By the end of this course, you will be able to:

• List the various types of flavour
• Outline the differences and advantages of different flavours
• Describe the best hygiene practices
• Discuss the sourdough starter preparation
• Summarise the ingredients for sourdough starter, bagels, bread, rustic baguettes and croissants
• Identify the sourdough procedures used to prepare bagels, bread, baguettes and croissants
• Describe how to make and maintain a sourdough starter from the ground up
• Explain how to use your own sourdough starter to cook delectable artisan recipes
• Indicate the ingredients and techniques used to make pizzas, burritos, pasta, burgers, hot dogs and BLT sandwiches

By the end of this course, you will be able to:

• Define ‘pastries’ and ‘desserts’
• Explain how to make and maintain a sourdough starter from the ground up
• Describe the methods to produce and feed the sourdough starter
• Indicate how to use a sourdough starter in baking pastries and desserts
• Outline the ingredients and techniques used to make chocolate brownies, apple tarts and doughnuts
• List the ingredients and methods required to make caramel syrup, stroopwafels, cinnamon rolls and Tarte Tatin