Prepare Advanced Cakes
Course Details
Time: 9am to 6pm
Venue: Marina Square, #01-226/227/228/229, 6 Raffles Boulevard, Singapore 039594
Duration: 24 hours (Including Assessment)
Course Fee: $580.00
Course Synopsis
This unit equips participants with the knowledge and application skills in making advanced cakes.
Upon completion, participants will be able to apply newfound skills at the workplace which include:
1. Assemble tools and equipment for Strawberry Shortcake and Chocolate Fudge Cake making
2. Measure, prepare and check the quality of ingredients for Strawberry Shortcake and Chocolate Fudge Cake making
3. Bake Sponge Cake as a basic cake
4. Prepare icings, fillings, glazes and fondant
5. Assemble cakes by cutting and applying filling and icing
6. Apply advanced piping skills to decorate the cakes
7. Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety (WSH) and Health requirements
- At least 16 years old.
- Mastered the basic skills and have relevant baking experience.
- Must be able to speak, read and write in English and demonstrate competency at Level 4 (Secondary level) for Employability Skills (ES) WSQ Workplace Literacy and Numeracy Workplace Literacy and Numeracy (WPLN) Level 4 or equivalent.
- Have a basic knowledge on the following:
- National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
- Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
- Hazard Analysis and Critical Control Points management system (HACCP)
- Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
- At least 1 year of experience in F&B or bakery shop
Those who do not meet educational, literacy and numeracy requirement will be counselled and reviewed on a case to case basis before the enrolment.
- Commis Pastry Cooks/Assistant Bakers
- Catering chefs
- Cold food preparers
- Food & Beverage crew and junior chef
- Home Economic Students
- New baking sales, marketer and technicians
We use a number of experiential methods of learning in this module:
- Lecture
- Group discussion
- Reflection
- Demonstration
- Drill and Practice
Participants are required to undertake assessments which may take the form of:
- Oral Questioning
- Practical Test
- Journal Writing
Participants who have successfully demonstrated competence in all the knowledge and skills requirements in this programme will be awarded with a Statement of Attainment (SOA) by SkillsFuture Singapore (SSG).
Course Outline
a. Assemble tools and equipment for advanced cake making
b. Types and uses of tools and equipment used for preparing advanced cake
c. Comply with food handling legislative requirements to meet quality standards
d. Build rapport with customers
e. Build rapport with co-workers and/or supervisor to achieve organisational objectives
f. Demonstrate trust, respect and support towards co-worker and/or supervisor in daily activities to achieve organisational objectives
g. Demonstrate integrity and ethical behavior at the workplace
h. Demonstrate cultural, religious and gender sensitivity
i. Identify available opportunities to learn from co-worker and/or supervisor
j. Understand the brand values and standards and apply the brand standards in day to day work
2.1 Measure, prepare and check the quality of ingredients for advanced cake making
2.2 Types, characteristics, functions and quality indicators of baking ingredients
2.3 Suggest ways to maintain quality of baking ingredients
3.1 Bake advanced cakes
3.2 Methods of mixing and baking advanced cakes
3.3 Common faults in baking advanced cakes that affects its quality and how to prevent them
3.4 Share feedback on current baking process
4.1 Prepare icings, fillings, glazes and fondant
4.2 Methods to prepare icings, fillings, glazes and fondant from scratch
5.1 Assemble cakes by cutting and applying filling and icing
5.2 Types and methods of assembling, finishing and decorating cakes
6.1 Apply advanced piping skills to decorate the cakes
6.2 Types and methods to prepare entremets
6.3 Advanced piping methods
6.4 Indicators of doneness
6.5 Quality characteristics of advanced cake products
6.6 Engage in self-reflection to improve on quality of task assigned
6.7 Evaluate own strengths and weaknesses to improve skills and knowledge
6.8 Accept feedback from co-worker and/or supervisor in a considerate and constructive manner
7.1 Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety (WSH) and Health requirements
7.2 Methods of presenting and storing finished products
7.3 Monitor own output to ensure consistency is maintained
Funding Incentives
Course Fee: $580.00
SKILLSFUTURE SINGAPORE (SSG) APPROVED COURSES
Singaporeans and Singapore PRs are eligible for 70% course fee funding for registration with effect from 28 October 2017.
This funding is applicable to both individual and company-sponsored participants.
Participants are required to achieve at least 75% attendance and/or sit and pass any prescribed examinations/assessments or submit any course/project work (if any) under the course requirement.
Singaporeans aged 40 years and above will enjoy up to a 90% subsidy of course fee.
Companies who wish to sponsor their employees may contact us at +65 6988 4949 or +65 8691 9988 to register.
Find out more about training grants in SkillsConnect here.
