Pastry Production 1 - Full Time and International VET
This resource introduces students to the preparation and finishing of a variety of sweet, savoury, choux and puff pastry products. Learning outcomes include preparation of wheat, short, puff and flaky pastry, use of short pastry using baked and premix fillings, biscuit varieties and preparing a variety of pastry fillings.
AQF - Australian Quality Framework
National Code - Training.gov.au
FDFRB3001A: Produce pastry
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