Have a basic understanding of the organization’s structure, standard operating procedures and guidelines on F&B and Food hygiene Be able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification (ES WSQ) Workplace Literacy (WPL) Level 3 One year working experience preferred at the restaurant, Pastry shop, Mini-bar or food shop etc. Basic knowledge on the pastry, cake or cookie etc. Basic knowledge of baking and food decorating

We use a number of experiential methods of learning in this module: Mini lectures Group Discussions Reflections Demonstration Drill and Practice

Participants are required to undertake assessments which may take the form of: Multiple Choice Question Practical Performance

Pastry Preparation (L4) Piping and Complexity Pastry

PASTRY PREPARATION (L.4) PIPING AND COMPLEXITY PASTRY

TGS-2022011392

COURSE SYPNOSIS

Learn the different recipes and methods of preparing advanced-level pastry products. The details and complexity of techniques involved in the baking process.

Participants will be learn:

Types, characteristics, and varieties of chocolates and fillings for chocolate artistry and methods to prepare them
Prepare the tempered chocolate to pattern for moulded and piping chocolate
Importance of selecting complementary flavour combinations for contemporary plated and buffet displayed desserts
Plate components to design show plates that demonstrate a variety of colours and textures, proper portion sizes, complementary flavours and visual balance

Course Information

Time:

9am to 6pm

Venue:

Marina Square, #03-130
6 Raffles Boulevard,
Singapore 039594

Duration:

4 Days (28 Hours)
(Including Assessment)

Course Fee(s):

$654.00 (GST Included)
Singaporeans 40 above – $234.00
Singaporeans 40 below or PR – $354.00

Course Details

Requirements

Have a basic understanding of the organization’s structure, standard operating procedures and guidelines on F&B and Food hygiene
Be able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification (ES WSQ) Workplace Literacy (WPL) Level 3
One year working experience preferred at the restaurant, Pastry shop, Mini-bar or food shop etc.
Basic knowledge on the pastry, cake or cookie etc.
Basic knowledge of baking and food decorating

Methods of Learning

We use a number of experiential methods of learning in this module:

- Mini lectures
- Group Discussions
- Reflections
- Demonstration
- Drill and Practice

Assessment

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

Multiple Choice Question
Practical Performance