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.
DurationCourse 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
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