WSQ Make Choux Pastry

Course Ref No.: TGS-2018500672

Course Synopsis:

The aim of this module is to enable learners to design, prepare and produce a range of Choux Pastries. They will also learn to evaluate and improve the quality of Choux Pastries.

Course Objectives:

  • On completion of the course, learners will be able to:
  • 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
  • Evaluate baked and finished items following quality parameters
  • Store baked items under suitable conditions
  • Produce choux paste items and fillings following standard hygiene and food safety requirements for food production

Products (Practical Component):

  1. Eclairs
  2. Cream Puffs
  3. Choux Petite Fours
  4. Paris Brest
  5. St Honore
  6. Religieuse
  7. Sable Cream Puff
  8. Coffee Pastry Crème
  9. Mirror Glazes & Custard Fillings.

Course Structure

Duration  27 Hours (3.5 days) 
Timing: 9am – 6pm / 9am – 12pm
Mode of Training:  Classroom + Practical (Hands-on)
Schedule:  <Create a link to a PDF Schedule for the WSQ modules>
Mode of Assessment Breakdown Course Components
  • Practical Assessment 
  • Written Assessment 
  • Practical Training: 23 Hours 
  • Assessment: 4 Hours 

Course Fee (For Courses Starting after 1st Jan 2022)

Self-Sponsored
Singapore Citizens PR Foreigner
> 40 Years old 21 – 39 Years old
$202.02 $311.22 $311.22 $584.22
Company-Sponsored
Non-SME SME Foreigner
> 40 Years old 21 – 39 Years old
$202.02 $311.22 $202.02 $584.22

WSQ Funding Eligibility

Fulfil at least 75% attendance for the training
Marked ‘Competent’ for the assessment to be eligible for funding.

WSQ Claims & Funding Requirements

* Skills Future Credit (SFC) Claim Eligible for all WSQ courses
* UTAP (For NTUC Members) Funding Available

For more information on the funding requirements, please refer to www.skillsfuture.sg/funding

AWARD

Statement of Attainment awarded by SSG for WSQ competency unit “WSQ Make Choux Pastries”

To Apply

Please complete this course application form and submit please click <APPLY NOW> or send the application form to info@acetek.edu.sg

Modes of Payment

Please arrange payment of Application Fees by Cash, Cheque, Inter-Bank Transfer OR Telegraphic Transfer (Wire Transfer):

By Cheque: – Cheque payment should be crossed and made payable to: ACETEK COLLEGE PTE. LTD.

Reference behind the cheque  Student’s Full Name
Student’s Passport Number / NRIC
Course Title – Indicate as appropriate

OR
By Telegraphic Transfer: 

Bank Name UNITED OVERSEAS BANK (UOB)
Bank Address 80 Raffles Place, UOB Plaza 1, Singapore 048624
Swift Code UOVBSGSG
Name of Account ACETEK COLLEGE PTE. LTD.
Account Number 340-317-112-1 (SGD)
Reference Student’s Full Name
Student’s Passport Number / NRIC
Course Title – Indicate as appropriate

For further assistance on payment related matters, please do not hesitate to contact us at

Tel: (65) 8752 4853 or Email: info@acetek.edu.sg

OR
By PayNow

Name of Account ACETEK COLLEGE PTE LTD
PayNow UEN No. 200821327E

 

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