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):
- Eclairs
- Cream Puffs
- Choux Petite Fours
- Paris Brest
- St Honore
- Religieuse
- Sable Cream Puff
- Coffee Pastry Crème
- 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 | |
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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 |