Make Tarts and Short-crust Pastry

Make Tarts and Short-crust Pastry

ACETEK COLLEGE PTE. LTD.

  • $730.28
    Unit price per 


Course Objectives

 Understand the elements required to produce choux pastry products.

 List and describe the functionality of ingredients used in making choux pastry products. Calculate choux pastry recipes using Bakers Percentage

Produce a variety of choux pastry products following standard recipe guidelines, mixing methods and processing parameters.

 Bake a variety of choux pastries to a satisfactory standard

 Finish choux pastries where applicable using various finishing mediums.

 Apply standard storage requirements for a variety of baked choux pastry items. .

 Produce choux pastry products following standard hygiene and food safety requirements for food production

Course Content

 Selection of suitable Ingredient for choux pastry: Flour types,

 Produce fillings & garnishes following hygiene & food safety requirements

Fat types – butter, shortening, margarines

Sugars – granulated, caster,

Moistening agents – eggs, water, milk

Method Boiled pastry – Roux type

Processing parameters

Pre conditioning of ingredients

Cooking of roux, egg addition

Final consistency of batter

Piping methods, tube types, size and shape

Even spacing on baking tray, uniformity of size and shape

Baking Requirements

Oven setting & conditions Hot oven – use of steam in baking

Baking times & drying out requirements

Preparation of finishing materials

Chocolate glazes – Fondant glaze

Custard fillings Cream fillings

Boiled sugar glaze

Evaluation of baked and finished items

Size & shape, baked colour, finishing quality, eating qualities

Storage of Baked & Finished items

Suitable dry storage & chilled storage of items

Practical Component

Rub-in Method / Blend Method

Produce Fruit Tarts, Fruit Pies, Almond Tarts, Chocolate Tarts, Savoury Quiche

After SkillsFuture Funding: 

$252.53 for Singaporeans 40 years old and above.

$389.03 for Singaporeans between 21-39 years old

Funding

Full Fees : $730.28

SME / MCES / Singaporeans > 40 years old : $252.53

Non SME / PRs / Singaporeans < 39 years old : $389.03

Additional Info

UEN number: 200821327E

Course Code : TGS-2018500667 

Course Funding Period : 02 Jan 2019 - 04 Aug 2024

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