COURSE OBJECTIVES :

At the end of the course, learners will:

  1. Understand the elements required to produce basic tarts short pastry
  2. List and describe the functionality of ingredients used in making Tarts and Short Crust Pastry
  3. Calculate Tarts and Short Crust Pastry recipe using Baker’s Percentage and ratio and proportion
  4. Describe the ingredient pre-conditioning requirements for Tarts and Short Crust Pastry ingredients
  5. Describe the basic mixing methods and processing parameters for making Tarts and Short Crust Pastry
  6. Apply the various Tarts and Short Crust Pastry Methods to produce Tarts and Short Crust Pastry items
  7. Sheet Tarts and Short Crust Pastry by hand or machine to desire thickness
  8. Cut, shape and line tarts and pastry dough into appropriate forms, tins, foils pans
  9. Understand the importance of minimizing of scrap tarts and pastry and its effect of product texture and quality
  10. Describe the resting requirements for Tarts and Short Crust Pastry
  11. Bake Tarts and Short Crust Pastry items to a satisfactory standard

COURSE CONTENT :

  1. Tarts& Short Crust Pastry Basics
  2. Tarts & Short Crust Pastry Mise-en-Place
  3. Tarts & Short Crust Pastry Preparation and Baking Process
  4. Tarts & Short Crust Pastry Preparation and Baking Process
  5. Ensure Quality Control of Baked Tarts and Short-Crust Pastry
  6. Adhere to Hygiene & Food safety Requirements

FEES :

The course fee is $400 /pax (GST applicable). SDF subsidies are available.

SkillsFuture Subsidies :

SSG offers up to 90% subsidies for these course fees. For the various funding amounts, please Click here to find out more.

Payments :

Payment is preferred cash-less; either via NETS/GIRO/PAYNOW, company cheque (for company enrolments), and Skillsfuture Credit where applicable.

Enrollment and Schedules :

Enrollment can be done though phone, email or our online schedule

All courses indicated here are scheduled to run (confirmed dates).

Contact No: +65-64389693

Email: enquiries@xprienz.com