تفاصيل الدورة
The course modules are grouped into sectors to provide participants with the opportunity to build on the skills & knowledge related to each module as the course progresses.
- Short Pastry Technology (WSQ, Prepare Short Crust Pastry)
- Cookie Making Technology (WSQ, Prepare Cookies)
- Choux Pastry Technology (WSQ, Prepare Choux Pastry)
Aim: The pastry making modules provide participants with knowledge and skills necessary in the production of various pastry products: short crust, cookies, choux pastry and suitable fillings.
Scope:
- Ingredient selection and functionality in pastry making.
- Bakers Percentage / Formula balance rules in pastry making.
- Pastry making processes: Rub in, Blend, Creaming & Boiled methods.
- Temperature control of ingredients and batters.
- Processing and processing parameters for a range of pastry products.
- Preparation of suitable bake stable fillings, fresh and tinned fruits.
- Baking and cooling requirements.
- Preparation of finishing mediumssuitable for pastry items.
- Packaging & storage.
- Hygiene & safety requirements in production of baked items.
Product scope:
- Short crust pastry
- tarts
- pies
- flans
- cookies
- piped
- moulded
- dropped
- soft & chewy
- choux pastry items
- éclair, swans
- cream puffs
Delivery:
Full Time & Part Time as part of Diploma in Baking Arts & Science program
الموقع
نبذة عن معهد Cerealtech School Of Baking Technology
CerealTech has since developed to provide necessary specialty services and products to the food industry. However, CerealTech's focus remains the same: to enrich people’s lives with healthier and tastier foods. This also means developing customized training programs for corporate clients to improve standards.
عرض الجميع دورات Cerealtech School Of Baking Technology