Programme Content

  • Functionality of ingredient used
  • Tempering of egg mixture
  • Methods of preparing filling, sauce and cream
  • Characteristics of ingredients (Fresh, Frozen and Canned Fruit)
  • Quality Standards for vanilla sauce, pastry cream, syrup and fruit coulis, fruit filling and savoury filling
  • Evaluate prepare fillings, sauce and cream by comparing and assessing the outcome as part of the learning activities


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