This course prepares learners with the abilities to apply the knowledge and skills in preparing pasta dishes which are Fettuccine, Garganelli, Ravioli, Farfalle with a variety of sauces including Tomato Basil, All‘Arrabbiata, Cream Sauce, Garlic and Oil.
During this course, experienced trainers will impart the principles of pasta making including techniques such as selecting and proportioning raw ingredients, seasoning and flavouring of pasta dishes. Learners will also be trained on preparing pasta dough, how to derive the appropriate consistency in pasta sauces, control heat temperature when cooking pasta dishes and determine doneness.