Content

Pastry Principle
  • Function of ingredients used in making Short-Crust Pastry
  • Mixing Techniques, Work Methods and Baking Processes
  • Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal
  • Prepare and produce
    • Fruit Tarts
    • Egg Tarts
    • Quiches
    • Tuna Puffs
    • Cream Horns
    • Windmill
    • Eclairs
    • Cream Puffs
    • Swans
    • Choux Rings
    • Sausage Rolls
    • Apple Strudel
    • Chicken Pie
    • Mushroom onion Tart
    • Dark Cherry Tart
    • Linzer Torte
    • Almond Crescents
    • Biscotti
    • Danish Pastries

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