TGS-2022011810 (WSQ)

This course equips learners with the theoretical knowledge and skill sets in producing baked pastry products such as muffins, scones, cakes ,tarts and short-crust pastry.

Dive into the delightful world of baking with this comprehensive module that equips you with the skills to create a delectable array of cakes, tarts, pastries, and breakfast favorites! We'll begin by focusing on breakfast delights – muffins and scones! We'll explore two distinct methods: the muffin method and the scone rubbing-in method. Using the muffin method, we'll create moist and flavorful muffins. This technique involves mixing dry ingredients separately from wet ingredients before gently combining them for a tender crumb. Next, we'll explore the scone rubbing-in method, where you incorporate butter into the flour to create a flaky texture. You'll learn how to shape and bake scones for a delightful breakfast treat, perfect for enjoying with a cup of coffee or tea.

Moving on to the world of tarts, you'll learn the art of rubbing-in technique, where butter is incorporated into the flour to create a delightful texture, and creaming, where butter and sugar are creamed together for a smoother dough. Using the short crust pastry, we'll be teaching a variety of tarts such as the classic lemon meringue pie, fruit tarts, and also savoury quiche.

We'll conclude the module by unraveling the science behind successful baking, focusing on how flour, sugar, eggs, and leavening agents interact to create different textures. We will introduce the various fundamental baking techniques to make an array of cakes like chiffon cake, mousse cakes, as well as pound cakes.

Throughout this comprehensive module, you'll gain valuable skills that will make you a confident baker. You'll master the art of reading and understanding baking recipes, ensuring you can tackle any recipe with ease. Measuring ingredients accurately will become second nature, allowing you to replicate recipes flawlessly. You'll learn various mixing techniques like folding, whisking, and creaming, giving you the tools to achieve different textures in your baked goods. By the end of this module, you'll be able to whip up a variety of impressive homemade cakes, tarts, pastries, and breakfast favorites.

The course content includes:

• Types and uses of baking tools and equipment.
  
• Types, characteristics, functions and quality indicators of baking ingredients.
  
• Ratios and proportions for measurement of ingredients.
  
• Methods and techniques in making various types of pastries.
  
• Importance of sifting dry ingredients, resting doughs and brushing off excess flour from dough surfaces during folding and turning.
  
• Importance of controlling baking time and temperature at various baking stages.
  
• Common faults in pastry products and how to prevent them.
  
• Methods of cooling and storing finished pastries

Payment accepted via 可通过以下方式付款支付学费：

- SkillsFuture Credits (SFC) 未来技能培训补助金 （新加坡公民25岁以上）

- Credit card (e-payment) 信用卡

- Debit card (e-payment) 借记卡

- eNETS (e-payment) 本院柜台

- PayNow (e-payment)

- Bank Transfer 银行转帐