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Šiaulių technologijų mokymo centras

Making confectionery from yeastless dough

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Learning begins:

2025-01-14

Registration

135 (ac. h.)

Price from:

500 €

About course

Information provided by the training provider

Abstract

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Persons who have completed the non-formal adult education program "Making confectionery from yeastless dough" will be able to select and prepare raw materials for the production of various types of yeastless doughs, will know the range of products, cooking technology, and will be able to make confectionery products.

Important information

Way of learning

Contact

Place

Kuršėnai, Šiaulių raj. sav.

Language

Lithuanian

Aukštos pridėtinės vertės programa

Minimum requirements for the participant

Education

Pagrindinis išsilavinimas

Acquired and improved competencies

Ordinary:

Personal, social and learning to learn competence

Professional competencies:

Be able to make biscuit dough products.

Be able to trim and decorate baked fatty biscuit dough products

Be able to make products with crumbly dough.

Know the types of yeastless dough and methods of preparation.

Be able to prepare and tidy up the workplace.

Be able to bake and trim chopped dough products.

To know the modes of baking technologies and production methods of gingerbread dough products.

Be able to mix and knead a yeastless dough.

Be able to make protein, protein nut, almond dough products.

Be able to make and trim sheet dough products.

Content of the learning program

Topic name	Brief description of the topic
Topic name Manufacture of gingerbread dough products	Brief description of the topic Technological modes of baking products The decoration of products using semi-finished products and decoration elements for decorating confectionery products.
Topic name Manufacture of biscuit dough products	Brief description of the topic Technological modes for baking products. Decoration of products using semi-finished products and decoration elements for the decoration of confectionery products.
Topic name Types of yeastless dough and methods of preparation	Brief description of the topic Know the types of yeastless dough and the methods of preparation
Topic name Manufacture of chopped dough products	Brief description of the topic Technological modes for baking products The decoration of products using semi-finished products and decoration elements for the decoration of confectionery products
Topic name Manufacture of puff pastry products	Brief description of the topic Technological modes for baking products. Decoration of products using semi-finished products and decoration elements for the decoration of confectionery products
Topic name Manufacture of protein, protein nut, almond dough products	Brief description of the topic Technological modes for baking products The decoration of products using semi-finished products and decoration elements for the decoration of confectionery products
Topic name The technology of preparing yeastless dough	Brief description of the topic Knowledge of yeastless dough preparation technologies
Topic name Sanitary and hygienic requirements	Brief description of the topic Sanitary and hygienic requirements for the workplace of the manufacturer of confectionery from yeastless dough
Topic name Manufacture of puff pastry products	Brief description of the topic Technological modes of baking products The decoration of products using semi-finished products and decoration elements for decorating confectionery products.
Topic name Baking puff pastry products	Brief description of the topic Technological modes for baking products. Decoration of products using semi-finished products and decoration elements for the decoration of confectionery products
Topic name Manufacture of fatty biscuit dough products	Brief description of the topic Technological modes for baking products. Decoration of products using semi-finished products and decoration elements for the decoration of confectionery products

Duration of the learning programme

Duration of the learning programme: 135 (ac. h.)

Duration of practical contact work: 95 (ac. h.)

Duration of theoretical contact work: 40 (ac. h.)

Duration of self-employment: 0 (ac. h.)

Assessment

System / scale of assessment of acquired competencies: Įskaityta.

Important information

Way of learning

Contact

Place

Kuršėnai, Šiaulių raj. sav.

Language

Lithuanian

Aukštos pridėtinės vertės programa

Minimum requirements for the participant

Education

Pagrindinis išsilavinimas

Timetables

KGG25/1

Vacancies: 10

Training period:

2025-01-14 - 2025-03-18

Way	Place	Group size	Language	Lecturers	Price	Registration
Way Contact	Address Kuršėnai, Šiaulių raj. sav.	Group size 6-10	Language Lithuanian	Lecturers Inga Rėvutienė	Price 500 €	Registration 2024-07-05 - 2025-01-09