Course details
The course consists of related theory lessons and emphasis on practical hands-on training which will enable students to learn the fundamentals of bread, cake and pastry making. The course provides students with the knowledge of how different ingredients contribute to a bakery formula in terms of functionality and processing methods.
COURSE MODULES
Pastry Principle
- Fruit Tarts, Egg Tarts, Quiches, Tuna Puff, Cream Horns, Windmill, Eclairs, Cream Puffs, Swans, Choux Rings, Sausage Rolls, Apple Strudel, Chicken Pie, Mushroom Onion Tart, Dark Cherry Tart, Linzer Torte, Almond Crescents, Biscotti, Danish Pastries.
CERTIFICATE
- Upon successful completion of the Course, learners must meet the below minimum requirements for qualification to be awarded?
