Pastry Preparation
About This Course
Knowledge:
K1 Recipes and methods of preparing basic level pastry products
K2 Principles of baking basic level pastries
K3 Techniques for rolling out, folding, shaping and cutting doughs
K4 Quality characteristics, common faults and precautionary measures to take in the preparation of pastry products
K5 Types and methods of preparing icings, filings, toppings, glazes and fondant for different pastries
K6 Types of mixing, piping and baking methods and procedures for pastries
Abilities:
A1 Prepare doughs and batters for baking
A2 Bake doughs and batter
A3 Prepare fillings, sauces and creams for pastry products
A4 Apply mixing methods in pastry making processes
A5 Apply piping method in baking and finishing processes
What You'll Learn
LO1: Understand principles in basic pastry making
LO2: Understand the techniques in preparing for pastry dough with ingredients
LO3: Understand the common faults and quality characteristics of the pastry making
Entry Requirements
The basic entry requirements will ensure that learning is pitched at a correct level:
• Basic requirement is Minimum Primary to early Secondary level be able to listen and write English as a proficiency level of the Employability skills workforce skills qualification (ES WSQ LV2) workplace Literacy
• Minimum service industrial experience for at least 1-2 years or have prior experience in similar capacity
• Learners who are interested to learn to set up their own bakeries.