Basic Pastry Preparation (Level 2)

Master the art and science behind perfect pastries.
Baking is the harmonious combination of the right ingredients, precise measurements, techniques, chemistry and a dose of creativity. In this WSQ certified Basic Pastry Preparation course, learners will understand the principles, methods, techniques and recipes of making six different types of pastry products. Learners will experience hands-on preparation of various doughs and batters, applying the mixing, piping and baking methods in the basic pastry making processes. Master these basic pastries to embark on more baking adventures ahead.
17 pastries you will get to make
1. Basic Cakes (Ondeh Ondeh Chiffon Cake, Banana Chocolate Swiss Roll, Japanese Cheese Cake)
2. Cookies (Lavender Earl Grey Shortbread, NYC Velvet Cookie, Butter Cookie)
3. Muffins and Scones (Magdalena – Spanish Muffin, Apple Cinnamon Streusel Muffin, Classic English Scone with Jam and Cream, Cheddar Herb Scone)
4. Tarts and Short Crust Pastries (Key Lime Meringue Tart, Taro Tart, Beancurd Tart)
5. Choux Pastries (Lychee Rose Eclair, Hazelnut Paris Brest, Cinnamon Churro)

Schedule
