Desserts represent a large category of dishes, some of which require a chef to be specialised. In this module, we will give a broad overview of basic techniques and dishes. A dessert is traditionally eaten at the end of a meal. Gelatine is used to set a dessert that is served at room temperature or chilled. Another type of product commonly used in desserts is pastry. Paste products have diverse uses, from canapés and amuse bouches through to desserts and petits fours, & every course in between.

This course will consider different types of baking products and their cooking methods. First, we look at biscuits, which take their name from a French word meaning "twice-cooked", but most are now only baked once. Next, we consider cakes & sponges. The three main cooking methods allow you to change your cake or sponge's structure and texture. Finally, we will learn about how different kinds of flours can affect your dish.