COURSE OBJECTIVES :

At the end of the course, learners will understand:

• Understand the elements required to produce basic choux pastry products
• List and describe the functionality of ingredients used in making choux pastry products
• Calculate choux paste recipe using Baker’s Percentage
• Describe the ingredient pre-conditioning requirements that apply to choux paste making methods
• Describe the basic mixing method and processing parameters for making choux pastry
• Apply the choux paste making method to produce a variety of choux pastry products
• Pipe choux paste into a variety of shapes onto prepared baking trays at sizes and shapes required by product specifications
• Bake choux paste items in suitable hot oven with appropriate oven conditions (steam) to ensure a dry crisp product
• Remove and cool choux pastry cases prior to filling
• Prepare suitable fillings and toppings required to finish choux paste products to an acceptable standard
• Present finished items as per buffet or shop window display

COURSE CONTENT :

• Learning Unit 1: Choux Pastries Basics
• Learning Unit 2: Choux Pastries Mise-en-Place
• Learning Unit 3: Choux Pastries Preparation and Baking Process
• Learning Unit 4: Ensure Quality of Prepared Choux Pastries
• Learning Unit 5: Adhere to Hygiene & Food and Workplace Safety Requirements