Make Choux Pastries
Training Provider: XPRIENZ PTE. LTD.
Course Reference: TGS-2019502759
S$200
Original: S$400
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About This Course
At the end of the course, learners will understand:
Learning Unit 1: Choux Pastries Basics
Learning Unit 2:Choux Pastries Mise-en-Place
Learning Unit 3:Choux Pastries Preparation and Baking Process
Learning Unit 4:Ensure Quality of Prepared Choux Pastries
Learning Unit 5:Adhere to Hygiene & Food and Workplace Safety Requirements
What You'll Learn
a)Understand the elements required to produce basic choux pastry products
b)List and describe the functionality of ingredients used in making choux pastry prod-ucts
c)Calculate choux paste recipe using Baker’s Percentage
d)Describe the ingredient pre-conditioning requirements that apply to choux paste making methods
e)Describe the basic mixing method and processing parameters for making choux pas-try
f)Apply the choux paste making method to produce a variety of choux pastry products
g)Pipe choux paste into a variety of shapes onto prepared baking trays at sizes and shapes required by product specifications
h)Bake choux paste items in suitable hot oven with appropriate oven conditions (steam) to ensure a dry crisp product
i)Remove and cool choux pastry cases prior to filling
j)Prepare suitable fillings and toppings required to finish choux paste products to an acceptable standard
k)Present finished items as per buffet or shop window display
b)List and describe the functionality of ingredients used in making choux pastry prod-ucts
c)Calculate choux paste recipe using Baker’s Percentage
d)Describe the ingredient pre-conditioning requirements that apply to choux paste making methods
e)Describe the basic mixing method and processing parameters for making choux pas-try
f)Apply the choux paste making method to produce a variety of choux pastry products
g)Pipe choux paste into a variety of shapes onto prepared baking trays at sizes and shapes required by product specifications
h)Bake choux paste items in suitable hot oven with appropriate oven conditions (steam) to ensure a dry crisp product
i)Remove and cool choux pastry cases prior to filling
j)Prepare suitable fillings and toppings required to finish choux paste products to an acceptable standard
k)Present finished items as per buffet or shop window display
Entry Requirements
a) At least 18 years old
b) Have at least secondary 2 school education
c) Be able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification Workplace Literacy Level (WPLN Level 4)
Course Details
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