Fundamentals of Pastry Preparation
Training Provider: Nanyang Polytechnic
Course Reference: TGS-2026061757
S$2,505
Original: S$5,010
Save S$2,505
About This Course
This module introduces learners to the fundamentals of pastry preparation, focusing on essential tools, equipment, and techniques used in professional baking. Learners will develop skills in accurately measuring ingredients and preparing doughs, fillings, icings, glazes, and toppings. The module covers key mixing and piping methods for a variety of pastry products, including cookies, shortcrust pastry, simple cakes, puff pastries, and yeast-raised pastries, building a strong foundation in both technique and presentation.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
- Identify and use appropriate baking tools and equipment for various pastry items.
- Measure ingredients accurately for dough, fillings, and pastry preparation.
- Prepare basic components such as icings, fillings, toppings, and glazes.
- Apply proper mixing and piping techniques for different pastry products.
- Produce a range of pastries, including cookies, shortcrust pastries, simple cakes, puff pastries, and yeast-raised pastries.
- Maintain food safety and hygiene standards during pastry preparation.
- Identify and use appropriate baking tools and equipment for various pastry items.
- Measure ingredients accurately for dough, fillings, and pastry preparation.
- Prepare basic components such as icings, fillings, toppings, and glazes.
- Apply proper mixing and piping techniques for different pastry products.
- Produce a range of pastries, including cookies, shortcrust pastries, simple cakes, puff pastries, and yeast-raised pastries.
- Maintain food safety and hygiene standards during pastry preparation.
Entry Requirements
Secondary
Course Details
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