Make Yeast-Raised Pastries

Course Content: Pastry Course – Yeast-Raised Pastries

1. Understand the entire process in making yeast-raised pastries
2. Assemble baking tools and equipment
3. List and describe the functionality of ingredients used in making the variety of yeast raised products
4. Use the various making methods to produce croissants (various), Danish (various)
5. Name the various mixing and processing work methods for making the variety of yeast raised products
6. Discuss and calculate the cake recipes using Baker’s percentage
7. Prepare ingredients for making yeast-raised pastries
8. Prepare, laminate and shape dough
9. Prepare fillings
10. Fill and ferment dough
11. Bake filled/unfilled shaped dough
12. Complete the baking to the required standard taking into consideration the crust, crumb color and visual eye appeal
13. Evaluate baked yeast raised products by comparing and assessing the product outcome
14. Cool and store yeast-raised pastry products

Learners get to bring home: Croissant, Cinnamon Twist, Apple Square, Custard Claw, Pain Au Chocolat and Victoria

Course Training Duration

Total 24 in-class training hours.

Time: (9am – 6pm)

External Venue: Bukit Merah and Havelock II

Mode of Training

The training is conducted in classroom. Each learner will have their own fully-equipped station, where they can try their hand at baking several recipes.

There will also be a live demonstration, where in-house chefs will be teaching and demonstrating the entire process live.

Certification

Participants who fulfil all requirements will receive a Statement of Attainment (SOA) issued by the SkillsFuture Singapore (SSG).

If you are interested in similar baking courses, check out our Cake Baking & Cookie Baking course.

If you are interested in other Food and Beverage or F&B Industry courses, you can check out our SkillsFuture Food and Beverage Making and Basic F&B Requirement Courses.