Course Synopsis:

The aim of this module is to enable learners to design, prepare and produce a range of Yeast-raised Pastries. They will learn to evaluate and improve the quality of Yeast-raised Pastries.

Course Objectives:

1. On completion of the course, learners will be able to:
2. Understand the element required to produce Yeast Raised Pastries, Danish & Croissant
3. List and describe the functionality of ingredients used in making laminated yeast raised pastries
4. Calculate Yeast Raised Pastry recipe using Baker’s Percentage
5. Calculate the fat to dough ratio required for Danish and Croissant dough’s
6. Describe the basic mixing methods and processing parameters for making yeast raised pastries
7. Apply the dough making methods to produce Yeast Raised Pastry dough’s
8. Prepare laminating pastry butter sheets. Seal pastry and dough for lamination at appropriate conditions
9. Put the required folds in the pastry using refrigeration and following standard processing procedures for Yeast Raised Pastries
10. Sheet pastry using a dough sheeter to required thickness, cut into shapes and refrigerate as required
11. Incorporate scrape pastry into straight dough for processing
12. Prepare suitable fillings as required for pastry type. Shape and fill cut pastry pieces as per standard recipe requirements
13. Egg wash filled items and proof yeast raised pastries
14. Set proofing temperature to suit melting point of laminating fat
15. Bake yeast raised pastry in appropriate oven conditions to achieve product baked quality. Apply steam as required
16. Remove and cool baked items on cooling racks.
17. Finish yeast raised pastry items where appropriate with suitable finishing mediums
18. Evaluate baked Yeast Raised Pastry products following quality parameters
19. Store baked items under suitable conditions
20. Produce Yeast Raised Pastry items following standard hygiene and food production

Products (Practical Component):

• Victoria Pastry
• Apple Square
• Windmill
• Bear claw
• Fruit purse
• Buttery Croissant
• Chocolate croissant

Course Structure

Course Fee

WSQ Funding Eligibility

Fulfil at least 75% attendance for the training
Marked ‘Competent’ for the assessment to be eligible for funding.

WSQ Claims & Funding

* Skills Future Credit (SFC) Claim Eligible for all WSQ courses
* UTAP (For NTUC Members) Funding Available

For more information on the funding requirements, please refer to www.skillsfuture.sg/funding

AWARD

Upon successful completion of the module, students will receive a Statement of Attainment ” Pastry Preparation-2″ awarded by SSG for the WSQ competency unit, WSQ Make Yeast Raised Pastries.

To Apply

Please complete this course application form and submit please click APPLY NOW or send the application form to info@acetek.edu.sg

Modes of Payment

Please arrange payment of Application Fees by Cash, Cheque, Inter-Bank Transfer OR Telegraphic Transfer (Wire Transfer):

By Cheque: – Cheque payment should be crossed and made payable to: ACETEK COLLEGE PTE. LTD.

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By Telegraphic Transfer:

For further assistance on payment-related matters, please do not hesitate to contact us at
Tel: (65) 8111 0897 or Email: info@acetek.edu.sg

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