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Prepare Short-Crust Pastry

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 (values) acquired and be able to apply them at various workplaces.

List and describe the functionality of ingredients used in making Short-Crust pastry making
Use the various Short-Crust pastry making methods to produce Traditional Scottish Short bread, Apple Pie and Apple Streusel, Egg Tarts, Fruit Tarts, Apple Flan with frangipane filling, Chocolate mousse and classic favourite Lemon Meringue Pie
Discuss and calculate the cake recipes using Baker's Percentage and ratio and proportion
Evaluate baked Short-Crust pastry products by comparing and assessing the product outcome
Complete the baking to the required standard taking into consideration the crust, crumb colour and visual eye appeal
Candidate must achieve at least 75% attendance in order to sit for the assessment.
What qualification will be granted?
Candidate who are competent will be awarded a Statement of Attainment (SOA) issued by Singapore Workforce Development Agency for WSQ Competency Unit "Prepare Short-Crust pastry".

All certificates will have to be self-collected.
Delivery mode
Full-Time: 8 hours per day x 4 days
Part-Time: 4 hours per day x 8 days

Who will benefit and should attend?
Passion for Pastry making, Trainee Baker, Pastry Chefs, Food and Beverage Restaurateurs, Supermarkets Operations, Entrepreneurs and baking enthusiast
Possesses creative, artistic flair and mentorship
Emphasis on hands-on training to equip Adult Learner with competent relevant skills to apply at the workplace.

Minimum 16 years old
Primary PSLE
Must be able to speak, read and write in English and demonstrate competency at Level 4 (Lower Secondary) for Employability Skills (ES) WSQ Workplace Literacy and Numeracy
At the end of the module, Learners are required to complete a total of 3 hrs summative assessment, comprising Practical Performance and Oral Questioning.
Payment can be made by cash, NETS, Credit Cards, Internet Banking, bank draft, telegraphic transfers or Cashier's Order. All cheque payments should be crossed "A/C Payee Only" and made payable to Baking Industry Training College Pte Ltd. Please write the learner's name and class code behind the cheque, bank draft or Cashier's Order. In addition, learner is liable for any bank charges incurred.
Learner can purchase Prima Flour and bakery premixes at staff price.
Enjoy a 6-course Dim Sum Set Lunch at a promotion rate of $25 only, at Prima Tower Revolving Restaurant, the famous rotating restaurant offering 360 degree panoramic views of the heart of Singapore. "Terms and Conditions apply."
Updated on 23 April 2015
Registered PEI: Baking Industry Training College
CPE Registration No.: 201020944E
Registration Period: 7 March 2017 to 6 March 2021
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