Prepare Advanced Cakes
About This Course
The learner will be able to
- Demonstrate methods of preparing, mixing, folding, shaping, piping and baking advanced cakes
- Learn recipes and methods of preparing basic level pastry products
- Understand principles of baking pastries
- Techniques for rolling out, folding, shaping and cutting doughs
- Learn about quality characteristics, common faults and precautionary measures to take in the preparation of pastry products
- Types of mixing, piping and baking methods and procedures for pastries
- Prepare different doughs and batters for baking
- Apply mixing methods in pastry making processes
- Apply piping method in baking and finishing processes
- Demonstrate methods of preparing icings, fillings, toppings, glazes and fondant for advanced cakes
- Understand common characteristics, faults and precautionary measures to take in the preparation of pastry products
- Types and methods of preparing icings, fillings, toppings and fondant for different pastries
- Prepare fillings, sauces and creams for pastry products
What You'll Learn
Entry Requirements
The following are the target groups for this course.
a) Working professionals in the food & beverage industry who wish to upgrade their skills and knowledge to obtain an industry recognized certification
b) School leavers and new entrants into the food & beverage industry
c) Individuals who wish to change their career to the food & beverage industry in the future
Entry Requirements:
a) At least 18 years old
b) Have at least primary school education or
c) is able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification Workplace Literacy Level 3(WPL Level 3)