Date & Time
Starts on Sunday
11 Oct 2026 - 25 Oct 2026
3 sessions 9:30 AM - 12:30 PM
Registration Closing Date: 04 Oct 2026
Price
From $90.00 to $100.00
Course Description
Participants will learn how to make different pastries such as choux pastries, puff pastries and yeast-raised pastries. This course also equips participants with the knowledge of assembling baking tools and equipment.
Course Contents include:
• Types, characteristics, functions and quality indicators of baking ingredients
• Recipes and methods of preparing choux pastries, puff pastries and yeast raised pastries
• Importance of using correct ratio and proportion of ingredients
• Importance of sifting dry ingredients and resting dough
• Importance of ratio of liquids to dry ingredients
• Methods of preparing different types of fillings and maintaining it at appropriate temperature for assembly
• Importance of processing dough according to the principles of how choux pastry works (leavens by steam)
• Principles of baking choux pastries ,puff pastries and yeast raised pastries
• Indicators of doneness
• Methods of cooling and storing choux pastry products
• Quality characteristics of choux pastry products ,puff pastry products and yeast raised pastry products
Requirements and Remarks:
** Participant who wish to use Skillsfuture credit for the class can call Nee Soon East CC for registration @ 62570446. ** For participant who are using SkillsFuture credit, must claim on skillsfuture portal 1 week before the class start date.** Class is conducted in English. *This is a hands-on baking class. (2 person in a group) *Filling will be learnt through demonstration by trainer. Participant will learn: Session 1: Apple puff and Apple puff filling Session 2 : Vo le vent banana cream cheese puff Session 3 : Chicken pie and chicken pie filling *Ingredient Fee $30 (payable in cash to Trainer). (all Ingredient used is Halal)
Organising Committee
Training Provider(s)
David brings with him a wealth of experience since he started his career as a Baker in a production kitchen. He is well-versed in the kitchen opera...
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