COURSE OBJECTIVES :
At the end of the course, learners will:
- Understand the elements required to produce basic tarts short pastry
- List and describe the functionality of ingredients used in making Tarts and Short Crust Pastry
- Calculate Tarts and Short Crust Pastry recipe using Baker’s Percentage and ratio and proportion
- Describe the ingredient pre-conditioning requirements for Tarts and Short Crust Pastry ingredients
- Describe the basic mixing methods and processing parameters for making Tarts and Short Crust Pastry
- Apply the various Tarts and Short Crust Pastry Methods to produce Tarts and Short Crust Pastry items
- Sheet Tarts and Short Crust Pastry by hand or machine to desire thickness
- Cut, shape and line tarts and pastry dough into appropriate forms, tins, foils pans
- Understand the importance of minimizing of scrap tarts and pastry and its effect of product texture and quality
- Describe the resting requirements for Tarts and Short Crust Pastry
- Bake Tarts and Short Crust Pastry items to a satisfactory standard
COURSE CONTENT :
- Tarts& Short Crust Pastry Basics
- Tarts & Short Crust Pastry Mise-en-Place
- Tarts & Short Crust Pastry Preparation and Baking Process
- Tarts & Short Crust Pastry Preparation and Baking Process
- Ensure Quality Control of Baked Tarts and Short-Crust Pastry
- Adhere to Hygiene & Food safety Requirements
FEES :
The course fee is $400 /pax (GST applicable). SDF subsidies are available.
SkillsFuture Subsidies :
SSG offers up to 70% subsidies for these course fees. For the various funding amounts, please Click here to find out more.
Payments :
Payment is preferred cash-less; either via NETS/GIRO/PAYNOW, company cheque (for company enrolments), and Skillsfuture Credit where applicable.
Enrollment and Schedules :
Enrollment can be done though phone, email or our online schedule
All courses indicated here are scheduled to run (confirmed dates).
Contact No: +65-64389693
Email: enquiries@xprienz.com