• Introduction to Short Pastry, Puff Pastry and Choux Pastry
  • Functionality of ingredients used in making Short-Crust Pastry
  • Mixing Techniques, Methods and Baking Processes
  • Calculation of pastry recipes using Baker’s Percentage, ratio and proportion
  • Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal
  • Pastry Faults
  • Food Hygiene Principles
  • Prepare and Making of
  • Short Pastry (Shortbread)
  • Type of tarts – Coconut Tart, Baked Custard Tart, Fruit Tarts (using boiled custard filling)
  • French Apple, French Apple Flan, Apple Pie (Frangipane filling, Streusel Topping)
  • Sweet Pastry Pies (Lemon, Meringue Pie, Chocolate Mousse Filling)
  • Biscuits and Cookies (such as Viennese, Checkerboard/Ice Box, Coconut Fingers, Cornflake Cookies)
  • Quiche type ( such as Quiche Lorraine, Vegetable Quiche, Quiche Florentine, Tuna & Leek, Mushroom)
  • Range of Puff Pastry product(such as Vol-au-vent, Palmiers, Cream Horn, Windmill)
  • Fruit Squares, Curry Puff, Apricot Purse (use of modified starch for hot & cold setting)
  • Chicken Pie, Sausage Roll
  • Fruit Band, Apple and Pineapple Turnover, Eccles, Napoleon
  • Choux Pastry – Cream Puff, Eclair (Fillings, icing and glazes)
  • Gateau St-Honore, Gateux Pithivier, Linzer (Crème Patissierie, Almond Cream, Frangipane Filling)
  • Apple Streusel, Fruit Slices, Bakewell Tart, Butter & Almond Slice
  • Danish Pastry, Croissant (Plain, Wholemeal)


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