Course Content

  • Understand and assemble baking tools and equipment for sweet savoury fillings, sauces and creams
  • Understand types, characteristics and indicators of quality of cooking/baking ingredients of vanilla sauce, cream, syrup and fruit coulis, fruit filling and savoury filling, measure and prepare them.
  • Prepare sweet and savoury fillings, sauces and creams which may include tempering egg mixture, cook sugar, matching fruits and using thickener and cooling products quickly
  • Bake products that use sweet and savoury fillings, sauces and creams
  • Check consistency of finished products and other doneness assessment
  • Cool sweet savoury fillings, sauces and creams
  • Methods of presenting and storing finished products
  • Quality characteristics of sweet savoury fillings, sauces and creams
  • Common faults in making sweet savoury fillings, sauces and creams and how to prevent them

Product Items

  • Choux Pastry (Custard Cream)
  • Puff Pastry (Assorted Fillings)
  • Mushroom Quiche
  • Bread & Butter Pudding (Vanilla Sauce)

Length of Course Duration

3 days (9am to 7pm for Lesson 1 & 2, 9am to 6.30pm for Lesson 3)

Breakdown of Course Components

Description Hours
Training 24
Assessment 2.5
TOTAL 26.5

Mode of Assessment

  • Practical
  • Oral Questioning

Nett Course Fee (incl GST)

No funding Full Course Fee (without Funding) $556.40
Normal – 80% at max $17/hr Self-Sponsored: Singaporeans between 21 to 39 yrs old/ PR
Company-Sponsored: Non-SMEs (Singaporeans less than 40 yrs old/ PR)
Enhanced – 90% 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)

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

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)