Course Content
- Assemble and use the different types of baking tools and equipment for puff pastries
- Understand types, characteristics, functions of quality ingredients and prepare ingredients for puff pastries
- Recipes and methods of preparing different types of puff pastries
- How laminated dough works
- Varieties of fillings and their suitability to be baked with dough or added after baking
- Importance of resting puff pastry shapes before baking
- Fill and shape laminated dough for baking
- Purpose of docking
- Principles of baking puff pastries and indicators of doneness
- Methods of cooling and storing puff pastry products
- Quality characteristics of puff pastry products
- Common faults in baking puff pastry products that affects its quality and how to prevent them
Product Items
- Curry Puff Pastry
- Palmier
- Windmill
- Victoria
- Pithivier
- Pineapple and Peach Jalouise
- Tomato and Duo Cheese Tart
- Pain Au Chocolate
Length of Course Duration
3 days (9am to 6pm)
Breakdown of Course Components
| Description | Hours |
|---|---|
| Training | 21 |
| Assessment | 3 |
| TOTAL | 24 |
Mode of Assessment
- Practical
- Oral Questioning
Nett Course Fee (incl GST)
| No funding | Full Course Fee (without Funding) | $648.00 |
|---|---|---|
| Normal – 50% | Self-Sponsored: Singaporeans between 21 to 39 yrs old/ PR Company-Sponsored: Non-SMEs (Singaporeans less than 40 yrs old/ PR) |
$348.00 |
| Enhanced – 70% | Self-Sponsored: Singaporeans aged 40 yrs old and above Company-Sponsored: Non-SMEs (Singaporeans aged 40 yrs old and above) Company-Sponsored: SMEs (SG/ PR) |
$228.00 |
WSQ Funding Requirements
- Fulfill at least 75% attendance for the training
- Marked ‘Competent’ for the assessment to be eligible for funding.
SkillsFuture Credit
SkillsFuture Credit is applicable to offset the Nett Course Fee.
To Apply
Please complete this course application form and submit to us via Email at hq@bitc.edu.sg
Registration is on a first-come-first-serve basis.
Modes of Payment
- SkillsFuture Credit
- Cash
- NETS
- Cheque (payable to “Baking Industry Training College Pte Ltd”)
- Bank Transfer (pls email us after you have made the bank transfer so that we that we can match with our bank records):
- A/C Name: Baking Industry Training College Pte Ltd
- A/C No: 687-387514-001 (OCBC Bank)