Pastry Production 1 - Full Time and International VET

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Description

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.

Classifications

AQF - Australian Quality Framework
Certificate III

Competency Field
Hospitality

National Code - Training.gov.au
FDFRB3001A: Produce pastry

Copyright Description

Copyright © 2019 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-739

TAFE SA

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