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.
Poached milk pudding
Ang Ku Kueh
Soya beancurd
Nyonya popiah
Agar agar
Osmanthus jelly
Mango sago dessert
Course Content
Use safely different types of kitchen utensils and appliances in the preparation
Identify the characteristics and uses of quality ingredients
Use appropriate work methods for different types of Basic Chinese Desserts
Demonstrate various cooking techniques
Prepare various types of Basic Chinese Desserts
Identify common faults and demonstrate how these faults can be avoided
Present and store finished Basic Malay Desserts
Developing personal traits for the workplace
Corporate Training for your Organization
In partnership with reputable and approved training organisations, Walton offers upskilling consulting services that covers all aspects of the continuous improvement journey, from implementation to evaluation.
I love anything and everything with pistachios, and especially my light and creamy Pistachio Delight - it's one cake I go back to time and time again.
Mould yourself into a confident pastry chef through the hands-on preparation of various doughs and batters, applying the mixing, piping and baking methods in the basic pastry making processes. Master these basic pastries to embark on more baking adventures ahead!
Looking for corporate team building sessions, personal classes, or custom orders?
Each country has an iconic cake that has become synonymous with its cuisine and has been passed down throughout the generations.
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