Pastry Preparation 1
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2022011810
S$719
Original: S$2,398
Save S$1,679
About This Course
This course equips learners with the theoretical knowledge and skill sets in producing baked pastry products.
What You'll Learn
The course content includes:
• Types and uses of baking tools and equipment
• Types, characteristics, functions and quality indicators of baking ingredients
• Ratios and proportions for measurement of ingredients
• Methods and techniques in making various types of pastries
• Importance of sifting dry ingredients, resting doughs and brushing off excess flour from dough surfaces during folding and turning
• Importance of controlling baking time and temperature at various baking stages
• Common faults in pastry products and how to prevent them
• Methods of cooling and storing finished pastries
• Types and uses of baking tools and equipment
• Types, characteristics, functions and quality indicators of baking ingredients
• Ratios and proportions for measurement of ingredients
• Methods and techniques in making various types of pastries
• Importance of sifting dry ingredients, resting doughs and brushing off excess flour from dough surfaces during folding and turning
• Importance of controlling baking time and temperature at various baking stages
• Common faults in pastry products and how to prevent them
• Methods of cooling and storing finished pastries
Entry Requirements
Secondary; Basic proficiency in English language
Course Details
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