This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry. On completion of this competency unit, the Learner will have the knowledge, skills and attributes (values) acquired and be able to apply them at various workplaces.
DurationCourse Description
This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry. On completion of this competency unit, the Learner will have the knowledge, skills and attributes (values) acquired and be able to apply them at various workplaces.
Sponge cake
Butter Cake
Baked Cheesecake
Swiss Roll
Pandan Chiffon
Course Content
List and describe the functionality of ingredients used in making the variety of cake products
Use the various cake making methods to produce batter cake, chiffon cake, baked cheese cake and sponge cake
Name the various mixing and processing work methods for making the variety of cake type products
Discuss and calculate the cake recipes using Baker’s percentage
Evaluate baked cake products by comparing and assessing the product outcome
Complete the baking to the required standard taking into consideration the crust, crumb color and visual eye appeal
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Tapioca Cake called Ubi Kayu , a traditional Malay/ Nyonya kuih which is semi-soft, chewy and fragrant. Using Tapioca, it has an inviting aroma combination from the pandan leaves, eggs and coconut milk.
Join us in our group workshops and learn the techniques required to elevate various forms of dessert to an intricate edible art form.
The aim of this module is to enable learners to design, prepare and produce a range of basic cakes. They will learn to evaluate and improve the quality of the cakes.
In this class, learn how to make your very own rustic care from scratch – no frosting needed! Assemble layers of fluffy pandan sponge, decadent durian filling, and scrumptious gula melaka diplomat cream.
Understanding the theory, ingredients and learn the skills and technique in making Swiss Meringue Buttercream, basic piping flower technique on a butter cake.
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