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Course 4 – Desserts

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International College Ltd. – VET Center

This course is based on Module 4 from the model syllabus developed within the VET@HOME project.
The course is designed to serve as distance-mode delivered training. However, it is also suitable for blended learning.


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Learning objectives of the module (tasks):

The module covers the following goals / tasks:

– knowing the machinery and utensils used in pastry making

– listing the raw ingredients for preparing pastry as well as their characteristics

– knowing and being able to perform the cooking techniques used in desserts

– demonstrating the preparation of doughs, creams and fillings

– applying the different techniques for preparing semi-cold and Savory pastries.

– applying different techniques and procedures in making pastry starting from the ingredient they are based on

– applying the knowledge about shapes and colours in the pastry decoration

– choosing the right materials for decoration

– using new technologies in pastry making

– choosing natural and healthy ingredients for pastry making

Course Currilcum



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