WSQ Make Choux Pastry
Course Synopsis:
The aim of this module is to enable learners to design, prepare and produce a range of Choux Pastries. They will also learn to evaluate and improve the quality of Choux Pastries.
Course Objectives:
- On completion of the course, learners will be able to:
- Understand the elements required to produce basic choux pastry products
- List and describe the functionality of ingredients used in making choux pastry products
- Calculate choux paste recipe using Baker’s Percentage
- Describe the ingredient pre-conditioning requirements that apply to choux paste making methods
- Describe the basic mixing method and processing parameters for making choux pastry
- Apply the choux paste making method to produce a variety of choux pastry products
- Pipe choux paste into a variety of shapes onto prepared baking trays at sizes and shapes required by product specifications
- Bake choux paste items in suitable hot oven with appropriate oven conditions (steam) to ensure a dry crisp product
- Remove and cool choux pastry cases prior to filling
- Prepare suitable fillings and toppings required to finish choux paste products to an acceptable standard
- Present finished items as per buffet or shop window display
- Evaluate baked and finished items following quality parameters
- Store baked items under suitable conditions
- Produce choux paste items and fillings following standard hygiene and food safety requirements for food production
Products (Practical Component):
- Eclairs
- Cream Puffs
- Choux Petite Fours
- Paris Brest
- St Honore
- Religieuse
- Sable Cream Puff
- Coffee Pastry Crème
- Mirror Glazes & Custard Fillings.
Course Structure
| Duration | 27 Hours | |
| Timing: | 9am – 6pm / 9am – 12pm | |
| Mode of Training: | Classroom + Practical (Hands-on) | |
| Schedule: | View PDF | |
| Mode of Assessment | Breakdown Course Components | |
| Practical Assessment Written Assessment | Practical Training: 24 Hours Assessment: 3 Hours | |
Course Fee
| Self-Sponsored | |||
| Singapore Citizens | PR | Foreigner | |
| > 40 Years old | 21 – 39 Years old | ||
| $212.94 | $322.14 | $322.14 | $595.14 |
| Company-Sponsored | |||
| Non-SME | SME | Foreigner | |
| > 40 Years old | 21 – 39 Years old | ||
| $212.94 | $322.14 | $212.94 | $595.14 |
WSQ Funding Eligibility
Fulfil at least 75% attendance for the training
Marked ‘Competent’ for the assessment to be eligible for funding.
WSQ Claims & Funding
* Skills Future Credit (SFC) Claim Eligible for all WSQ courses
* UTAP (For NTUC Members) Funding Available
For more information on the funding requirements, please refer to www.skillsfuture.sg/funding
AWARD
Upon successful completion of the module, Students will receive a Statement of Attainment ” Pastry Preparation Level 2″ awarded by SSG for the WSQ competency unit, WSQ Make Choux Pastries.
To Apply
Please complete this course application form and submit please click APPLY NOW or send the application form to info@acetek.edu.sg
Modes of Payment
Please arrange payment of Application Fees by Cash, Cheque, Inter-Bank Transfer OR Telegraphic Transfer (Wire Transfer):
By Cheque: – Cheque payment should be crossed and made payable to: ACETEK COLLEGE PTE. LTD.
| Reference behind the cheque | Student’s Full Name Student’s Passport Number / NRIC Course Title – Indicate as appropriate |
OR
By Telegraphic Transfer:
| Bank Name | UNITED OVERSEAS BANK (UOB) |
| Bank Address | 80 Raffles Place, UOB Plaza 1, Singapore 048624 |
| Swift Code | UOVBSGSG |
| Name of Account | ACETEK COLLEGE PTE. LTD. |
| Account Number | 340-317-112-1 (SGD) |
| Reference | Student’s Full Name Student’s Passport Number / NRIC Course Title – Indicate as appropriate |
For further assistance on payment-related matters, please do not hesitate to contact us at
Tel: (65) 8111 0897 or Email: info@acetek.edu.sg
OR
By PayNow
| Name of Account | ACETEK COLLEGE PTE LTD |
| PayNow UEN No. | 200821327E |
