Piping and Complexity Pastry
About This Course
To direct the baking of advanced level pastry products that require high level of attention to details and complexity of techniques.
What You'll Learn
a. to describe the characteristics, principles, recipes, and filling methods to prepare advanced-level pastry products
b. to temper and prepare different types of patterns for moulded and piping chocolate
c. to use the moulding, piping and enrobing techniques to decorate advanced cakes
d. use the different confiture and compound chocolate to finish chocolate decorations and pralines
e. to apply the different types of flavouring agents used in the preparation and assemble chocolate decorations for use as garnish or displays
f. to select the complementary flavour combinations for contemporary plated and buffet-displayed desserts
g. to apply different methods of generating visual appeal to present buffet or window displays that demonstrate design principles and visual balance
Entry Requirements
Age between 21- 60
• Minimum 1 years of cake baking and pastry design experience.
1. Have a basic understanding of the basic cake, filling and piping knowledge and food hygiene
2. Be able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification (ES WSQ) Workplace Literacy (WPL) Level 3
3. One year working experience preferred at the Restaurant, Pastry and Cake shop, Mini-bar or food shop etc.
4. Basic knowledge on the basic pastry, confectionaries or ice-cream, puff and macarons etc.
5. Basic knowledge of chocolate artistry, Advanced confectionery, Contemporary desserts and pastry decoration.
Those who do not meet educational, literacy and numeracy requirement will be counselled and advised that they may not be able to follow the content, keep up with training and cope with assessment conducted.