Basic Pastry Techniques (Part of SCTP)
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025057915
S$1,662
Original: S$5,540
Save S$3,878
About This Course
This course equips learners with the theoretical knowledge and practical skills required for pastry preparation. It covers the use of kitchen tools and equipment, as well as the assembling, weighing, and measuring of ingredients. Learners will develop competencies in ingredient handling, mixing, and baking techniques to produce a variety of baked products, including cakes, muffins, scones, cookies, tarts, and shortcrust pastries. In addition, the course provides training in the preparation of pastries such as choux pastry, puff pastry, and yeast-based pastry products, further enhancing learners' proficiency in handling ingredients, mixing methods, and baking techniques.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following areas:
-Identify kitchen tools and equipment and their functions
- Understand the importance of mise-en-place in food preparation
- Recognize ingredient types, functions, and quality indicators
- Measure ingredients accurately using appropriate methods
- Apply time and temperature control in food preparation
- Prepare basic sauces, garnishes, and condiments for pastry dishes
- Follow standard recipes for basic pastry products
- Understand fundamental baking principles
- Use correct techniques for rolling, folding, shaping, and cutting dough
- Mix and prepare doughs and batters for baking
- Apply proper baking techniques for various products
- Assemble pastries with suitable fillings, sauces, and creams
- Identify quality standards, common faults, and precautions in pastry preparation
-Identify kitchen tools and equipment and their functions
- Understand the importance of mise-en-place in food preparation
- Recognize ingredient types, functions, and quality indicators
- Measure ingredients accurately using appropriate methods
- Apply time and temperature control in food preparation
- Prepare basic sauces, garnishes, and condiments for pastry dishes
- Follow standard recipes for basic pastry products
- Understand fundamental baking principles
- Use correct techniques for rolling, folding, shaping, and cutting dough
- Mix and prepare doughs and batters for baking
- Apply proper baking techniques for various products
- Assemble pastries with suitable fillings, sauces, and creams
- Identify quality standards, common faults, and precautions in pastry preparation
Entry Requirements
Primary
Course Details
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