Make Puff Pastry Products
Upon completion of the module participants will be able to:
Understand the elements required to produce basic puff pastry.
List and describe the functionality of ingredients used in making puff pastry.
List the types of puff pastry, Fat to Flour ratio and folding requirements.
Describe the lamination principles for making puff pastry
Calculate puff pastry recipes using Bakers Percentage
Produce a variety of puff pastry doughs & products following standard recipe guidelines, mixing methods and processing parameters.
Bake a variety of puff pastry products to a satisfactory standard
Apply pre and post baked finishing and glazes to puff pastry as required.
Apply standard storage requirements for a puff pastry items.
Produce puff pastry and fillings following standard hygiene and food safety requirements for food production
Selection of suitable Ingredient for Puff Pastry:
Flour types, protein levels
Fat types and suitability
pastry butter sheets, margarines
granulated, caster, liquid
Fold in French Method / Chop-in Scotch Method Fruit Turnover, Meat Turnovers, Apple Strudel, Palmiers, Victorias, etc
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
Course Duration : 4 Days
UEN number: 200821327E
Course Code : TGS-2018500674
Course Funding Period : 01 Jan 2019 - 04 Aug 2024