Introduction

COURSE OVERVIEW

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 skills, knowledge competencies and attributes (values) acquired and be able to apply them at various workplaces.

ASSESSMENT

At the end of the module, Learners are required to complete a total of 3 hrs of summative assessment, comprising Practical Performance and Oral Quetioning.


ATTENDANCE

Candidate must achieve at least 75% attendance in order to sit for the assessment

What qualification will be granted?

Candidate who is competent will be awarded a Statement of Attainment (SOA) issued by Singapore Workforce Development Agency for the WSQ Competency Unit "Prepare Basic Cake"

All certificates will have to be self-collected


MODES OF INSTRUCTION

Emphasis on hands-on training to equip Adult Learner with competent relevant skills to apply at the workplace

Curriculum Overview

Programme Structure

COURSE CONTENT

List and describe the functionality of ingredients used in making the variety of cake products

Use the various cake making methods to produce batter cake, chiffon cake, baked cheese cake and sponge cake

Name the various mixing and processing work methods for making the variety of cake type 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 colour and visual eye appeal


 

Entry Requirements

ENTRY REQUIREMENTS ELIGIBILITY:

• Minimum 16 years old
• Primary PSLE
• Must be able to speak, read and write in English and demonstrate competency at Level 4   (Lower Secondary) for Employability Skills (ES) WSQ Workplace Literacy and Numeracy

ASSESSMENT

At the end of the module, Learners are required to complete a total of 3 hrs of summative assessment, comprising Practical Performance and Oral Quetioning.

ATTENDANCE

Candidate must achieve at least 75% attendance in order to sit for the assessment

Duration & Intake

Programme Duration

COURSE DURATION

Delivery Mode

Full-Time: 8 hours per day x 4 days

Part-Time: 4 hours per day x 8 days

Who will benefit and should attend

Passion for Cake making, Trainee Baker, Pastry Chefs, Food and Beverage Restaurateurs, Supermarket Operations, Entrepreneurs and Baking Enthusiast

Possesses creative, artistic flair and mentorship

Fees & Funding

Course Fees

Prepare Basic Cake : S$642.00*

*(fees include tuition fee, training materials, examination fee and registration fee)

All cost are inclusive of the prevailing Goods & Services Tax (GST)

Fundings (Singaporean/SPR)

Skills Development Fund (SDF)

Workfare Training Support (WTS)

Subject to eligibility criteria please go to http://www.skillsconnect.gov.sg for more details

METHOD OF PAYMENT

All fees to be paid in Singapore Dollars. Payment can be made by Cash, NETS, Credit Cards, Internet Baking, Bank Draft, Telegraphic Transfer or Cashier Order. All cheque payments should be crossed "A/C Payee Only" and made payable to Baking Industry Training College Pte Ltd.  Please write the learner's name and class code behind the