Basic Pastry and Baking (Practical and Theory)

CER 3042 and CER 3044 | Basic Pastry and Baking (Practical and Theory)

 

ECTS

4

 

MQF Level

3

 

Description

This course is intended to offer basic theoretical knowledge in pastry production. Learners will acquire knowledge of the various sections within pastry such as the bakery, the confectionery, and the Glacier. They will also be taught how to identify specific equipment and ingredients for various standard recipes.


This course is intended to offer practical competencies in Pastry and Baking production through theoretical lectures and practical demonstrations. The learners will acquire the necessary skills and techniques required to prepare and present breads and desserts. Furthermore, the learner will be able to produce a range of desserts using baking and steaming methods of cookery.

The first session of this course will be an introduction to kitchen skills, where the individual will learn the basics of kitchen skills. This will be most beneficial for beginners and persons who have never worked in an industrial setting.
 

Requirements

  • Food Handler’s Licence B
    (if you do not possess a Food Handler's Licence, you may apply for the food handling course with ITS. Application downloadable here.)
  • Good knowledge of English Language.

 

Duration

1 session per week for 14 weeks – 4 hours per session.

This course is scheduled to commence in mid-November. Exact dates and times will be available closer to the date.

 

Assessment Method

Coursework and examination.

 

Course Fee

€380

All courses include the use of specialised operating equipment and the provision of ingredients. Access to the Institutes changing rooms and lockers will be provided for day use only.  
Participants will be able to take home with them the finished product / outcome of the session. (food prepared)

 

Attire Requirements

Non-slip shoes (with enforced front end – NO sneakers/slippers), Full length apron, long-sleeve chef whites*, kitchen trousers*, scarf and chef’s hat.
*Candidates are to change into the chef whites on premises. No admittance to candidates entering school in whites.

 

Tool Requirements **

Pairing/Office Knife, Baker’s serrated slicing knife, speed peeler, Knife sharpener, Offset palette knife – small, palette knife – large, Batter/Icing Smoother (plastic)
Optional: Micro-plane grater, Chef’s/Chopping Knife, Pastry brush, rolling-pin

**Lecturers may ask for additional tools, which may be suitable for specialist courses


All courses include the use of specialised operating equipment and the provision of ingredients. Access to the Institutes changing rooms and lockers will be provided for day use only.  

 

Application

This course is scheduled to commence in mid-November. Exact dates and times will be available closer to the date.

Applications are now open and interested applicants may either apply by hand delivering their filled in application form to the ITS Main Campus in Aviation Park, Aviation Avenue, Ħal Luqa or scan and send by email on This email address is being protected from spambots. You need JavaScript enabled to view it..

Application form may be downloaded from here. 

T | 23793100

E | This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Please note that in all modular courses the amount of sessions and hours does not include the session for examination or practical assessment.  

In all instances ITS may decide to refrain from organising a particular course mentioned above in case the number of applicants is low or for any other reason it deems necessary.

 

 

ITS - Malta (Main Campus)  
Aviation Park, Aviation Avenue
Ħal Luqa LQA 9023  
Malta - EU 

ITS - Gozo
Triq l-Isqof Buttigieg,
Qala QLA 1042, 
Gozo

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