Introduction to the course
●Briefing of the course content
●Introduction to the Pastry Department and it's Organizational Chart
●Job Description of the Pastry Chef and its crewmembers
●General Pastry Kitchen Safety & Hygiene
●Identification of Bakeshop equipment and handling instructions for utensils
●Units of Measurement for weight, volumes and temperature using the metric system and conversion from Imperial to the metric
●Pastry Ingredients identification
●Baker's Percentage and Desired Dough Temperature
●Calibrating Thermometer
●Terms & Glossaries


Yeast Dough 1 – ( Lean Dough )
Theory:
●Ingredients and their properties
●Recipes balance
●Presentation
●Terms & Glossaries
●Different Mixing methods
●Baker's Percentage and Desired Dough Temperature
●Determining water temperature for bread dough mixing
●Calibrating Thermometer
●Terms & Glossaries

Practical:- (Example: Soft Roll, French Loaf, Pizza)
●Mise-en-place for bread-making
●Lean dough using the straight dough method
●Productions of chemically aerated goods (pinning and
●rolling methods, shaping and cutting methods)
●Observe the 12 steps in bread-making

Yeast Dough 2 – (Rich Dough)
Theory
●Ingredients and their properties
●Recipes balance
●Review Doughnut Formula and compare to Lean and Rich Dough
●Preparation and care for Frying Fat
●Frying Time and Temperature
●Presentation
●Terms and Glossaries

Practical:- ( Sweet Bun, Yellow River , Doughnut)
●Mise-en-place for bread-making
●Rich dough using the straight dough method
●Observe the 12 steps in breadmaking
●Finishing and presentation of end product
●Troubleshooting


Laminated Dough - (Puff Pastry)
Theory
Formula and Ingredients
Mixing methods
Folding methods
Production of puff pastry
Baking methods
Trouble shooting
Terms and Glossaries
Presentation

Practical (Curry Puff, Turnover, Vol-au-vent, Pin Wheel)
Production of puff pastry
Baking methods
Presentation
Trouble shooting


Pie and Tart - ( Pâte Brisée ,Pâte Sucrée , Pâte Sablée )
Theory
Ingredients
Different types of dough: Pâte Brisée (meally and flaky), Pâte Sucrée, Pâte Sablée
appropriate equipment
Production of Pie and Tart
Baking methods
Trouble shooting
Terms and Glossaries

Practical: (Apple Pie and Fruit Tartlet)
Baking methods
Presentation
Trouble shooting

Choux Pastry
Theory
Ingredients
Recipe balance
Mixing methods
appropriate equipment
Production of choux pastry: filling, coating, and decorating.
Terms and Glossaries

Practical: (Cream Puff, Eclair, Paris Brest, Pastry Cream, Diplomat Cream)
Production of choux pastry
Production of filling (pastry cream, diplomat cream)
Production of finishing components for coating, decorating, fillings
Presentation
Trouble shooting and evaluation


Basic Cake 1 - (Cake making: High-fat Shortened Cake, Egg-foam cakes)
Theory
Types of mixing methods
Production of cakes
Appropriate equipment and utensils
Ingredients
Functions and purpose of baking
Recipe balance
Trouble shooting


Practical (Vanilla Sponge, Chocolate Sponge, Marble Cake)
Production of cakes
Presentation
Trouble shooting and evaluation


Basic Cake 2 - ( Assembling and Icing of layer cakes )
Theory
Formula and recipe balancing
Icing and types of frosting
Terms and Glossaries

Practical (Black Forest Cake, Birthday Cake, Brownies)
Prepare Buttercream & Chocolate Ganache
Assemble and ice simple layer cakes, cup cakes, and
Leveling, layering, filling, coating, and decorating.
Ingredients for decorations.
Decorative tools.
Presentation
Troubleshooting and evaluation


Cookies/Biscuits - (Dropped, Piped, Shaped )
Theory
Types of cookies
Mixing methods
Ingredients
Production of cookies
appropriate equipment
Recipe balance
Terms and Glossaries

Practical: (Choc Chip, Butter Cookies, Almond Cookies,)
Production of cookies
Appropriate equipment or utensil
Presentation — plate/buffet/packaging
Trouble shooting


Hot Desserts
Theory
Types of dessert: hot dessert
Application sauce
Ingredients
Appropriate equipment, moulds, and utensils
Methods of cooking, decorating, and plating
Presentation technique
Terms and Glossaries

Practical:-(Bread and Butter Pudding, Creme Brulee, Cream Anglaise)
Dessert preparation
Presentation
Arrangement – platter/buffet/individual
Trouble shooting and evaluation

Cold Desserts
Theory
Types of cold desserts
Ingredients
Appropriate equipment, moulds, and utensils
Presentation technique
Application sauce
Appropriate garnishes
appropriate size
Terms and Glossaries

Practical (Cream Caramel, Strawberry Bavarian)
"Cold Dessert preparation
Presentation
Trouble shooting and evaluation


French Pastries
Theory
Definition of French pastries
Types of French pastries
Terms and Glossaries

Practical: (assorted cakes, choux pastry, pies and tarts)
Production of petit four
Appropriate equipment or utensils
Ingredients
Recipe balance
Presentation — buffet or plate
Trouble shooting and evaluation

Q1 : Who can learn and join this MOOC?
A1 : Everyone is welcome to join and learn this course, including students and members of the public, freely, as long as they enroll and create an account on this platform.

Q2 : Can I learn it anytime I want?
A2 : Yes, all UiTM MOOC courses are self-paced. You can learn anytime you want by going through the materials and self-assessments given.

Q3 : When can I start joining the courses?
A3 : Our courses are online and self-paced so you can start at any time.

Q4 : What can I expect from the course?
A4 : Our courses combine content knowledge with practical experience, allowing you to directly apply the gained skills in your current or future work environment.

Q5 : How can I claim my certificate of completion for this MOOC
A5 : The student will be awarded the e-certificate of completion for this MOOC if they have been involved in ALL the MOOC LEARNING ACTIVITIES, including YouTube videos, teaching videos, notes, slides, interactive activities, and the final theory test. The pass mark for the final theory test is 50% in order to earn the e-certificate. The final theory test can be completed under the continuous assessment (Cont. assessment) subheading in the navigation.