Make Hot and Cold Desserts
Training Provider: ACETEK COLLEGE PTE. LTD.
Course Reference: TGS-2019500566
S$341
Original: S$683
Save S$341
About This Course
Upon completion of the module participants will be able to:
>Describe the functionality of ingredients used in making of hot & cold deserts
>Prepare a variety of suitable custard bases for baked & frozen dessert
>Prepare Gelatine based, Ice cream & Sorbet desserts
>Prepare a range of suitable dessert products using ice cream & sorbet
>Prepare parfait, Bombe Alaska, Ice Cream Cakes
>Store and date stamp fillings for food safety aspects
>Apply food safety and hygiene standards and follow workplace & safety guidelines.
What You'll Learn
>Preparation creams & custards for use in ice cream & soufflé dishes
>Preparation of Sugar solutions, simple syrup, boiled sugars
>Prepare a variety of Sorbet items from fruit juices & fruit purée
>Prepare gelatine based desserts
>Handling requirements for use of gelatine in desserts
>Preparations of custard base for crème brulee / crème caramel
>Sugar caramelization procedures for crème brulee
>Freeze ice cream base & sorbet base using commercial batch freezers
>Use of suitable flavours & garnish for quality ice cream
>Prepare sponge products for use as garnish & base for Bombe items
>Assemble a range of ice cream based desserts
>Finish & garnish items with sauces and creams
>Refrigeration process for ice creams & sorbet
>Understand the principles of overrun & its effect of product quality
>Apply correct storage procedures for making of ice cream
>Preparation of Sugar solutions, simple syrup, boiled sugars
>Prepare a variety of Sorbet items from fruit juices & fruit purée
>Prepare gelatine based desserts
>Handling requirements for use of gelatine in desserts
>Preparations of custard base for crème brulee / crème caramel
>Sugar caramelization procedures for crème brulee
>Freeze ice cream base & sorbet base using commercial batch freezers
>Use of suitable flavours & garnish for quality ice cream
>Prepare sponge products for use as garnish & base for Bombe items
>Assemble a range of ice cream based desserts
>Finish & garnish items with sauces and creams
>Refrigeration process for ice creams & sorbet
>Understand the principles of overrun & its effect of product quality
>Apply correct storage procedures for making of ice cream
Course Details
Back to All Courses
Note: To apply for this course, visit or contact the training provider directly.
More Courses from ACETEK COLLEGE PTE. LTD.
This course objective is to teach marketers digital analytics using the marketing analysis platform ...
LO 1 : The learner is able to practice good personal Hygiene
LO 2 : The learner is able to use safe...
Learning Outcomes
LO 1: The learner is able to identify advantages, constraints and interactivity o...