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Basic Techniques for Pastry and Baking

Industry-Specific
Digital Skills

Hospitality and Tourism

Duration

3:00 p.m.

PRESENTATION

This pastry-making course is focuses on providing to the participants the skills and knowledge essential skills needed to excel in the field of pastry and dessert creation. This training It's ideal both for professionals looking to improve their skills and for enthusiasts in the area of baking they wish to explore further exciting culinary field.

Objectives

  • Master baking tools.

  • Understand key raw materials.

  • Learn basic cooking techniques.

  • Explore baking techniques.

  • Understanding the importance of dessert.

  • Apply techniques to basic desserts.

  • Learn about industrial baking.

Syllabus

TEACHING UNIT 1. EQUIPMENT, APPLIANCES, TOOLS, AND UTENSILS USED IN PASTRY MAKING.

  1. Specifications of the machinery used.
  2. Batteries, different types, and their characteristics.
  3. Equipment and tools.

TEACHING UNIT 2. RAW MATERIALS

  1. Flour: Different Types and Uses.
  2. Butter and other fats.
  3. Different types of sugar and other sweeteners.
  4. Cocoa and cocoa products: different types of chocolate coating.
  5. Various types of fruit and fruit products (jams, preserves, candied fruit, fruit pulp, etc.)
  6. Almonds and other nuts.
  7. Eggs and egg products.
  8. Jellies, spices,…
  9. Different Types of “Mixes”
  10. Decorative items.

TEACHING UNIT 3. BASIC PREPARATIONS WITH MULTIPLE APPLICATIONS IN PASTRY-MAKING.

  1. Ingredients used in baking.
  2. Basic preparations. Composition and preparation. Factors to consider in their preparation and storage. Uses.
  3. Basic preparations with multiple applications made from: sugar, creams, fruits, chocolate, almonds, doughs, and other ingredients: composition, factors to consider in their preparation, storage, and use.
  4. Basic preparations manufactured on an industrial scale.

TEACHING UNIT 4. COOKING TECHNIQUES USED IN THE PREPARATION OF MULTIPURPOSE BAKING MIXES AND BASIC DESSERTS

  1. Roast in the oven
  2. Fry in oil
  3. Sauté in oil and butter.
  4. Boil and steam.

TEACHING UNIT 5. BASIC DESSERTS.

  1. The Importance of Dessert in a Meal. Different Classifications
  2. Application of the relevant techniques and procedures for preparation and quality control to create the most representative basic desserts in pastry making.
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Are the Educa PHAROS courses eligible for credit?

Many courses can be credited toward the master's programs at Structuralia.
Specialized Courses Catalog

Facts about our area

+ 1.483

Hours

+88.999

Minutes

264

Courses

Educa PHAROS is a next-generation training model that places a company’s human capital at the forefront. Through a platform that adapts to each company’s corporate identity and offers a total of more than 900 courses, it provides tailored training for each organization. The unlimited flat-rate plan provides each company with the number of courses that best suits its needs, as well as the ability to determine which employees will have access.
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