MCHPAS: MAKE CHOUX PASTRIES
MAKE CHOUX PASTRIES
Course Duration
Mode of Assessment
- Practical Exam
- Written Exam
Who Should Attend
- Baking lovers and general public who might be keen on joining the F&B industry.
- A retiree who wishes to develop skillset in bakery in anticipation of a job transition.
- An entrepreneur who wishes to attain the technical skills required to start a bakery business.
Course Overview
This programme targeted for the public to learn how to make traditional western pastry products. The programme will build their knowledge and techniques about the basic level pastry products. Learners will learn essential skills such as the recipes and methods of preparing for basic level pastry products to preparation of fillings, toppings, glazes, and fondant. It is designed for a participant who has the interest to upskill and learn more about choux and related pastries making.
Choux pastries covered:
- Eclairs
- Gourgeres
- Paris Crest
- Churros
- Cream Puff
Course Schedule
Next available schedule
Course Objectives
Successful candidates will be able to:
- Apply basic level of pastries preparation methods in preparing and baking of doughs
- Apply baking methods of preparing and applying icing, filling, topping, glazes, creams and fondant for pastries
- Identify the common faults and understand the precautionary measures to be taken in preparation of pastry product
Pre-requisites
Assumed Attitude
- Learners are keen to learn a new skillset and aspire to develop themselves in the area of the F&B services.
- Learners should be self-motivated with ability to receive, respond, value, organize and internalise learning.
Assumed Skills and Knowledge
- Learners should be able to read and write English at a proficiency level equivalent to ES WSQ level 3.
- Communicate information effectively and work in a team.
- Plan and organise resources and activities to complete work activities
Course Outline
- Fundamentals of basic level pastries
- Preparation methods for basic level pasties
- Methods of preparing and applying icing, filling, topping, glazes, creams and fondant for pastries
Certificate Obtained and Conferred by
- Statement of Attainment (SOA) from SkillsFuture Singapore (SSG)
- Certificate of completion from NTUC LearningHub
Upon meeting at least 75% attendance and passing the assessment(s), participants will receive a Certificate of Completion from NTUC LearningHub.
Additional Details
Medium of Instruction & Trainer
Instructor-Led Class
Trainer: Trainee Ratio is 1: 12
Course Fees:
Course Fee and Government Subsidies |
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Individual Sponsored |
Company Sponsored |
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Non-SME |
SME |
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Before GST |
After GST |
Before GST |
After GST |
Before GST |
After GST |
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Full Course Fee |
$850.00 |
$926.50 |
$850.00 |
$926.50 |
$850.00 |
$926.50 |
For Singapore Citizens aged 39 years and below |
$425.00 |
$501.50 |
$425.00 |
$501.50 |
$255.00 |
$331.50 |
For Singapore Citizens aged 40 years and above |
$255.00 |
$331.50 |
$255.00 |
$331.50 |
$255.00 |
$331.50 |
Funding Eligibility Criteria:
Individual Sponsored Trainee |
Company Sponsored Trainee |
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Remarks:
Individual Sponsored Trainee |
Company Sponsored Trainee |
SkillsFuture Credit:
UTAP:
PSEA:
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Absentee Payroll (AP) Funding:
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Terms & Conditions apply. NTUC LearningHub reserve the right to make changes or improvements to any of the products described in this document without prior notice.
Prices are subject to other LHUB miscellaneous fees.
Batch ID | Course Period | Course Title | Funding Available |
Duration (Hours) |
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Online Payment |
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