Make Yeast-raised Pastries
Describe the functionality of ingredients used in yeast raised pastries.
Calculate recipes using Bakers Percentage
Produce laminated doughs following standard recipe, methods and processing parameters. Prepare suitable fillings.
Apply processing techniques using refrigeration in production and storage.
Proof and bake products to a satisfactory standard
Apply appropriate finishing to baked pastries.
Apply standard storage requirements for a yeast raised pastry items.
Produce yeast raised pastry doughs, fillings and garnishes following standard hygiene and food safety requirements for food production
Selection of suitable ingredients for yeast raised pastry:
Flour types, protein levels
Fats Laminating pastry butters, margarines
Yeast Moistening agents
Straight dough method
Fold in Processing parameters
Pre conditioning of ingredients as required.
Preparation of laminating fats Number of folds required.
Resting of pastry using refrigeration
Sheeting, cutting and shaping of finished dough.
Utilization of scrap pastry,
Resting, filling and pre oven finishing pastry items
Proof temperature setting requirements.
Filling and pre oven finishing
Oven setting and conditions for each product category
Fillings & Finishing materials
Fruit fillings, almond fillings, Glazes
Evaluation of baked and finished items
Size and shape, baked colour, finishing quality, eating qualities
Storage of Baked and Finished items
Suitable storage for yeast raised pastry items.
Fold-in and French Method Produce varieties of Custard Danish, Bear Claw, Apple Square, Windmill, Croissant Plain and Chocolate filled
After SkillsFuture Funding:
$207.48 for Singaporeans 40 years old and above.
$316.68 for Singaporeans between 21-39 years old
Full Fees : $589.68
SME / MCES / Singaporeans > 40 years old : $207.48
Non SME / PRs / Singaporeans < 39 years old : $316.68
UEN number: 200821327E
Course Code : TGS-2018500668
Course Funding Period : 02 Jan 2019 - 04 Aug 2024