Pastry and Bakery

UMTMOOC ADMIN
  • 40 students
  • 17-02-2019
  • Flexible
40 students

This course will cover a comprehensive exposure in pastry and baking principles, ingredients and functions, methods and techniques to operate pastry-related-equipment safely. The course also covers theoretical aspects of various basic dough’s, pastes and batters; as well as traditional cakes. Product variations, correct techniques and issues in baking will be…

This course will cover a comprehensive exposure in pastry and baking principles, ingredients and functions, methods and techniques to operate pastry-related-equipment safely. The course also covers theoretical aspects of various basic dough’s, pastes and batters; as well as traditional cakes. Product variations, correct techniques and issues in baking will be discussed. Aspects of safety and sanitation related to pastry will be highlighted.

 

 



Synopsis


This course will cover a comprehensive exposure in pastry and baking principles, ingredients and functions, methods and techniques to operate pastry-related-equipment safely. The course also covers theoretical aspects of various basic dough’s, pastes and batters; as well as traditional cakes. Product variations, correct techniques and issues in baking will be discussed. Aspects of safety and sanitation related to pastry will be highlighted


Objective



  •  To introduce basic baking principles, ingredients and techniques in pastry and bakery production.
  • To expose safe techniques in using tools and equipment in pastry and bakery production.
  • To expose issues in breads, cakes, pies and pastries production.


Learning Outcomes


 Upon completion of this course, you should be able to:

  •  Understand introduction to baking.
  • Learn basic baking principles.
  • Explain principles, ingredients and functions, as well as techniques in making breads.
  • Elaborate principles, ingredients and functions, as well as techniques in making cakes.
  • Describe principles, ingredients and functions, as well as techniques in cake and bread making, pies and other pastry products.


Syllabus


 
1. Introduction to Baking

2. Basic Baking Principles

3. Bread

4. Cake

5. Pie Crust & Faults In Pastries

6. Puff Pastry Dough & Choux Paste



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