PASTRY AND CONFECTIONERY TECHNIQUES

About this Course

This course provides students with theory, on-line and practice of advance pastry and confectionery products. Students will also learn the art of perfecting dessert presentation using marzipan, simple sugar work and chocolate decorative pieces. The theoretical part of this subject will help students to reinforce their understanding on the principles of baking, pastry and confectionery. The practical aspects will familiarize them with skills in baking techniques, preparing and assembly of decorative pieces.

Course Learning Outcomes

1) Assemble modern and classical pastry and confectionery products
2) Analyse problems in relations to baking principles
3) Demonstrate entrepreneurial skills through products sales.
4) Demonstrate autonomous learning in pastry and confectionery projects.

Course Syllabus

+ Course Syllabus

1) Introduction
Introduction to techniques and commodities used in pastry and confectionery.
History of pastry
Measurement and baker’s percentages
Recapitulation of basic recipe products
Product selling

2) Short and Sugar Crust Pastry
Types and function of baking ingredients
History of Short Crust
Fault and Causes in short crust
Prepare advance Derivatives of sugar crust
Product selling

3) Choux Pastry
Types and function of baking ingredients
History of Choux
Fault and causes
Prepare advance Derivatives of Choux
Product selling

4) Strudel and Puff Pastry
History of Strudel and Puff pastry
Laminated dough – techniques and products
Fault and causes
Prepare strudel, puff pastry and filling
Product selling

5) Gateaux
History of Gateaux
Principles of preparing gateaux
Frosting
Fault and causes
Prepare different types of Gateaux
Product selling

6) Torten
History of Torten
Principles of preparing torten
Fault and causes
Prepare different types of torten
Product selling

7) Chocolate
History and Origin of chocolate
Types of Chocolate
Fault and causes in preparing chocolate
Process of chocolate making
Product selling

8) Royal icing and gum paste flowers
Steps in preparing, techniques and piping of royal icing
Steps in preparing, techniques and piping of making sugar paste flowers
Faults and causes in preparing royal icing and sugar paste

9) Pastillage
History of Pastillage
Steps in preparing, techniques and handling the pastillage
Prepare a simple sugar box and flowers

10) Advanced sugar paste and royal icing creations.
Pastillage product designing
Product assembling
Creative presentation

11) Petit Four
Definition of Petit Four
Classification of Petit Four
Prepare different types of Petit Four
Product selling

12) Hot and Cold Dessert
Introduction of Hot and Cold Dessert
Types and functions of Dessert sauces
Plating techniques
Prepare different types of hot and cold dessert

13) Sugar Crust, Cakes, Dessert and Puff Pastry
Prepare products for sales

Frequently Asked Questions

Q1 : Is there any prerequisite course before enrolling this subject?
A1 : No.