Course Reference Number: TGS-2018501663
Using the correct baking techniques, mixing methods and piping skills are integral to produce qaulity pastries and baked products. This unit will equip learners with the knowledge and appliction skills to demonstrate baking techniques, mixing methods and piping skills for preparation of pastries and baked products.
Mini lectures with presentations to explain concepts and theories
Practical activities including demonstrations, hands-on practice and observation
Mutual sharing, discussion and feedback.
On completion of this unit, learners shall be able to apply the following at the workplace:
Assemble baking tools, equipment and ingredients
Prepare baking equipment
Prepare baking ingredients
Apply mixing methods in the baking and pastry making process
Apply piping methods in the baking and pastry process
Reinstate work station in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements
No formal qualification - Participants should have the ability to converse, read & write in English.
( If you don't meet the compulsory must, you might be sent back to change attire)
Compulsory Must Do's
Pastry cooks, bakers as well as those who would like to learn to bake professionally
Practical and Assessment
Full course fee before SSG funding
$853.20 (Incl. of 8% GST) valid until 31 Dec 2023 $861.10 (Incl. of 9% GST) valid from 1 Jan 2024
Regular Classes - 10% Promotional Discount
Evening and Weekend Classes - 15% Promotional Discount
A Registration Fee of $10.80 (Incl. of 8% GST) valid until 31 Dec 2023 will be collected upon course registration, and It is non-refundable.
* In the event of any class cancellation by Eduquest, the Registration fee will be refunded
Admin Fee for Absent and Reschedule: $32.40
Admin Fee for Make-up Session for Partial Absent, Appeal & Re-assessment: $54.00
Miscellaneous Fees refer to any non-compulsory fees which the trainees pay only when applicable. Such fees are normally collected by Eduquest when the need arises.
Fees indicated are per pax and not per proforma invoice or invoice.
4.5 Day(s) (36 Hrs)
Nett Fee after SSG’s Course Fee Funding
Funding Validity Period: 01 Jan 2019 to 13 Jun 2024
|Type||Category of Individuals|
|Singapore Citizens, Singapore Permanent Residents and Long Term Visit Pass Plus (LTVP+) holders||Employer-sponsored and self-sponsored Singapore Citizens aged 40 years old and above||SME-sponsored local employees (i.e Singapore Citizens and Singapore Permanent Residents)|
|SkillsFuture Funding (Baseline)||SkillsFuture Mid- Career Enhanced Subsidy||SkillsFuture Enhanced Training Support for SMEs|
|Up to 50% of Course Fees||Up to 70% of Course Fees||Up to 70% of Course Fees|
|Nett Fee Payable (Before GST)||$395.00||$237.00||$237.00|
|GST (8% x $790.00) valid until 31 Dec 2023||$63.20||$63.20||$63.20|
|GST (9% x $790.00) valid from 1 Jan 2024||$71.10||$71.10||$71.10|
|Final Amount Payable (Incl. of 8% GST) valid until 31 Dec 2023||$458.20||$300.20||$300.20|
|Final Amount Payable (Incl. of 9% GST) valid from 1 Jan 2024||$466.10||$308.10||$308.10|
(For Local Employers) More about SFEC https://www.skillsfuture.gov.sg/sfec
* Self-sponsored individuals must be at least 21 years old.
#Absentee payroll support in addition to course fee funding available for employer-sponsored candidates.
*Terms and conditions applies to all types of SSG fundings.More details at www.tpgateway.gov.sg
*Learners will be awarded a WSQ Statement of Attainment (SOA) for Pastry Preparation 1 upon successful completion of the WSQ Demonstrate Baking Techniques, Mixing Methods and Piping Skills