Prepare Sweet & Savoury Fillings, Sauces and Cream
Course Objectives
Describe the functionality of ingredients used in making sweet and savoury fillings, sauces & creams
Calculate recipes using Bakers 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.
Course Content
Preparation creams and custards
Cook creams and custards following standard recipe procedures
Preparation of Sugar solutions, simple syrup, boiled sugars
Preparations of Fruit puree Coulis , Fresh fruits
Prepare suitable fruit, savoury and cream fillings
Prepare suitable pastry bases suitable for the inclusion of fillings, creams, sauces
Finish and garnish items with sauces and creams
Storage requirements: Temperature range, date stamping and stock rotation, shelf life Processing parameters
Preparation of basic pastry bases puff pastry, short crust pastry, choux pastry
Assembling of pastry base with suitable fillings
Cream & Custard preparation requirements
Thickeners Cooking style
Cooling and storage
Sugar Boiling process and procedures
Prepare simple stock syrup and heavy toffee sugars
Fruit suitability for puree & process
Preparation of fruit fillings
Fruit suitability for use as a filling
Practical Component
Crème Anglaise, Fruit Fillings, Savoury Meat Fillings, Savoury pies, Sweet & Savoury Pastries, Bread Butter Pudding
After SkillsFuture Funding:
$207.48 for Singaporeans 40 years old and above.
$316.68 for Singaporeans between 21-39 years old
Funding
Full Fees : $589.68
SME / MCES / Singaporeans > 40 years old : $207.48
Non SME / PRs / Singaporeans < 39 years old : $316.68
Course Duration : 4 Days
Additional Info
UEN number: 200821327E
Course Code : TGS-2019502397
Course Funding Period : 01 Apr 2019 - 24 Jan 2023