Course Reference Number: CRS-Q-0032833-FSS
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
Pastry cooks, bakers as well as those who would like to learn to bake professionally
Practical / Practicum
36 hours (4.5 days)
Full Course fee before SSG funding (inclusive of GST) $845.30
(after SSG funding* and inclusive of GST)
Funding Validity Period: 01 Jan 2019 to 13 Jun 2020
Upon successful course completion,self-sponsored singaporeans eligible for WTS scheme may apply for SSG TRAINING ALLOWANCE of $4.5 per hour & TRAINING COMMITMENT AWARD*
#Absentee payroll support in addition to course fee funding available for company sponsored candidates.
*Terms and conditions applies to all types of SSG fundings. More details at www.wsg.gov.sg