Make Tarts & Short-Crust Pastries (Ssf)
$400.00
COURSE OBJECTIVES :
At the end of the course, learners will:
- Understand the elements required to produce basic tarts short pastry
- List and describe the functionality of ingredients used in making Tarts and Short Crust Pastry
- Calculate Tarts and Short Crust Pastry recipe using Baker’s Percentage and ratio and proportion
- Describe the ingredient pre-conditioning requirements for Tarts and Short Crust Pastry ingredients
- Describe the basic mixing methods and processing parameters for making Tarts and Short Crust Pastry
- Apply the various Tarts and Short Crust Pastry Methods to produce Tarts and Short Crust Pastry items
- Sheet Tarts and Short Crust Pastry by hand or machine to desire thickness
- Cut, shape and line tarts and pastry dough into appropriate forms, tins, foils pans
- Understand the importance of minimizing of scrap tarts and pastry and its effect of product texture and quality
- Describe the resting requirements for Tarts and Short Crust Pastry
- Bake Tarts and Short Crust Pastry items to a satisfactory standard
COURSE CONTENT :
- Tarts& Short Crust Pastry Basics
- Tarts & Short Crust Pastry Mise-en-Place
- Tarts & Short Crust Pastry Preparation and Baking Process
- Tarts & Short Crust Pastry Preparation and Baking Process
- Ensure Quality Control of Baked Tarts and Short-Crust Pastry
- Adhere to Hygiene & Food safety Requirements
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- Training Provider: XPRIENZ PTE. LTD.
- Commerce Date: TBA
- Hours: 18
- Mode of Delivery: Classroom/Online (Pls Enquire)
- Course Code: CRS-Q-0035117-FSS
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