WSQ Make Muffins and Scones
Course Ref No.: TGS-2018505057
Course Synopsis:
The aim of this module is to enable learners to design, prepare and produce a range of Muffins and Scones. They will learn to evaluate and improve the quality of Muffins and Scones.
Course Objectives:
- On completion of the course, learners will be able to:
- 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 desired 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
- Evaluate baked muffin and scones products following quality parameters
- Store baked items under suitable conditions
- Produce muffins and scone items following standard hygiene and food safety requirements for food production
Products (Practical Component):
- Plain muffin with Raisin
- Chocolate chips muffin
- Solid Fat Muffin
- Cream Style Muffin vanilla
- Cheddar Cheese Muffin
- Pesto Muffin
- Fruit Scone with cream base
- Fruit Scone with buttermilk base
- Cheese Scone
Course Structure
| Duration | 28 Hours | |
| 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 “Make Hot & Cold Desserts”
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 |