Prepare Pastry Mise-en-Place (Part of SCTP)
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025054152
S$237
Original: S$790
Save S$553
About This Course
This course equips learners with the understanding of the tools and equipment. It also includes assembling, weighing and measuring ingredients in the preparation of pastry dishes.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
• Identify different types of kitchen tools and equipment and their uses
• Understand the purpose and importance of mise-en-place
• Understand the types, characteristics, functions and quality indicators of ingredients
• Apply different methods to measure ingredients
• Understand the importance of controlling time and temperature at various stages of preparation
• Prepare basic sauces, garnishes, and condiments used for pastry dishes
• Identify different types of kitchen tools and equipment and their uses
• Understand the purpose and importance of mise-en-place
• Understand the types, characteristics, functions and quality indicators of ingredients
• Apply different methods to measure ingredients
• Understand the importance of controlling time and temperature at various stages of preparation
• Prepare basic sauces, garnishes, and condiments used for pastry dishes
Entry Requirements
Primary Education Level
Course Details
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Note: To apply for this course, visit or contact the training provider directly.
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