The Diploma in Pastry and Baking Arts course is designed for those who aspire to be a pastry chef. Through a combination of theoretical and practical training in the kitchen
Course Synopsis:
Course Objectives:
On completion of the course, learners should be able:
To set-up a proper kitchen and equipment.
To prepare and produce a range of Tarts and Short-Crust Pastries.
To prepare and produce a range of Choux Pastries.
To prepare and produce a range of Yeast-raised Pastries.
To evaluate and improve the quality of Basic Cake.
To evaluate and improve the quality of Advanced Cakes.
To evaluate and improve the quality of Basic Breads.
To evaluate and improve the quality of Café Style Bread.
To evaluate and improve the quality of Basic Dim Sum.
To evaluate and improve the quality of Advanced Peranakan Cuisines.
To evaluate and improve the quality of cookies and brewing specialty coffee.
Mission
Values
Coconuts are widely used in both sweet and savoury dishes throughout the world. In this class you will learn about culinary uses of different parts of the coconut and the many health benefits of coconut, including the advantages of using the coconut oil.
Your team of ‘Master Chefs”’ will be divided into competitive teams of 4 to 6 participants. Teams will be given all the ingredients to prepare their “Dish of The Year".
To train learners to become competent 'commis chefs' who have the skills, knowledge and attitude to be employable at food & beverage industry in Singapore or overseas.
This course aims to equip students with the relevant and necessary competencies in culinary arts for them to perform their job roles effectively and efficiently, as well as adapt to the fast-changing / dynamic F&B work environment.
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