Make Tarts and Short-Crust Pastries

Make Tarts and Short-Crust Pastries skillsfuture wsq.

The 2 modules build on the knowledge, skills and attitudes of the learners, acquired from going through this module.

The objective of this module is to equip the learners with the knowledge and techniques in the preparation of basic loaves of bread. To this end, the learners will acquire the knowledge and skills to prepare different basic loaves of bread that are relevant to their workplaces or food and beverage establishment.

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 The 2 modules build on the knowledge, skills and attitudes of the learners, acquired from going through this module.

The objective of this module is to equip the learners with the knowledge and techniques in the preparation of basic loaves of bread. To this end, the learners will acquire the knowledge and skills to prepare different basic loaves of bread that are relevant to their workplaces or food and beverage establishment.

Make Tarts and Short-Crust Pastries skillsfuture wsq.

Bells Baking Studio

3 Temasek Blvd
Suntec City Mall #02-408/409

Singapore 038983

Make Tarts and Short-Crust Pastries

Workshop Outcome

What will I learn?

  • Understand the elements required to produce basic tarts short pastry.
  • List and describe the functionality of ingredients used in making Tarts and Short Crust Pastry.
  • Calculate Tarts and Short Crust Pastry recipe using Baker’s Percentage and ratio and proportion.
  • Describe the ingredient pre-conditioning requirements for Tarts and Short Crust Pastry ingredients.
  • Describe the basic mixing methods and processing parameters for making Tarts and Short Crust Pastry.
  • Apply the various Tarts and Short Crust Pastry Methods to produce Tarts and Short Crust Pastry items.
  • Sheet Tarts and Short Crust Pastry by hand or machine to desired thickness.
  • Cut, shape and line tarts and pastry dough into appropriate forms, tins, foils pans.
  • Understand the importance of minimizing scrap tarts and pastry and their effect on product texture and quality.
  • Describe the resting requirements for Tarts and Short Crust Pastry.
  • Bake Tarts and Short Crust Pastry items to a satisfactory standard.

Course Information

Course Fee

Full Fee: $580.00

Singaporeans 21 – 39 yrs old or PRs 21 yrs & above$290.00

Singaporeans above 40 yrs old$174.00

* Course Fee shown here represents the nett fee (excl. GST)

Course Information

Make Tarts and Short-Crust Pastries

Reference No : TGS-2019503567
Course Duration : 24 hours
Funding Validity : 01 Jul 2019 – 30 Jun 2023