Viennoiserie Course

Course Description

This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry. On completion of this competency unit, the Learner will have the knowledge, skills and attributes (values) acquired and be able to apply them at various workplaces.

• Pithivier

• Jalouise

• Fruit Turnover

• Chicken curry puff

• Palmiers

Course Content

• List and describe the functionality of ingredients used in making the variety of puff pastries products

• Use the various cake making methods to produce pithivier, jalouose, fruit turnover, chicken curry puff, cheese tarts, palmiers

• Name the various mixing and processing work methods for making the variety of puff pastries products

• Discuss and calculate the cake recipes using Baker’s percentage

• Evaluate baked cake products by comparing and assessing the product outcome

• Complete the baking to the required standard taking into consideration the crust, crumb color and visual eye appeal