The preparation and production of pastries are the basic skills required by all bakers, pastry chefs and chefs. Understanding the principles of production and key steps in the preparation will ensure that you can produce successful products and avoid costly mistakes. Once the principles are mastered correctly you can then endeavour to develop new recipes and refine the product for your enterprise.

$95.00 Price

280 mins Estimated Time

Components in this Module

1 - Equipment and Ingredients

  • Equipment
  • Ovens Used for Baking
  • Bakery Utensils
  • Preparing Equipment
  • Equipment Safety Concerns
  • Ingredients
  • Key Cake Ingredients
  • Preconditioning Ingredients
  • Checkpoint 1
  • Nutrition in Pastries, Cakes and Yeast Goods

2 - Ratios and Recipes

  • Ratios and Recipes
  • Recipe Example
  • Functions of Ingredients
  • Application and Calculation of Recipe Balance
  • Checkpoint 2
  • Product Knowledge and Techniques

3 - Short Paste

  • Short Paste
  • Short Paste Production Methods
  • Rub-in Method
  • Rub-in Method Video
  • Creaming Method
  • Creaming Method Video
  • Hot Water Method
  • Short Paste Ratios
  • Short Paste Ratios Videos
  • Sweet Paste - Pate Sucree
  • Lining Paste - Pate a Foncer
  • Sablee Paste - Pate Sablee
  • Savoury Short Paste - Pate Brisee
  • Baking Short Paste Products
  • Blind Baking
  • Flans and Tarts Production Methods
  • Checkpoint 3
  • Custard Tarts
  • Lemon Meringue Pie
  • Presentation
  • Short Paste Faults
  • Short Dough Items
  • Short Dough Challenge
  • Short Pastry Storage
  • Checkpoint 4

4 - Biscuits

  • Biscuits
  • Biscuit Production Methods
  • Biscuit Menu Examples
  • Biscuit Examples
  • Biscuits Ratios
  • Biscuit Challenge

5 - Slices

  • Slices
  • Slice Production Methods
  • Portioning and Storing Slices

6 - Pies and Pasties

  • Pies and Pasties
  • Pie/Pastie Production Methods
  • Pie/Pastie Recipe Examples
  • Food Safety Regulations
  • Quality Assessment and Storage
  • Pie and Pastie Types
  • Checkpoint 5

7 - Choux Paste

  • Choux Paste
  • Choux Paste Method
  • Choux Paste Production Methods
  • Choux Paste Production Tips
  • Choux Paste Production Video
  • Baking Choux Paste
  • Choux Paste Faults
  • Choux Pastry Products
  • Choux Paste Challenge

8 - Filo paste and strudel

  • Filo Paste and Strudel
  • Filo Production Methods
  • Filo Pastry Items
  • Strudel Production Methods
  • Strudel Pastry Goods
  • Apple Strudel
  • Storage
  • Checkpoint 6

9 - Puff Paste

  • Puff Paste
  • Puff Paste Ratios
  • Why Does Puff Paste Rise?
  • Puff Paste Layers
  • Lamination
  • Lamination Video
  • Baking Puff Paste
  • Puff Paste Production Methods
  • Puff Paste - French Method
  • English Method
  • Puff Paste - English Method
  • Scotch Method
  • Puff Paste - Scotch Method
  • Inverted/German Method
  • Puff Paste - Inverse/German Method
  • Quickest Puff Paste
  • Puff Paste Challenge
  • Puff Paste Faults
  • Puff Paste Faults Challenge
  • Puff Pastry Goods
  • Puff Pastry Examples
  • Puff Paste Products Challenge
  • Checkpoint 7

10 - Danish Pastries and Croissants

  • Danish Pastries and Croissants
  • Danish Paste Production Methods
  • Preparing Danish Shapes
  • Danish Shapes
  • Danish Shapes Challenge
  • Croissant Production Methods
  • Making Croissants
  • Croissant Production
  • Proving and Baking
  • Croissant and Danish Faults
  • Storage
  • Checkpoint 8

11 - Meringues

  • Meringues
  • Meringue Production Methods
  • Meringue Production
  • Meringue Goods
  • Meringue Storage
  • Checkpoint 9

12 - Toppings, Fillings and Decorations

  • Toppings, Fillings and Decorations
  • Cream
  • Custards
  • Anglaise Sauce
  • Fruit Products
  • Chocolate
  • Chocolate Decorations
  • Nut Products
  • Sugar
  • Fondant
  • Royal Icing
  • Piping Techniques
  • Savoury Fillings and Toppings
  • Serviceware
  • Checkpoint 10

13 - Food Safety Practices

  • Food Safety Practices for Handling Pastries and Pastry Products
  • Food Safety Practices for Storing Pastries and Pastry Products
  • Consider the Shelf Life
  • Display Cabinets
  • Waste Minimisation for Pastry Products
  • Checkpoint 11
  • Congratulations!


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?

Pay with mastercard or visa through our secure PayPal internet payment facility. You can also select to ‘Generate an Invoice’ or ‘Make An Enquiry’ and we will get back to you with a group pricing as a quote or submission for you to respond to.

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.

Steps to proceed with enrolling in a Course

Step 1 – Select a Course(s) by adding it to the Shopping Cart.
Step 2 – Pay for the course (using Paypal).
Step 3 – Once we have received the payment we will send you an email confirming your order.
Step 4 – This email will have instructions for connecting to the course, your login ID and password.
Step 5 – Complete the online course.
Step 6 – Once the course has been successfully completed, you will have access to your certificate.

If you have any problems or questions just call us on (02) 9635 0477 or email

No courses or modules in the cart.