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Sector-specific

Basic techniques for pastry and confectionery

Hospitality and Tourism 3 pm

Introduction

This pastry-making course is focuses on providing to the participants the skills and knowledge the essential skills needed to excel in the field of patisserie and dessert creation. This training it’s ideal both for professionals looking to improve their skills and for enthusiasts of the confectionery they wish to explore further in this the exciting world of cooking.

Objectives

  • Master baking techniques.

  • Understanding key raw materials.

  • Learn some basic recipes.

  • Explore baking techniques.

  • Understanding the importance of dessert.

  • Apply techniques to basic desserts.

  • To learn about industrial bakery production.

Table of Contents

TEACHING UNIT 1. EQUIPMENT, APPLIANCES, TOOLS AND UTENSILS USED IN PATISSERIE.

  1. Characteristics of the machinery used.
  2. Batteries, different types and their characteristics.
  3. Equipment and tools.

TEACHING UNIT 2. RAW MATERIALS

  1. Flour: different types and uses.
  2. Butter and other fats.
  3. Different types of sugar and other sweeteners.
  4. Cocoa and cocoa products: different types of chocolate coating.
  5. Various types of fruit and fruit products (jams, preserves, candied fruit, fruit purées, etc.)
  6. Almonds and other nuts.
  7. Eggs and egg products.
  8. Jellies, spices, …
  9. Different types of “mix”
  10. Decorative items.

TEACHING UNIT 3. BASIC PREPARATIONS WITH MULTIPLE APPLICATIONS IN BAKING.

  1. Raw materials used in baking.
  2. Key basic preparations. Composition and preparation. Factors to bear in mind during preparation and storage. Use.
  3. Basic preparations with a wide range of uses, made from: sugar, creams, fruit, chocolate, almonds, doughs and other ingredients: their composition, factors to bear in mind during preparation, storage and use.
  4. Basic preparations manufactured on an industrial scale.

TEACHING UNIT 4. COOKING TECHNIQUES USED IN THE PREPARATION OF VERSATILE BASIC BAKING AND DESSERT RECIPES

  1. Roast in the oven
  2. Fry in oil
  3. Sauté in oil and butter.
  4. Boil and steam.

TEACHING UNIT 5. BASIC DESSERTS.

  1. The importance of dessert in a meal. Different classifications
  2. Application of the relevant techniques and methods of preparation and quality control to produce the most representative basic desserts in the world of patisserie.

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