Introduction

ATTENDANCE

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

What qualification will be granted?

Candidate who are competent will be awarded a Statement of Attainment (SOA) issued by Singapore Workforce Development Agency for WSQ Competency Unit "Prepare Short-Crust pastry".

ASSESSMENT

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

Who will benefit and should attend?

Passion for Pastry making, Trainee Baker, Pastry Chefs, Food and Beverage Restaurateurs, Supermarkets Operations, Entrepreneurs and baking enthusiast.

Possesses creative, artistic flair and mentorship.
 

Curriculum Overview

Programme Structure

COURSE OBJECTIVES

This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry.
On completion of this Competency Unit, the Adult Learner/Student will have the skills, knowledge competencies and attributes (values) acquired and be able to apply them at various workplaces.

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.

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

Duration & Intake

Programme Duration

MODES OF INSTRUCTION

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

COURSE DURATION

Delivery mode

• Full-Time: 8 hours per day x 4 days
• Part-Time: 4 hours per day x 8 days

Fees & Funding

Course Fees

Prepare Short-Crust Pastry : S$588.50*

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

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

Method of Payment

All fees to be paid in Singapore Dollars.  Payment can be made by cash, cheque, NETS or Credit Card.  All cheques 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 cheque.  In addition, Learner is liable for the bank charges incurred, if any.