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Make Tarts and Short-Crust Pastries*

Who Should Attend The Course

Culinary cooks

Delivery/Duration


Delivery
In-Person Training

Duration
22 Hours

Content


  • Techniques to Shape Dough for Baking (including Blind-baking)
  • Principles of Baking Tarts and Short-crust Pastries
  • Methods to Cool and Store Tart and Short-crust Pastry Products
  • Quality Characteristics of Tart and Short-crust Pastry Products
  • Common Faults in Tart and Short-crust Pastry Products and How to Prevent Them

Training Schedule1:  

Sessions:
3 full days (9am – 6pm)

Intake

Start Date

End Date

1

7 Dec 20

9 Dec 20

2

21 Dec 20

23 Dec 20

Course Fee2:  

Full Course Fee b/4 GST

Enhanced Course Fee Support

Nett Course Fee Payable after GST

S$432.00

S$388.80

S$46.22

 

*WSQ Qualification

  1. Class commencement is subjected to minimum class size. Sat, Sun and public holidays are excluded, where applicable.
  2. Enhanced course fee support by SSG at 90% is applicable to Singaporeans and Singapore Permanent Residents.