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Culinary Courses – Prepare Advanced Western Egg and Dairy Products

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


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.
  • 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.


Who Should Attend

  • Food & Beverage Executive
  • Assistant Food & Beverage Executive
  • Restaurant staff
  • Banquet executive
  • Kitchen Crew
  • Kitchen Assistant

Methods of Learning

We use a number of experiential methods of learning in this module:
  • Lecture
  • Group discussion and Presentation
  • Self-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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