Duration 28 hoursFull Time 4 days / 8 hours per weekPart Time 12 to 16 hours per week

Fold in French Method / Chop-in Scotch MethodFruit Turnover, Meat Turnovers, Apple Strudel, Palmiers, Victorias, etc

Practical Component

Statement of Attainment awarded by SSG for WSQ competency unit “Make Puff Pastry Products”

(2021-05-20 V.00)

Understand the elements required to produce basic puff pastryList and describe the functionality of ingredients used in making puff pastryList the types of puff pastry and the fat to flour ratioCalculate puff pastry recipe using Baker’s PercentageDescribe the ingredient pre-conditioning requirements for making puff pastryDescribe the basic mixing methods and processing parameters for making puff pastryApply the various puff pastry methods to produce puff pastry doughDescribe the lamination principles of making puff pastryPut the required folds in puff pastry according to pastry (fat to flour ratio) typeRest puff pastry during processing and prior to baking using refrigerationSheet puff pastry using a dough sheeter to required thicknessCut basic shapes required by hand or cutter for further processingIncorporate scrap puff pastry into straight dough for processingUnderstand the importance of minimizing of scrap pastry and its effect of product texture and qualityFill cut shapes, egg wash pre-oven finish and rest puff pastry prior to bakingRemove and cool baked items on cooling racksFinish puff pastry items where appropriate with suitable finishing mediumsEvaluate baked puff pastry products following quality parametersStore baked items under suitable conditionsProduce puff pastry items following standard hygiene and food safety requirements for food production

Objectives & ContentUpon completion, the participants will be able to:

ACETEK COLLEGE PTE LTDCPE Registration No 200821327E, Registration Validity Period 21 June 2019 to 20 June 2023

WSQMAKE PUFFPASTRY PRODUCTS(TGS-2018500674)