WSQ Make Puff 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 Puff Pastries. They will learn to evaluate and improve the quality of Puff Pastries.
Course Objectives:
- On completion of the course, learners will be able to:
- Understand the elements required to produce basic puff pastry
- List and describe the functionality of ingredients used in making puff pastry
- List the types of puff pastry and the fat to flour ratio
- Calculate puff pastry recipe using Baker’s Percentage
- Describe the ingredient pre-conditioning requirements for making puff pastry
- Describe the basic mixing methods and processing parameters for making puff pastry
- Apply the various puff pastry methods to produce puff pastry dough
- Describe the lamination principles of making puff pastry
- Put the required folds in puff pastry according to pastry (fat to flour ratio) type
- Rest puff pastry during processing and prior to baking using refrigeration
- Sheet puff pastry using a dough sheeter to required thickness
- Cut basic shapes required by hand or cutter for further processing
- Incorporate scrap puff pastry into straight dough for processing
- Understand the importance of minimizing of scrap pastry and its effect of product texture and quality
- Fill cut shapes, egg wash pre-oven finish and rest puff pastry prior to baking
- Remove and cool baked items on cooling racks
- Finish puff pastry items where appropriate with suitable finishing mediums
- Evaluate baked puff pastry products following quality parameters
- Store baked items under suitable conditions
- Produce puff pastry items following standard hygiene and food safety requirements for food production
Products (Practical Component):
- Fruit Turnover
- Meat Turnovers
- Apple Strudel
- Palmier Pastry
- Victoria Pastry
- Apple Strudel
- Chop in Puff
- Tuna Puff
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 “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 |