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