Course 4 – Desserts

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