Course 5 – Preparation of Desserts

This is the fifth and last training module in the VET@HOME course for practical training for the profession of "Cook". 

The module introduces the learners to the basic types, products/ingredients, cooking techniques and plating concepts in desserts preparation. 

The aim of the module is to ensure that the learners have the basic knowledge, skills and competences to prepare various types of desserts, following a given recipe and key baking and pastry principles and techniques, including working with different types of products, prepare doughs, sweets, creams, syrups, etc. and serve as to the plating concepts.

Learning objectives of the course (tasks):

The course has the following aims/tasks:

- to provide basic knowledge for the main machinery and utensils used in pastry making

- to introduce the key (raw) ingredients for preparing pastry as well as their characteristics

- to teach the learners how to use the basic cooking techniques and methods used in pastry and desserts production

- to demonstrate and teach the learners to prepare doughs, creams and fillings

- to equip the learners with ability to apply different techniques for preparing semi-cold and Savory pastries.

- to introduce the learners to basic shapes and colours in the pastry decoration

The total course duration is 44 study hours (45 min./each), assessment included.