Baked Cheesecake
Baked Cheesecake

Pandan Chiffon Cake
Pandan Chiffon Cake

Emulsified Swiss Roll
Emulsified Swiss Roll

Baked Cheesecake
Baked Cheesecake

1/5

FSS-FBP-2005-1.1

MAKE

BASIC CAKES

(LEVEL 2)

TGS-2020503878

24 hours of classroom learning and practical

You will learn to:

Apply the knowledge and skills in making basic cakes:

  • Baked Cheesecake

  • Pandan Chiffon Cake

  • Vanilla Cupcakes

  • Strawberry Shortcake

  • Emulsified Swiss Roll

Registration:

COURSE OBJECTIVES


  • Comply with food hygiene regulations when making basic cakes.​
  • Assemble utensils, tools and appliances for making basic cakes.​
  • Select and prepare ingredients to make basic cakes.​
  • Follow the instructions stated in recipes closely to make basic cakes.​
  • Test the doneness, depan, assemble, and decorate basic cakes.​
  • Reinstate workstation in accordance with food hygiene regulations.​
  • Describe methods to communicate with co-workers and supervisor to achieve organisational objectives. ​
  • Describe behaviours that demonstrate trust, respect, support, integrity, and ethics at the workplace. ​
  • Develop the ability to self-reflect and improve on own competencies through constructive feedbacks and peer learning on food & beverage trends.




ASSESSMENT


  • Multiple-choice questions
  • Oral questioning
  • Practical

You will receive a WSQ Statement of Attainment upon successful completion of this module and its assessment.




ENTRY REQUIREMENT


  • 21 years and above.
  • Speak, listen and read English at Workplace Literacy Level 3, and manipulate numbers at Workplace Numeracy Level 3.
  • PSLE / PSPE or equivalent.
  • Three months of work experience in the food services industry or with the interest to venture into pastry and baking arts.





FEES

1. Applicable for absentee payroll.

2. Inclusive of 7% GST ($42.00); tabulated based on full fee.