Successful candidates will be able to:
- Apply basic level of pastries preparation methods in preparing and baking of doughs
- Apply baking methods of preparing and applying icing, filling, topping, glazes, creams and fondant for pastries
- Identify the common faults and understand the precautionary measures to be taken in preparation of pastry product
Pre-requisites
Assumed Attitude
- Learners are keen to learn a new skillset and aspire to develop themselves in the area of the F&B services.
- Learners should be self-motivated with ability to receive, respond, value, organize and internalise learning.
Assumed Skills and Knowledge
- Learners should be able to read and write English at a proficiency level equivalent to ES WSQ level 3.
- Communicate information effectively and work in a team.
- Plan and organise resources and activities to complete work activities
Course Outline
- Fundamentals of basic level pastries
- Preparation methods for basic level pasties
- Methods of preparing and applying icing, filling, topping, glazes, creams and fondant for pastries
Certificate Obtained and Conferred by
Statement of Attainment (SOA) from SkillsFuture Singapore (SSG)
Categories
Subjects
More Information
- NTUC LearningHub
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