Ang Ku Kueh

Course Content

  • Use safely different types of kitchen utensils and appliances in the preparation
  • Identify the characteristics and uses of quality ingredients
  • Use appropriate work methods for different types of Basic Chinese Desserts
  • Demonstrate various cooking techniques
  • Prepare various types of Basic Chinese Desserts
  • Identify common faults and demonstrate how these faults can be avoided
  • Present and store finished Basic Chinese Desserts
  • Developing personal traits for the workplace

Product Items

  • Golden Pear with Wolfberry Osmanthus Jelly
  • Ang Ku Kueh
  • Steamed Egg and Milk Pudding
  • Rose Syrup and Lychee Agar Agar
  • Mango Sago Pomelo Cream
  • Beancurd

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) $642.00
Normal – 50% Self-Sponsored: Singaporeans between 21 to 39 yrs old/ PR
Company-Sponsored: Non-SMEs (Singaporeans less than 40 yrs old/ PR)
$342.00
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)
$222.00

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)