WSQ Prepare Advanced Cakes

Course Ref No.: TGS-2018505054

Course Synopsis:

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

Course Objectives:

  • On completion of the course, learners will be able to:
  • Making and decoration of a range of advanced cakes incorporating different fillings and finishing techniques
  • Prepare a range of sponge cake bases, mousse type fillings and glazes to produce a variety of specialised Gateaux and Entremets
  • Incorporate piping and decoration techniques including the use of rolled fondant as a component of the decoration
  • Identify the quality aspects of the ingredients used in sponge cakes, fillings and decoration
  • Identify a range of ingredients used in the making of a variety of sponge cake bases
  • Produce sponge cakes using foaming, all in and chiffon style mixing methods
  • Identify suitable ingredients and quality aspects for the making of mousse type fillings and mirror type glazes
  • Apply a variety of finishing mediums to prepared cake bases sandwiched with, butter cream, mousse type fillings
  • Apply a range of advanced piping techniques that will enhance the finish of specialised Gateaux and Entremets
  • Use a range of suitable mirror glazes to coat and decorate Entremets and Gateaux
  • Apply portion control aspects on a range of cakes suitable for buffet presentation and plating as dessert portion
  • Store base materials along with finished items in suitable containers and conditions that prolonged shelf life and cover food safety guidelines

Products (Practical Component):

  • Joconde sponge
  • Coffee buttercream
  • Chocolate Ganache
  • Opera cake
  • Chocolate sponge
  • Chocolate truffle cake
  • Dark Chocolate mirror glaze
  • Vanilla sponge
  • Hazelnut sable dough
  • Passion fruit mousse cake
  • White chocolate glaze
  • Course Structure

Course Structure

Duration  35 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
  • Practical Assessment 
  • Written Assessment 
  • Practical Training: 31 Hours 
  • Assessment: 4 Hours 

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

Singapore Citizens PR Foreigner
> 40 Years old 21 – 39 Years old
$273.80 $421.80 $421.80 $791.80
Non-SME SME Foreigner
> 40 Years old 21 – 39 Years old
$273.80 $421.80 $273.80 $791.80

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


  • Statement of Attainment awarded by SSG for WSQ competency unit “Prepare Advanced Cakes”

To Apply

  • Please complete this course application form and submit please click <APPLY NOW> or send the application form to

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

By Telegraphic Transfer:

Bank Address 80 Raffles Place, UOB Plaza 1, Singapore 048624
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:

By PayNow

PayNow UEN No. 200821327E

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