Course Synopsis
This micro-credential (Mc) aims to provide fundamental knowledge and basic practical skills in pastry and baking production through the understanding of ingredients, equipment, tools, and standard preparation techniques used in the pastry industry. The Mc is relevant for beginners and aspiring bakers as it introduces the basic theories and principles of preparing sweet and savoury shortcrusts, pastes, and batters, including the functions of ingredients, leavening agents, standard recipes, and basic troubleshooting methods. Upon completion, participants will be able to explain basic pastry preparation principles, identify appropriate pastry production techniques and equipment, and produce basic pastry products according to standard preparation methods.
Credit Hours
🕐 8 HOUR (SLT)
Learning Outcome (LO)
- Describe the functional role of ingredients and various pastry tools and equipment.
- Explain the main principles and method of preparations of pastry products (Shortcrust, Quickbread and Choux paste) based on standardised recipes.
- Identify correct pastry production techniques, solutions, and product quality characteristics.