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.
- Puff pastry Technology (WSQ Prepare Puff Pastries)
- Laminated Yeast Raised Pastry Technology (WSQ Prepare Yeast Raised Pastries)
- Sweet & Savoury Fillings (WSQ Prepare Sweet & Savoury fillings, Sauces & Cream)
The pastry making modules provide participants with knowledge and skills necessary in the production of various pastry products: puff pastry, Danish & croissant pastries and suitable fillings.
Scope:
- Ingredient selection and functionality in pastry making.
- Ingredient selection and functionality in fruit and savoury fillings.
- Bakers Percentage / Formula balance rules in laminated pastry
- making.
- Laminated pastry making processes: Fold in & Chop in.
- Temperature control of ingredients in laminated pastry processes.
- Processing and processing parameters of laminated and yeast
- raised pastry items.
- Laminated pastry folding and processing requirements.
- Preparation of suitable bake stable fillings, fresh and tinned fruits,
- meats and savoury items.
- Baking .cooling, packaging and storage requirements.
- Hygiene & safety requirements in production of baked items.
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.
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