CPM101: CAKES AND PASTRIES MAKING 101
CAKES AND PASTRIES MAKING 101
Course Duration
Mode of Assessment
There will be a compulsory 2 modes of assessment consisting of a total of 30 minutes written assessment and 150 minutes practical assessment.
Who Should Attend
- Baking lovers and public who might be keen on upskilling and joining the F&B industry.
- Public who wishes to develop skillset in bakery.
- An aspiring or new baker who wishes to attain the technical skills required for a bakery business.
Course Overview
This course is targeted for the public to learn how to make basic cakes and tarts. The programme will build their knowledge about the basics of cakes and pastries making. Learners will learn the essential skills such as usage of equipment, methods, and ingredients to the creation of a product. It is designed for a participant who has the interest to refresh or learn more about cakes and pastries making. The course will also promote opportunities for the public to pursue a career in the Food Service industry.
Cakes and pastries covered:
- Muffin
- Cheesecake
- Chiffon
- Swiss roll
- Savoury quiche
- Fruit flans
- Cookies
Courses Schedule
Next available schedule
Course Objectives
Successful candidates will be able to:
- Apply baking tools, equipment, and methods in preparing foundation cakes.
- Handle types of knifes and ingredients to prepare various pastry bases for sweet and savory applications.
- Prepare premixes, frozen and bake-off products for bases and fillings.
- Apply methods to store finished products and reinstate of workstations.
Pre-requisites
Prior to attending this course, learner should be able:
- To read and write English at a proficiency level equivalent to ES WSQ level 3.
- Communicate information effectively and work in a team.
- Plan and organise resources and activities to complete work activities within specific timeframes.
- A basic understanding of baking equipment and ingredients.
Course Outline
Learning Unit 1 – Prepare to bake cakes and pastries
Learning Unit 2 – Apply baking methods for pastries
Learning Unit 3 – Apply baking methods with use of pre-mix, frozen and backoff products
Learning Unit 4 – Check pastry products and workstations
Fees and Funding
Medium of Instruction & Trainer
Instructor-Led Class
Trainer: Trainee Ratio is 1: 8
| Individual Sponsored | Non-SME | SME | ||||
| w/o GST | w GST | w/o GST | w GST | w/o GST | w GST | |
| Original Course Fee | $850.00 | $909.50 | $850.00 | $909.50 | $850.00 | $909.50 |
| Singapore Citizens & PRs aged 21 years and above | $442.00 | $501.50 | $442.00 | $501.50 | ||
| Singapore Citizens aged 40 years and above | $250.00 | $309.50 | $250.00 | $309.50 | ||
| Enhanced Training Support for SMEs Companies (90%) ** | $250.00 | $309.50 | ||||
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