1 \ Unit 1: History and organization in pastry and confectionery
1 \ Unit 1: History and organization in pastry and confectionery
This online pastry course is structured in 11 teaching units , each with its corresponding content.
This first didactic unit includes introductory contents of pastry and confectionery , the following:
- Brief history of Pastry
- Organization of the Bakery
- Pre-work pastry and confectionery operations
2 \ Unit 2: Tools and machinery in pastry and confectionery: 1 \ Unit 1: History and organization in pastry and confectionery
- Specific tooling in pastry and confectionery
- Complementary tools and equipment
3 \ Unit 3: Raw materials:1 \ Unit 1: History and organization in pastry and confectionery
- Sugars
- Milk
- Dairy products
- The egg
- The flour
- Water
- Additives
4 \ Unit 4: Auxiliary raw materials: 1 \ Unit 1: History and organization in pastry and confectionery
- Fruit
- Nuts
- Aromatic herbs and spices
- Coffee and teas
5 \ Unit 5: Basic techniques and operations in pastry and confectionery: 1 \ Unit 1: History and organization in pastry and confectionery
- Basic operations in pastry and confectionery
- Basic techniques in pastry and confectionery
6 \ Unit 6: Basic elaborations. Sweet and savory creams and fillings
- Creams and sweet fillings
- Possible anomalies and preservation of creams or sweet fillings
- Base creams for savory fillings
7 \ Unit 7: Basic elaborations. Dough and pasta
- Puff pastry
- Whipped or fluffed doughs
- Broken masses
- Blanched dough
- Fried dough
- Sourdoughs
8 \ Unit 8: Other basic elaborations in pastry and confectionery
- Covers and bathrooms
- Jams and marmalades
- Ice creams
- Classification of ice cream
- Key ingredients
- Elaboration process
9 \ Unit 9: Pastry and confectionery for special groups
- Special groups
- Celiac
- Diabetics
- Lactose intolerant
- Egg intolerant
- Other intolerances
10 \ Unit 10: Decoration and conservation in pastry and confectionery
- Basic rules and combinations in decoration
- Decoration evolution
- Conservation depending on the preparation
- Freezing and thawing of pastry products
- Equipment to apply cold techniques
11 \ Unit 11: Safety and hygiene regulations
- Fundamental concepts in food hygiene
- Why is food altered?
- Food contamination
- Bacterial contamination
- Factors influencing bacterial growth
- High risk foods
- Main food poisoning
- Body hygiene
- Hygienic habits
- Health
- Food handlers
- Control of drinking water
- Cleaning and disinfection
- Pest control (disinfection and deratization)
- Hygienic maintenance of facilities
- Good manufacturing practices
- Waste management
- Good Hygiene Practice Guide
- Good Hygiene Practices – Receiving and Storage
- Good Hygiene Practices – Meal Preparation
