Prepare Advanced Western Egg and Dairy Products
Course Details
Time: 9am to 6pm
Venue: Marina Square, #01-226/227/228/229, 6 Raffles Boulevard, Singapore 039594
Duration: 27.5 hours (Including Assessment)
Course Fee: $700.00
Course Synopsis
This unit equips participants with the knowledge and application skills in making advanced western egg and dairy products.
Upon completion, participants will be able to apply newfound skills at the workplace which include:
1. Assemble tools and equipment for preparing advanced western egg and dairy products
2. Measure, prepare and check the quality of ingredients for preparing advanced western egg and dairy products
3. Prepare mousse and Soufflé
4. Prepare quiche fillings and custards mixture
5. Assemble and bake quiche
6. Prepare compound butter
7. Use compound butter in rolled chicken, as a garnish and spread for sandwich and canapes
8. Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety 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.
- At least 1 year of experience in F&B
- Eligibility: Minimum 16 years old (Course Fee Support is only applicable to trainees aged 21 years and above)
- 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 Workplace Literacy and Numeracy (WPLN) Level 3 or equivalent.
Those who do not meet educational, literacy and numeracy requirement will be counselled and reviewed on a case to case basis before the enrolment.
- Food & Beverage Executive
- Assistant Food & Beverage Executive
- Restaurant staff
- Banquet executive
- Kitchen Crew
- Kitchen Assistant
We use a number of experiential methods of learning in this module:
- Lecture
- Group discussion and Presentation
- Self-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
1.1 Assemble tools and equipment for advanced western egg and dairy products
1.2 Types and uses of tools and equipment used for preparing advanced western egg and dairy products
1.3 Comply with food handling legislative requirements to meet quality standards
1.4 Build rapport with customers
1.5 Build rapport with co-workers and/or supervisor to achieve organisational objectives
1.6 Demonstrate trust, respect and support towards co-worker and/or supervisor in daily activities to achieve organisational objectives
1.7 Demonstrate integrity and ethical behavior at the workplace
1.8 Demonstrate cultural, religious and gender sensitivity
2.1 Measure, prepare and check the quality of ingredients for advanced western egg and dairy products
2.2 Purpose, characteristics and indicators of quality of ingredients for preparing advanced western egg and dairy products
2.3 Methods of preparing Western egg and dairy products
2.4 Purpose and methods to prepare gelatine
2.5 Methods to season Western egg and dairy products
2.6 Quality standards for advanced Western egg and dairy product
2.7 Common faults in advanced Western egg and dairy products and how to prevent them
2.8 Suggest ways to maintain quality of products and/or ingredients
3.1 Prepare mousse and Soufflé
3.2 Impact of over-beating egg white or cream on mousse
3.3 Factors impacting structure of Soufflé
3.4 Proper folding techniques
3.5 Role of egg as thickeners
3.6 Share feedback on current process
4.1 Prepare quiche fillings and custards mixture
4.2 Variety of filling options for quiche
5.1 Assemble and bake quiche
5.2 Importance of pre-heating oven, tempering, quality filling, and proper filling preparation for quiche
5.3 Indicator of doneness
6.1 Prepare compound butter
6.2 Methods of preparing compound butter
7.1 Use compound butter in rolled chicken, as a garnish and spread for sandwich and canapes
7.2 Various use of compound butters
7.3 Engage in self-reflection to improve on quality of task assigned
7.4 Evaluate own strengths and weaknesses to improve skills and knowledge
7.5 Accept feedback from co-worker and/or supervisor in a considerate and constructive manner
8.1 Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements
8.2 Methods of presenting and storing finished products
Funding Incentives
Course Fee: $700.00
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.
