WSQ Pastry Preparation (Level 1)

About This Course

• Understand the types and uses of baking tools and equipment.
• Understand the types, characteristics, functions, and quality indicators of baking ingredients.
• Understand the ratios and proportions for measurement of ingredients.
• Understand the importance and use of baker’s mathematics including baker’s percentage and formulas.
• Demonstrate the methods and techniques of handling knives for pastries.
• Understand the importance of sifting dry ingredients, resting doughs and brushing off excess flour from dough surfaces during folding and turning.
• Understand the importance of controlling baking time and temperature at various stages of preparation.
• Demonstrate the methods to prepare premixes, frozen and bake-off products.
• Understand the common faults in pastry products and how to prevent them.
• Demonstrate the methods of cooling and storing finished pastries and raw materials.
• Assemble baking tools, equipment, and ingredients.
• Measure ingredients used for dough, filling, and pastry preparation.
• Demonstrate knife skills for pastries.
• Prepare pre-mix, frozen and bake-off products using various baking methods, tools, and equipment according to product instructions.
• Prepare scratch mix products following standard processing methods for pastries.
• Store finished pastry products and raw materials.
• Reinstate workstations.

Course fees displayed are eligible for course fee funding support by SkillsFuture Singapore (SSG). Please note that additional fees that apply are not covered by SSG subsidies or SkillsFuture Credits. For a complete breakdown of all course fees, please visit the At-Sunrice (ASR)’s website or contact ASR directly at [email protected] or 6416 6688.