Make Puff Pastry Products

ACETEK COLLEGE PTE. LTD.

Course Objectives:

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

Course Content

Selection of suitable Ingredient for Puff Pastry:

Flour types, protein levels

Fat types and suitability

pastry butter sheets, margarines

Sugars

granulated, caster, liquid

Moistening agents

Water

Practical Component

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

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