Pastry Preparation 2 (Part of SCTP)
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2022011822
S$771
Original: S$2,570
Save S$1,799
About This Course
This course equips learners with the theoretical knowledge and skill sets in producing choux pastry, puff pastry and yeast pastry products. Learners will further enhance their ingredients handling skills, mixing skills and baking skills to create more complex pastry products.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
• Follow recipes and methods of preparing basic level pastry products
• Understand the principles of baking basic level pastries
• Apply techniques for rolling out, folding, shaping and cutting doughs
• Prepare doughs and batters for baking
• Bake doughs and batters
• Assemble finished products with fillings, sauces and creams
• Determine the characteristics, common faults and precautionary measures to take in the preparation of pastry products
• Follow recipes and methods of preparing basic level pastry products
• Understand the principles of baking basic level pastries
• Apply techniques for rolling out, folding, shaping and cutting doughs
• Prepare doughs and batters for baking
• Bake doughs and batters
• Assemble finished products with fillings, sauces and creams
• Determine the characteristics, common faults and precautionary measures to take in the preparation of pastry products
Entry Requirements
Primary Education Level
Course Details
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