Advanced Pastry Techniques (Part of SCTP)
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025057920
S$2,088
Original: S$6,960
Save S$4,872
About This Course
This course equips learners with a comprehensive set of skills and knowledge in dessert preparation, starting from Asian desserts to advanced pastry and confectionery techniques. Learners will acquire cooking skills to prepare selected Asian desserts. This course will further enhance of pastry skills, introducing techniques for producing cakes, entremets, tarts, hot and cold desserts, and confectioneries. Learners will also gain the skills to design contemporary plated desserts, with an emphasis on flavour pairing, presentation, and visual appeal. Additionally, the course covers the theory, techniques and application of chocolate to create decorations that produces refined and visuall striking dessert components.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following areas:
- Prepare a variety of Asian desserts using standard recipes and techniques
- Apply fundamental cooking methods and identify suitable ingredient combinations and proportions
- Understand key baking principles for advanced pastries and confectionery
- Create and assemble components for entremets and confectionery items
- Identify quality traits, common faults, and preventive measures in pastry production
- Use, assemble, and operate tools for chocolate decoration
- Measure, temper (using seeding and tabling), mould, and pipe chocolate for decorative purposes
- Prepare and assess ingredients for contemporary plated desserts
- Create dessert components such as sauces, garnishes, frozen elements, and textural contrasts
- Plate and present desserts with attention to colour, texture, flavour balance, portioning, and visual appeal
- Prepare a variety of Asian desserts using standard recipes and techniques
- Apply fundamental cooking methods and identify suitable ingredient combinations and proportions
- Understand key baking principles for advanced pastries and confectionery
- Create and assemble components for entremets and confectionery items
- Identify quality traits, common faults, and preventive measures in pastry production
- Use, assemble, and operate tools for chocolate decoration
- Measure, temper (using seeding and tabling), mould, and pipe chocolate for decorative purposes
- Prepare and assess ingredients for contemporary plated desserts
- Create dessert components such as sauces, garnishes, frozen elements, and textural contrasts
- Plate and present desserts with attention to colour, texture, flavour balance, portioning, and visual appeal
Entry Requirements
Primary
Course Details
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