Pastry Preparation 4 (Part of SCTP)
Training Provider: Nanyang Polytechnic
Course Reference: TGS-2025057347
S$756
Original: S$2,520
Save S$1,764
About This Course
This competency unit is designed to equip learners with the essential knowledge and skills required to create contemporary plated desserts. It focuses on understanding the key components that contribute to the presentation of visually appealing and attractive desserts. Additionally, this unit provides learners with expertise in mastering chocolate tempering techniques to fabricate chocolate decorations that can be used in plated desserts.
What You'll Learn
Upon completion of this unit, learners will attain knowledge and skills in the following areas:
* preparation and assembly of chocolate decorations applying tempering, moulding, and piping techniques
* preparation of components for contemporary plated desserts such as sauces, garnishes, and main items
* determine appropriate complementary flavours and proper portion sizes to create visually appealing plated desserts
* preparation and assembly of chocolate decorations applying tempering, moulding, and piping techniques
* preparation of components for contemporary plated desserts such as sauces, garnishes, and main items
* determine appropriate complementary flavours and proper portion sizes to create visually appealing plated desserts
Entry Requirements
Lower secondary
Course Details
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