Make Tarts and Short-crust Pastry
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
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
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
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
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
Full Fees : $730.28
SME / MCES / Singaporeans > 40 years old : $252.53
Non SME / PRs / Singaporeans < 39 years old : $389.03
UEN number: 200821327E
Course Code : TGS-2018500667
Course Funding Period : 02 Jan 2019 - 04 Aug 2024