Make Muffins and Scones
Training Provider: XPRIENZ PTE. LTD.
Course Reference: TGS-2019502758
S$200
Original: S$400
Save S$200
About This Course
At the end of the course, learners will:
Learning Unit 1: Muffins & Scones Basics
Learning Unit 2: Muffins & Scones Mise-en-Place
Learning Unit 3: Muffins & Scones Preparation and Baking Process
Learning Unit 4: Ensure Quality of Baked Muffins & Scones
Learning Unit 5: Adhere to Hygiene & Food safety Requirements
What You'll Learn
a)Understand the elements required to produce muffins batters and scone dough
b)List and describe the functionality of ingredients used in making muffins and scones
c)Calculate muffin and scone recipe using baker’s percentage
d)Describe the ingredient pre-conditioning requirements for making muffins and scone products
e)Describe the basic mixing methods and processing parameters for making muffins and scones products
f)Apply the various mixing methods to produce muffins and scone items
g)Deposit muffin batters into prepared tins and muffin cups
h)Sheet scone dough to desire thickness by hand and cut to appropriate shape using hand cutters
i)Line scone pieces onto prepared baking tray, egg wash
j)Describe why it is necessary to rest scone dough prior to baking
k)Bake muffins and scones at appropriate baking temperature and suitable oven settings to a satisfactory standard
l)Remove and cool muffin and scones appropriately
m)Finish muffin products where appropriate for presen
b)List and describe the functionality of ingredients used in making muffins and scones
c)Calculate muffin and scone recipe using baker’s percentage
d)Describe the ingredient pre-conditioning requirements for making muffins and scone products
e)Describe the basic mixing methods and processing parameters for making muffins and scones products
f)Apply the various mixing methods to produce muffins and scone items
g)Deposit muffin batters into prepared tins and muffin cups
h)Sheet scone dough to desire thickness by hand and cut to appropriate shape using hand cutters
i)Line scone pieces onto prepared baking tray, egg wash
j)Describe why it is necessary to rest scone dough prior to baking
k)Bake muffins and scones at appropriate baking temperature and suitable oven settings to a satisfactory standard
l)Remove and cool muffin and scones appropriately
m)Finish muffin products where appropriate for presen
Entry Requirements
a) At least 18 years old
b) Have at least secondary 2 school education
c) Be able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification Workplace Literacy Level (WPLN Level 4)
Course Details
Back to All Courses
Note: To apply for this course, visit or contact the training provider directly.
More Courses from XPRIENZ PTE. LTD.
LO 1: Learners will be able to examine and perform the installation of aerial cameras on drones, con...
LO1
Review the Procedures, guidelines, and contractual terms for development of tender documents
...
Upon completion of this course, learners will understand the Environmental Sanitation Regime, the ro...