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.


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

    • Bakeshop production: basic principles and ingredients Unlimited
    • Exercise 2 days
    • Types of Dough-Mixing and Production Methods Unlimited
    • Exercise 2 days
    • Yeast Products Unlimited
    • Assignment 5 days
    • Basic desserts: types of pastry and confectionery products Unlimited
    • Exercise 01:00:00
    • Cakes & Icing Unlimited
    • Cakes & Icing: Genoa Cake Unlimited
    • Cakes & Icing: Italian Meringue Unlimited
    • Cakes & Icing: Cake Presentation Unlimited
    • Exercise 2 days
    • Cookies Unlimited
    • Exercise 2 days
    • Pies & Pastries Unlimited
    • Pies & Pastries: Lemon Pie Unlimited
    • Pies & Pastries: Puff Pastry Unlimited
    • Pies & Pastries: Tarte Tatin Unlimited
    • Exercise 1 week, 3 days
    • Creams, Custards, Puddings, Frozen Desserts and Sauces Unlimited
    • Creams, Custards, Puddings, Frozen Desserts, and Sauces: Crème Anglaise Unlimited
    • Creams, Custards, Puddings, Frozen Desserts, and Sauces: Cream Custard Unlimited
    • Creams, Custards, Puddings, Frozen Desserts, and Sauces: Berry Coulis Unlimited
    • Exercise 2 days
    • Cutting and Glazing Fruits Unlimited
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