WSQ Prepare Sweet & Savoury Fillings, Sauces & Creams Sembawang, North

Course details

Module Objectives & Content:

Upon completion of the module participants will be able to:

•  Describe the functionality of ingredients used in making sweet and savoury fillings, sauces & creams.
•  Calculate recipes using Baker’s Percentage.
•  Prepare a variety of sauces and creams for use as garnish or filling.
•  Identify suitable fruits for use in pie fillings and fruit coulis.
•  Understand the sugar boiling principles and types used in baking.
•  Prepare savoury fillings for use in pies or savoury pastry items.
•  Prepare basic sauces suitable for the addition of savoury fillings.
•  Follow appropriate storage requirements for filling, sauces and creams.
•  Store and date stamp fillings for food safety aspects.
•  Produce fillings and garnishes following standard hygiene and food safety requirements for food production.

Practical Component:

• Crème Anglaise, crème patisserie, fruit fillings, savoury meat fillings, and butter creams, pies, quiches.
• Sweet & savoury pastries.