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Course Category: Food and Beverage
Course Title: Pastry


Course Code: C069
Medium of Instruction: Cantonese
Duration: 30.0 hour(s)
 Course Fee:
Macao Resident: Tuition Fee MOP3,000; Material Fee MOP1,000(No subsidy)**
Non-Macao Resident: Tuition Fee MOP3,000; Material Fee MOP1,000(No subsidy)**
Certificate: Students who have obtained an overall passing grade of the course and met the attendance requirement will be issued a course certificate by UTM. The passing grade of the course is 50.
Course CodeSub CodeCourse Start DateCourse End DateClass Schedule
C06924022024/02/212024/04/03View



Objective: Upon completion of the course, students will be able to
• identify the variety of ingredients and tools used in preparing pastry
• make use of pastry making techniques according to specific recipes

Outline:

• Cooking tools and ingredients
- Ingredient handling
- Functions and use of different tools

• Recipes and preparation procedures
- Explaining procedures
- Preparation techniques

• Production process
- Preparation of ingredients, tools and prep table
- Things to pay attention to during the production process
>Safety
>Hygiene
>Tidiness
>Efficiency
>Storage of products

• Demonstration and practice
- Pastry
- Cakes
- Decoration

C069-2303 Items included*:
1. Marble Cake
2. Pâte à Choux
3. Genoise Sponge
4. Chocolate Cake
5. Chocolate Tart
6. Fruit Tart
7. Bacon Cheese Pie
8. Lemon Tart
9. Matcha Atreusel Bread
10. Carrot Cake with Cheese forsting
11. Chocolate Chip Cookies
12. Fudgy Brownie Cookies
13. Mochi Bread
14. Apple Pie
15. Cup Cake

*Subject to change based on tutor's announcement

Teacher: C069-2401 Mr. Lei Tak Un

Remarks: *Participants are not allowed to enter the training kitchen without proper uniform. Please follow the Uniform standard of culinary courses to prepare the uniform. 

All finished practice food products are supposed to be tasted inside the classroom. In case if you want to take the product away, please bring along your own container accordingly.
Students should clean up equipment and utensils used during the group cooking and tasting session before departure

  Last Updated: 2024/02/09

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