Pastry Courses

Make Cookies

 

Course Information

• Duration: 3 days (26.5 hours)
• Mode of Training: Classroom learning

 

Course Description

This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry.

On completion of this competency unit, the Learner will have the knowledge, skills and attributes (values) acquired and be able to apply them at various workplaces.

• Double Chocolate Lava
• Almond Biscotti
• Sea Salt Orange Macarons
• Classic Viennese Matcha with white chocolate

 

Course Content

• Knowledge on the type of baking ingredients suitable for cookies
• Functionality of ingredients used
• Method and techniques used to produce Cornflake Cookies, Almond Crescents, Checkerboard Cookies and Viennese Cookies
• Discuss and calculate the recipes using Baker’s Percentage and proportion
• Complete the baking to the required standard taking into consideration the colour of crumb grain and uniform cell structure
• Evaluate baked cookies by comparing and assessing the product outcome as part of the learning activities

 

*Training grant restriction is @ $50 per hour for MCES and @15 per hour for Normal Funding;
*Mid-Career Enhancement Subsidy (MCES): for Singaporeans age 40 and above

 

Make Tarts and Short-crust Pastries

 

Course Information

• Duration: 4 days (35 hours)
• Mode of Training: Classroom learning

 

Course Description

This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry.

On completion of this competency unit, the Learner will have the knowledge, skills and attributes (values) acquired and be able to apply them at various workplaces.

• Short Bread
• Apple / Fruits Tarts
• Egg Tarts
• Apple Crumble
• Lemon Tarts

 

Course Content

• List and describe the functionality of ingredients used in making Short-Crust Pastry Making
• Use the various Short-Crust Pastry Making methods to produce Traditional Scottish Short bread, Apple Pie and Apple Streusel, Egg Tarts, Fruit Tarts, Apple Flan with frangipane filling, Chocolate mousse and classic favourite Lemon Meringue Pie
• Discuss and calculate the cake recipes using Baker’s Percentage and ratio and proportion
• Evaluate baked Short-Crust Pastry products by comparing and assessing the product outcome
• Complete the baking to the required standard taking into consideration the crust, crumb colour and visual eye appeal.

 

*Training grant restriction is @ $50 per hour for MCES and @15 per hour for Normal Funding;
*Mid-Career Enhancement Subsidy (MCES): for Singaporeans age 40 and above

 

Make Choux Pastries

 

Course Information

• Duration: 3 days (24 hours)
• Mode of Training: Classroom learning

 

Course Description

This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry.

On completion of this competency unit, the Learner will have the knowledge, skills and attributes (values) acquired and be able to apply them at various workplaces.

• Craqueline (various)
• Gourment Eclair
• Paris Brest
• Religieuse
• Mini Croquembouche

 

Course Content

• List and describe the functionality of ingredients used in making the variety of choux pastries products
• Use the various cake making methods to produce various choux pastries
• Name the various mixing and processing work methods for making the variety of choux pastries type products
• Discuss and calculate the choux pastries recipes using Baker’s percentage
• Evaluate baked choux pastries products by comparing and assessing the product outcome
• Complete the baking to the required standard taking into consideration the crust, crumb color and visual eye appeal

 

*Training grant restriction is @ $50 per hour for MCES and @15 per hour for Normal Funding;
*Mid-Career Enhancement Subsidy (MCES): for Singaporeans age 40 and above

 

Terms & Conditions

• ¹ SkillsFuture Mid-Career Enhanced Subsidy (MCES), refer to skillsfuture.gov.sg/Credit for more details.

 

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