion in order to appeal to the visual, artistic and organoleptic qualities of a wide range of dishes and ingredients.
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PO3
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Skill - Range
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Create and evaluate new and innovative pastry products utilising specialised equipment and technology to meet the requirements of specified markets.
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PO4
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Skill - Selectivity
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Communicate complex ideas and processes enabling others to develop creative skills in the pastry domain.
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