This unit looks at the role of desserts in the diet, the basic sauces, cremes and fillings needed for desserts and menu examples, the wide variety of desserts available, grouped according to their common features and the changes that need to made to desserts to align them for special diets.
Components in this Module
1 - Introduction
- Welcome
- Introduction
2 - Selecting Ingredients
- Selecting Ingredients
- Selecting Equipment
- Ovens Used for Baking
- Bakery Utensils
- Preparing Equipment
- Checkpoint 1
3 - Portioning and Preparing Ingredients
- Portioning and Preparing Ingredients
- Reusable By-Products
4 - Preparing Desserts
- Cookery Methods Used For Desserts
5 - Basic Dessert Preparations
- Basic Dessert Preparations
- Sauces
- Miscellaneous Sauces
- Checkpoint 2
- Creams
- Fillings
- Thickening and Setting Agents
- Nougatine and Praline
- Checkpoint 3
6 - Types of Desserts
- Types of Desserts
- Pastry-Based Desserts
- Choux Pastry Goods
- Choux Paste Production Methods
- Choux Paste
- Choux Pastry Products
- Croquembouche
- Short Pastry Goods
- Making Sweet Short Paste
- Short Pastry Menu Examples
- Yeast Pastry Goods
- Yeast Pastry Menu Examples
- Checkpoint 4
- Strudel Pastry Goods
- Strudel Dough
- Strudel Pastry Menu Examples
- Puff Pastry Goods
- Making Puff Paste (English Method)
- Puff Pastry Menu Examples
- Petits Fours
- Cakes and Tortes
- Making a Sponge
- Cakes and Tortes Menu Examples
- Batter and Egg-based Desserts
- Making a Batter
- Batter and Egg-based Dessert Examples
- Custards and Cream Desserts
- Making a Bavarois
- Custards and Cream Dessert Examples
- Fruit-Based Desserts
- Jams and marmalade
- Fruit-Based Dessert Examples
- Checkpoint 5
- Frozen Desserts
- Ice Creams and Fruit-Based Ice Mixtures
- Ice Cream
- Basic Ice Cream Recipes
- Making Anglaise
- Fruit Ice Cream and Fruit-Based Ice
- Raspberry Sorbet
- Parfaits
- Ice Souffle Grand Marnier Recipe
- Parfaits
- Making Parfait
- Bombes
- Making Bombe Alaska
- Frozen Dessert Examples
- Checkpoint 6
- Rice
- Puddings
- Cereal-based desserts
- Rice
- Chocolate-Based Desserts
- Working with Chocolate
- Making Moulded Chocolates
- Tempering
- Tempering Chocolate
- Ganache
- How to make Ganache
- Chocolate Menu Examples
- Checkpoint 7
- Types of Desserts Challenge
7 - Accommodating Special Diets
- Accommodating Special Diets
- Lifestyle Diets
- Adjusting Recipes
- Vanilla Bavarois modifications
- Lifestyle Diets Challenge
- Health-Related Diets
- Customers with health issues
- Religion-Based and Cultural Diets
- Islam
- Judaism
- Hinduism
- Buddhism
- Christianity
- Nutrition in Desserts
8 - Food Quality Adjustments
- Food Quality Adjustments
- Taste Adjustments
- Texture Adjustments
- Temperature Adjustments
- Wrong Plates!
- Common Faults and Remedies
9 - Decorating and Portioning Desserts
- Decorating and Portioning Desserts
- Presenting Food
- Portion size
- Checkpoint 8
- Industry Presentation Standards
- Guidelines for Food Presentation
- Presentation Aspects and Tricks of the Trade
- Centrepieces
- What are the key aspects of good food presentation?
- Rule of Thirds
- What is doable?
- Sugar
- Spinning Sugar
- Fruit
- Strawberry Garnishes
- Fruit Decorations
- Pastry decorations
- Pastry Decorations Examples
- Meringue decorations
- Chocolate decorations
- Chocolate Garnishes
- Chocolate Garnish Challenge
- Nuts
- Nut Decorations
10 - Storage of Desserts
- Storage of Desserts
- Hygiene
- Checkpoint 9
- Congratulations!
Pre-requisite?
No previous knowledge or experience is required.
How long?
The online courses are made up of a number of learning modules. Each module has an estimated time to complete them (click on the ‘i’ next to the module to get the time).
The time to complete a module can vary based on your existing knowledge of the material.
No need to finish the course in one session. You can log in and out as many times as you like, until the course end date. The course end date is shown when entering the training. The system remembers what you have completed and you can continue on from where you left off.
How does it work?
Once we receive confirmation of your payment (which could take up to 24 hours), you will receive an email with your login details. Go to the login page which will be emailed to you. Enter your details then click on the name of the course when you are ready to start.
How do I pay?
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Who should do this course?
These courses are for anyone who wants to learn more or wants to extend their resume by becoming more knowledgable in their company.
How will I be assessed?
Each module is broken into sections with checkpoints, interactive challenges and quiz questions throughout. You are required to go through each section and answer every question correctly to be deemed competent. If you answer any questions incorrectly, you will be given feedback on which question you answered incorrectly. You can then correct your response and continue.
Will I receive a certificate?
These are non accredited corporate-based short courses and if successful you will receive a Certificate of Completion.
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Step 5 – Complete the online course.
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