CDWCP: CAKE DECORATION WITH CHOCOLATE AND PRALINE
CAKE DECORATION WITH CHOCOLATE AND PRALINE
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 course is targeted at the public with basic baking knowledge and junior bakers who want to learn intermediate skills such as cake decorations. This programme will build their understanding on the theory on desserts and introduction to chocolates and pralines. Learners will learn the skills such as selecting of component for contemporary plated and buffet display desserts, preparation of chocolates and praline to applying advanced cake making methods in generating of visual display presentation. This programme is designed for a participant who has an interest to learn more about cake decorations with chocolates and pralines. The programme will also promote opportunities for the junior pastry chef / bakers to continue advancing their career in the Food Service industry.
Course Schedule
Next available schedule
Course Objectives
Successful candidates will be able to:
- Provide holistic overview of skillsets needed for a baker.
- Understand the differences of confiture and compound chocolate
- Know the types, characteristics and varieties of chocolates and fillings for chocolate artistry and methods to prepare them.
- Prepare, produce, set and finish chocolate decorations and pralines
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 4.
- Communicate information effectively and work in a team.
- Plan and organise resources and activities to complete work activities
- With basic understanding of baking equipment and ingredients
- With basic knowledge of pastries making and baking
Course Outline
- Select components for contemporary plated and buffet display desserts
- Preparation of Chocolates and Pralines
- Apply advanced cake making methods and generate visual display presentation
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
Price
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) |
Session (Hours) |
Venue | Available Seats |
Online Payment |
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