Advanced Pastry Skills & Techniques in Bakery Operations
This course provides advanced skills with a variety of pastry types to produce pastry assortments in an industrial style kitchen.
Overview
Duration
5 Days
Classroom Based
9am to 4.15pm
Location
Athy Food, Drink, & Skills Innovation Hub, Dublin Road, Athy
R14 XF86
AND
Marine House, Wicklow Town,
A67 A329
Prior Knowledge
Learners must hold one of: QQI L5 Pastry, Baking & Desserts 5N2084 or higher qualification/equivalent or hold significant baking industry experience
Certification
FDQ Demonstrate pre-bake skills in pastry based flour confectionery (Y/503/2343)
Cost
This course is partially funded for those currently in employment under the Skills To Advance initiative.
This course is only available to those currently in employment and partially funded under the Skills to Advance initiative.
Skills to Advance is a national initiative that provides upskilling and reskilling opportunities to employees in jobs undergoing change and to those currently employed in vulnerable sectors. Skills to Advance aims to equip employees with the skills they need to progress in their current role or to adapt to the changing job market. Skills to Advance helps employers identify skills needs and invest in their workforce by providing subsidised education and training to staff.
If you would like more information on this initiative, please email our Enterprise Engagement Team at skills@kwetb.ie and they would be delighted to help.
Course Modules
This course provides advanced skills with a variety of pastry types to produce pastry assortments in an industrial style kitchen.
Module Content
Select, weigh and measure ingredients for pastry based products
Select and check ingredients as required by recipes, to include
-
sweet short pastry tarts/pies
-
puff pastry straws/turnovers/cases
-
rich paste Viennese/Shrewsbury/ gingerbreads
-
Choux cases
Select and check weighing and measuring equipment
Weigh and measure ingredients as required by recipes
Prepare and mix pastry based doughs
Select and check mixing equipment and accessories
Load ingredients into mixer
Mix pastry based doughs as required by recipe specification, to include;
-
sweet short pastry tarts/pies
-
puff pastry straws/turnovers/cases
-
rich paste Viennese/Shrewsbury/ gingerbreads
-
Choux cases
Unload mixer and place doughs ready for further processing
Laminate and rest puff pastry dough
Roll, cut out and portion pastry based doughs
Select and check rolling, cutting and portioning tools and equipment
Prepare trays and foils for portioned pastry
Roll, cut and portion doughs, to include;
-
sweet short pastry tarts/pies
-
puff pastry straws/turnovers/cases
-
rich paste Viennese/Shrewsbury/ gingerbreads
-
Choux cases
Tray up portioned pastry products
Understand how to pre-bake process pastry based doughs
Outline the importance of following work instructions, recipe and specifications to ensure successful pastry processing
Describe how to keep pastry within specification, to include:
-
minor changes in ingredient performance
-
production timing
-
changing environmental conditions
Describe how to avoid contamination during pastry processing
Outline the specified method for loading and unloading trays in racks
Expression of Interest
We currently don't have this course scheduled. If you are interested in undertaking this course or looking for more information, please complete the form below and a member of our Recruitment Team will be in contact:
Pastry, Baking and Desserts Learners and their work
