Prepare Pastry Mis-en-Place
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2022011777
S$195
Original: S$650
Save S$455
About This Course
This course equips learners with the understanding of the tools and equipment. It also includes assembling, weighing and measuring ingredients in the preparation of pastry dishes.
What You'll Learn
The course content includes:
• Types and uses of kitchen tools and equipment
• Purpose and importance of mis-en-place
• Types, characteristics, functions and quality indicators of ingredients
• Methods to measure ingredients
• Methods and techniques of handling knives
• Importance of controlling time and temperature at various stages of preparation
• Methods of storing finished products
• Types of sauces, garnishes and condiments used for pastry dishes
• Types and uses of kitchen tools and equipment
• Purpose and importance of mis-en-place
• Types, characteristics, functions and quality indicators of ingredients
• Methods to measure ingredients
• Methods and techniques of handling knives
• Importance of controlling time and temperature at various stages of preparation
• Methods of storing finished products
• Types of sauces, garnishes and condiments used for pastry dishes
Entry Requirements
Secondary; Basic proficiency in English and Mandarin language
Course Details
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Note: To apply for this course, visit or contact the training provider directly.
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