Pastry [Module 3]

Pastry [Module 3]


  • Level: Professionals
  • Days: 5 Day
  • Duration: 45 hours
  • Method: Hands-on, Assessment

This course is FULLY-BOOKED

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Taking you deep into the world of pastries and their creation process, this course is an intensive dive into the art of making pastries. Learn the basics, techniques and secrets of pastries like croissants, puff pastries and all the elements that make up a delicious treat so that you can confidently create your own to enjoy or even sell. At the end of it, you put all that you’ve learnt to the test in a theory and practical assessment and you’ll be deemed ready to embark on the journey of being a Professional in the Art and Science of Pastry.

Course Outline

  • Selection and functions of ingredients
  • Bakers’ Mathematics, an important element in recipe creation and troubleshooting of errors
  • Importance in temperature control during processing, storage and baking
  • Science behind lamination
  • Production of savoury and sweet puff pastries e.g. chicken pies, Vols-au -vents and strudel
  • The science behind Yeasted laminated pastries
  • Production of different types of croissants e.g pain au chocolate, Danish Pastries
  • Techniques in shaping and scoring bread
  • Techniques and science behind the production of cream puffs, eclairs, croquembouche
  • Production of Choux au Craquelin
  • Production of assorted fillings for choux pastries
  • Techniques and science behind the production of tarts
  • Techniques in inlining and shaping and production of assorted fillings
  • SOPs in the production of products, storage and shelf life
  • Exploration of healthier options to baking bread

Additional Details

  • Fees include all training materials and ingredients
  • A Certificate of Accomplishment will be given upon completion of each module
  • Participants will take home products made during the course
  • Takeaway boxes will be provided according to the products made. Additional boxes requested are chargeable
  • All ingredients are pre-weighted. Additional weighing of ingredients may be required during class.
  • Please refer to Terms & Conditions / FAQ Page for more information

No Funding is available for this course. If you would like to find classes that are Funded, please click here.


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