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WSQ Prepare Icing, Chocolate and Glazes
 

     

       

WSQ Prepare Icing, Chocolate and Creams

(FB-FBP-212E-0)

This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry. On completion of this Competency Unit, the Adult Learner/Student will have the skills, knowledge competencies and attributes (value) acquired and be able to apply them at various workplaces.
 

Learning Outcome
Outline the stages and characteristics of egg whites, cooked sugar
>  Compare between non-dairy liquid and dairy cream
>  Name and list the type of chocolate and its caracteristics
>  Show the importance of tempering chocolate, heating fondant,
     monitoring working temperature of chocolate and cream to chocolate ratio
     on consistency of ganache
>  Compare quality standards for butter, whipped cream frosting, meringue, ganache and chocolate glaze


Course Content
Prepare butter and whipped creams
~  Prepare meringue
~  Prepare Ganache
~  Prepare Glaze


Assessment

At the end of the module, learners are required to complete a total of 2.5hrs of summative assessment, comprising Practical Performance and Oral Questioning

What certification will be granted?
Candidates who are competent will be awarded a Statement of Attainment (SOA) issued by SkillsFuture Singapore for the WSQ competency unit “Prepare Icing, Chocolate and Glazes"

Course Duration

Full Time: 8hrs per day x 4 days

Part-Time: 4 hrs per day x 8 days

 
Who will benefit and should attend?
·         Passion for baking, Trainee Baker, Pastry Chefs, Food and Beverage Restaurateurs, Supermarkets Operations, Entrepreneurs and baking enthusiast
·      Possesses creative, artistic flair and mentorship
 
Modes of Instruction
Emphasis on hands-on training to equip learner with competent relevant
skills at the workplace
 
Entry Requirement
.     Minimum 16 years old
.        PSLE
.     Must be able to speak, read and write in English and possess a  minimum qualification of Employability Skills (ES)
.     WSQ Workplace Literacy and Numeracy Level 4 (Lower Secondary)

 

 

 

 

 

 
 
 
 
 
 
 
 
 
 
 

 


 

Registered PEI: Baking Industry Training College
CPE Registration No.: 201020944E
Registration Period: 7 March 2017 to 6 March 2021
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