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Culinary Courses – Prepare Advanced Cakes

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


Prerequisites

  • 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.


Who Should Attend

  • 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

Methods of Learning

We use a number of experiential methods of learning in this module:
  • Lecture
  • Group discussion
  • Reflection
  • Demonstration
  • Drill and Practice


Assessments

Participants are required to undertake assessments which may take the form of:

  • Oral Questioning
  • Practical Test
  • Journal Writing


Completion

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).

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