Make Puff Pastries Products
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.
- Pithivier
- Jalouise
- Fruit Turnover
- Chicken curry puff
- Palmiers
Course Content
- List and describe the functionality of ingredients used in making the variety of puff pastries products
- Use the various cake making methods to produce pithivier, jalouose, fruit turnover, chicken curry puff, cheese tarts, palmiers
- Name the various mixing and processing work methods for making the variety of puff pastries products
- Discuss and calculate the cake recipes using Baker’s percentage
- Evaluate baked cake 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
Fee Structure (2023)
| Category | Duration | Full Course Fee | Cost (incl. GST) |
|---|---|---|---|
| Enhanced Funding for MCES 1 / SME ≥40 years old and Singaporean Citizen or Small Medium Enterprise |
24 Hours | $648.00 | $228.00 |
| Normal Funding / NON-SME 21-39 years old Singaporean/PR |
24 Hours | $648.00 | $348.00 |
*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 Yeast-raised 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.
- Croissants (various)
- Danish (Various)
- Custard claw, apple squares
Course Content
- List and describe the functionality of ingredients used in making the variety of yeast raised products
- Use the various cake making methods to produce croissants (various), Danish (various)
- Name the various mixing and processing work methods for making the variety of yeast raised products
- Discuss and calculate the cake recipes using Baker’s percentage
- Evaluate baked yeast raised 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
Fee Structure (2023)
| Category | Duration | Full Course Fee | Cost (incl. GST) |
|---|---|---|---|
| Enhanced Funding for MCES 1 / SME ≥40 years old and Singaporean Citizen or Small Medium Enterprise |
24 Hours | $648.00 | $228.00 |
| Normal Funding / NON-SME 21-39 years old Singaporean/PR |
24 Hours | $648.00 | $348.00 |
*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.
Course Features
- Lectures 0
- Quizzes 0
- Duration 60 hours
- Skill level All levels
- Language English
- Students 32
- Assessments Yes
