Culinary & Lifestyle

This Competency Unit: Prepare Basic Cookies is linked to four different competency elements

1. Prepare Dropped Cookies
2. Prepare Rolled Cookies
3. Prepare Pressed Cookies
4. Prepare Molded Cookies

Course Objectives:

• Based on these four competency elements, learners will have more in-depth knowledge and practice in each type of cookie.
• They will learn how to use the various ingredients, equipment and utensils
• Lean how to prepare the four different types of cookies.
• Learners will also learn the importance in following specific methods of mixing, quality of ingredients and how this affects texture and quality of dough for the cookies.
• These include the understanding of why they use ingredients at certain temperature, quantity and what effect they provide the dough for the cookies.

8 Types of Cookies

1. Double Chocolate Chip cookies
2. Shortbread cookies (Cranberry and Pistachio)
3. Peanut Butter cookies
4. Coconut Piped cookies
5. Salted Egg Yolk Moulded cookies
6. Oatmeal and Raisin cookies
7. Biscotti cut cookies
8. Butter cookies

*Subject to change

Course Reference Number: CRS-Q-0032204-FSS

Duration: 9.00AM-7.00PM (2 days)

Course Fees:

• Full Course Fees (Including GST): $374.50
• Non-SMEs | PR | Singaporean < 40yo: $94.50
• SMEs | Singaporean >= 40yo: $59.50

Locations:

• 476 Tampines Street 44 #01-169 Singapore 520476
• 531 Upper Cross Street Hong Lim Complex #03-40/41 S(050531)
• 45 Jalan Pemimpin #09-00 Foo Wah Industrial Building S(577197)
• 205A/207A New Bridge Road, Singapore 059430

Note: Training venue is determined by the training school and no. of participants

Course Objectives:

• Understand the elements required to produce basic tarts short pastry
• List and describe the functionality of ingredients used in making Tarts and Short Crust Pastry
• Calculate Tarts and Short Crust Pastry recipe using Baker’s Percentage and ratio and proportion
• Describe the ingredient pre-conditioning requirements for Tarts and Short Crust Pastry ingredients
• Describe the basic mixing methods and processing parameters for making Tarts and Short Crust Pastry
• Apply the various Tarts and Short Crust Pastry Methods to produce Tarts and Short Crust Pastry items
• Sheet Tarts and Short Crust Pastry by hand or machine to desire thickness
• Cut, shape and line tarts and pastry dough into appropriate forms, tins, foils pans
• Understand the importance of minimizing of scrap tarts and pastry and its effect of product texture and quality
• Describe the resting requirements for Tarts and Short Crust Pastry
• Bake Tarts and Short Crust Pastry items to a satisfactory standard

Course Outline:

• Tarts& Short Crust Pastry Basics
• Tarts & Short Crust Pastry Mise-en-Place
• Tarts & Short Crust Pastry Preparation and Baking Process
• Tarts & Short Crust Pastry Preparation and Baking Process
• Ensure Quality Control of Baked Tarts and Short-Crust Pastry
• Adhere to Hygiene & Food safety Requirements

6 Types of Tarts

1. Pecan Tarts
2. Pineapple Tarts
3. Lemon Tarts
4. Chocolate Tarts
5. Apple Crumble Tarts
6. Ham & Mushroom Quiche

*Subject to change

Course Reference Number: CRS-Q-0035117-FSS

Duration: 9.00AM-6.30PM (2 days)

Course Fees:

• Full Course Fees (Including GST): $428.00
• Non-SMEs | PR | Singaporean < 40yo: $122.00
• SMEs | Singaporean >= 40yo: $68.00

Locations:

• 476 Tampines Street 44 #01-169 Singapore 520476
• 531 Upper Cross Street Hong Lim Complex #03-40/41 S(050531)
• 45 Jalan Pemimpin #09-00 Foo Wah Industrial Building S(577197)
• 205A/207A New Bridge Road, Singapore 059430

Note: Training venue is determined by the training school and no. of participants

Course Objectives:

• Understand the elements required to produce muffins batters and scone dough
• List and describe the functionality of ingredients used in making muffins and scones
• Calculate muffin and scone recipe using baker’s percentage
• Describe the ingredient pre-conditioning requirements for making muffins and scone products
• Describe the basic mixing methods and processing parameters for making muffins and scones products
• Apply the various mixing methods to produce muffins and scone items
• Deposit muffin batters into prepared tins and muffin cups
• Sheet scone dough to desire thickness by hand and cut to appropriate shape using hand cutters
• Line scone pieces onto prepared baking tray, egg wash
• Describe why it is necessary to rest scone dough prior to baking
• Bake muffins and scones at appropriate baking temperature and suitable oven settings to a satisfactory standard
• Remove and cool muffin and scones appropriately
• Finish muffin products where appropriate for presentation

Course Outline:

• Learning Unit 1: Muffins & Scones Basics
• Learning Unit 2: Muffins & Scones Mise-en-Place
• Learning Unit 3: Muffins & Scones Preparation and Baking Process
• Learning Unit 4: Ensure Quality of Baked Muffins & Scones
• Learning Unit 5: Adhere to Hygiene & Food safety Requirements

8 Types of Muffins and Scones

1. Cheese Muffins
2. Chocolate Banana Muffins
3. Blueberry Muffins
4. Double Chocolate Muffins
5. English Classic Scones
6. Raisins Scones
7. Cranberry Orange Scones
8. Scallion Cheese Scones

* Subject to change

Course Reference Number: CRS-Q-0037985-FSS

Duration: 9.00AM-7.00PM (2 days)

Course Fees:

• Full Course Fees (Including GST): $428.00
• Non-SMEs | PR | Singaporean < 40yo: $122.00
• SMEs | Singaporean >= 40yo: $68.00

Locations:

• 476 Tampines Street 44 #01-169 Singapore 520476
• 531 Upper Cross Street Hong Lim Complex #03-40/41 S(050531)
• 45 Jalan Pemimpin #09-00 Foo Wah Industrial Building S(577197)
• 205A/207A New Bridge Road, Singapore 059430

Note: Training venue is determined by the training school and no. of participants

Course Objectives:

• Understand the elements required to produce basic bread dough
• List and describe the ingredients and their functionality used in making bread dough
• Explain the fermentation process and fermentation requirements when making bread dough
• Explain dough development requirements for bread dough’s
• Calculate bread formula using Baker’s Percentage
• Describe how to control finished dough temperature by the use of chilled or iced water
• Produce basic bread dough using Straight Dough and Sponge & Dough methods
• Scale, shape and mould dough pieces using hand or machinery to required form
• Proof and bake dough to a satisfactory standard
• Bake various bread types using oven conditions appropriate to bread type
• Cool and store baked breads in appropriate manner
• Evaluate bread products following quality parameters
• Produce bread dough following standard hygiene and food safety requirements for food production

Course Outline:

• Learning Unit 1: Baking Bread Basics
• Learning Unit 2: Bread Mise-en-Place
• Learning Unit 3: Bread Preparation and Baking Process
• Learning Unit 4: Ensure Quality of Baked Bread
• Learning Unit 5: Adhere to Hygiene & Food Safety Requirements

8 Types of Bread

1. Loaf
   • Watermelon Loaf
   • White Loaf
2. Baguette Dough
   • Baguette
3. Crusty Dough
   • Pizza (Sausage)
   • Multigrain Loaf
4. Sweet Dough
   • Red Bean Bun
   • Mushroom Bun
   • Sausage Bun

*Subject to change

Course Reference Number: CRS-Q-0035048-FSS

Duration: 9.00AM-6.30PM (2 days)

Course Fees:

• Full Course Fees (Including GST): $428.00
• Non-SMEs | PR | Singaporean < 40yo: $122.00
• SMEs | Singaporean >= 40yo: $68.00

Locations:

• 476 Tampines Street 44 #01-169 Singapore 520476
• 531 Upper Cross Street Hong Lim Complex #03-40/41 S(050531)
• 45 Jalan Pemimpin #09-00 Foo Wah Industrial Building S(577197)
• 205A/207A New Bridge Road, Singapore 059430

Note: Training venue is determined by the training school and no. of participants

Course Objectives:

• Understand the elements required to produce basic choux pastry products
• List and describe the functionality of ingredients used in making choux pastry products
• Calculate choux paste recipe using Baker’s Percentage
• Describe the ingredient pre-conditioning requirements that apply to choux paste making methods
• Describe the basic mixing method and processing parameters for making choux pastry
• Apply the choux paste making method to produce a variety of choux pastry products
• Pipe choux paste into a variety of shapes onto prepared baking trays at sizes and shapes required by product specifications
• Bake choux paste items in suitable hot oven with appropriate oven conditions (steam) to ensure a dry crisp product
• Remove and cool choux pastry cases prior to filling
  Prepare suitable fillings and toppings required to finish choux paste products to an acceptable standard
• Present finished items as per buffet or shop window display

Course Outline:

• Learning Unit 1: Choux Pastries Basics
• Learning Unit 2:Choux Pastries Mise-en-Place
• Learning Unit 3:Choux Pastries Preparation and Baking Process
• Learning Unit 4:Ensure Quality of Prepared Choux Pastries
• Learning Unit 5:Adhere to Hygiene & Food and Workplace Safety Requirements

9 Types Choux Pastries

1. Swan
2. Cream Puff
3. Eclair
4. Chouquettes
5. Chequlines
6. Pastry Cream
7. Chocolate Creme Patissier
8. Mascarpone Cream
9. Chantily Cream

* Subject to change

Course Reference Number: CRS-Q-0037984-FSS

Duration: 9.00AM-6.30PM (2 days)

Course Fees:

• Full Course Fees (Including GST): $428.00
• Non-SMEs | PR | Singaporean < 40yo: $122.00
• SMEs | Singaporean >= 40yo: $68.00

Locations:

• 476 Tampines Street 44 #01-169 Singapore 520476
• 531 Upper Cross Street Hong Lim Complex #03-40/41 S(050531)
• 45 Jalan Pemimpin #09-00 Foo Wah Industrial Building S(577197)
• 205A/207A New Bridge Road, Singapore 059430

Note: Training venue is determined by the training school and no. of participants