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pastries and desserts

(Classroom & Practical)

TGS-2022017505
Pastries and Desserts (Sub-Cover)

COURSE DETAILS

TSC: FSS-FBS-3017-1.1

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Course Duration: 30 hours

Up to 70% SkillsFuture Funding

Eligible for PSEA

The Pastries and Desserts module will equip learners with the basic techniques and methods of producing different varieties of pastries and desserts. Upon completion, learners will be able to produce product such as Pie, Pastries, Custard, Soues, Cake and Cookies.

The learning objectives of this training programme is to train learners to direct the baking of intermediate level pastry products.

  1. Learners will be able to prepare intermediate-level pie doughs, baked custard, mousse and souffle and cook different types of pie doughs using the principles of baking pastries.
  2. Learners will be able to laminate and process puff pastry dough for baking, as well as prepare foam-type cakes and frozen desserts.
  3. Learners will be able to prepare filling for doughs and frozen cakes and apply finishing touches to finished pastries for presentation.

Applicants who are working in Pastries and Desserts or getting ready to join the Food Service Industry

Mode of Delivery
  • Classroom
  • Practical
  • Assessment
Duration
  • Classroom: 8 hours
  • Practical: 18 hours
  • Assessment: 4 hours
  • Total Hours: 30 hours
Knowledge and Skills
  • Minimum 2 GCE ‘O’ Level (Grade 1-8) in any two subjects or
  • Minimum 3 GCE ‘N’ Level (Grade A-N or Grade 1-5) in English Language and two other subjects or
  • Minimum Workplace Literary (WPL) Level 5 in Speaking and Listening and Level 4 in Reading, Writing and Numeracy.
Attitude
  • Positive Learning Attitude
  • Enthusiastic Learner
Experience
  • Minimum of 1 year of working experience
  • Basic pastry baking experience

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SUPPORT AVAILABLE:

Our location

120 Oxley Rise, S(238709)

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