PASTRY PREPARATION (L.4) PIPING AND COMPLEXITY PASTRY

TGS-2022011392

COURSE SYPNOSIS

Learn the different recipes and methods of preparing advanced-level pastry products. The details and complexity of techniques involved in the baking process.

Participants will be learn:

  • Types, characteristics, and varieties of chocolates and fillings for chocolate artistry and methods to prepare them
  • Prepare the tempered chocolate to pattern for moulded and piping chocolate
  • Importance of selecting complementary flavour combinations for contemporary plated and buffet displayed desserts
  • Plate components to design show plates that demonstrate a variety of colours and textures, proper portion sizes, complementary flavours and visual balance
Course Information

Time:

9am to 6pm

Venue:


Marina Square, 
#03-130
6 Raffles Boulevard, 
Singapore 039594

Duration:


4 Days (28 Hours)
(Including Assessment)

Course Fee(s):

$654.00 (GST Included)
Singaporeans 40 above – $234.00
Singaporeans 40 below or PR – $354.00

Course Details

  • Have a basic understanding of the organization’s structure, standard operating procedures and guidelines on F&B and Food hygiene
  • Be able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification (ES WSQ) Workplace Literacy (WPL) Level 3
  • One year working experience preferred at the restaurant, Pastry shop, Mini-bar or food shop etc.
  • Basic knowledge on the pastry, cake or cookie etc.
  • Basic knowledge of baking and food decorating

We use a number of experiential methods of learning in this module:

    • Mini lectures
    • Group Discussions
    • Reflections
    • Demonstration
    • Drill and Practice

Participants are required to undertake assessments which may take the form of:

  • Multiple Choice Question
  • Practical Performance