WSQ Make Tarts and Short-Crust Pastries

Course Ref No.: TGS-2018500654

Course Synopsis:

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

Course Objectives:

  1. On completion of the course, learners will be able to:
  2. Understand the elements required to produce basic short pastry
  3. List and describe the functionality of ingredients used in making Short Crust Pastry
  4. Calculate Short Crust Pastry recipe using Baker’s Percentage and ratio and proportion
  5. Describe the ingredient pre-conditioning requirements for Short Crust Pastry ingredients
  6. Describe the basic mixing methods and processing parameters for making Short Crust Pastry
  7. Apply the various Short Crust Pastry Methods to produce Short Crust Pastry items
  8. Sheet Short Crust Pastry by hand or machine to desire thickness
  9. Cut, shape and line pastry dough into appropriate forms, tins, foils pans
  10. Understand the importance of minimizing of scrap pastry and its effect of product texture and quality
  11. Describe the resting requirements for Short Crust Pastry
  12. Bake Short Crust Pastry items to a satisfactory standard
  13. Cool and finish Short Crust Pastry as required
  14. Evaluate baked Short Crust Pastry products following quality parameters
  15. Store baked items under suitable conditions
  16. Produce Short Crust Pastry items following standard hygiene and food safety requirements for food production

Products (Practical Component):

  • Short tart cases
  • Quiche Dough
  • Fruit Tart
  • Custard Filling
  • Cream Cheese Tart
  • Coconut Tart
  • Lemon Tart Filing
  • Lattice design Apple pie
  • Streusel Apple Pie
  • Almond filing
  • Pear tart
  • Quiche Pie & Quiche filing base

Course Structure

Duration  35 Hours (4.5 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: 31 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
$252.53 $389.03 $389.03 $730.28
Company-Sponsored
Non-SME SME Foreigner
> 40 Years old 21 – 39 Years old
$252.53 $389.03 $252.53 $730.28

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 Tarts & Shortcrust Pastry”

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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