WSQ Make Muffins and Scones

Course Synopsis:

The aim of this module is to enable learners to design, prepare and produce a range of Muffins and Scones. They will learn to evaluate and improve the quality of Muffins and Scones.

Course Objectives:
  • On completion of the course, learners will be able to:
  • Understand the elements required to produce muffins batters and scone dough
  • List and describe the functionality of ingredients used in making muffins and scones
  • Calculate muffin and scone recipe using Baker’s Percentage
  • Describe the ingredient pre-conditioning requirements for making muffins and scone products
  • Describe the basic mixing methods and processing parameters for making muffins and scones products
  • Apply the various mixing methods to produce muffins and scone items
  • Deposit muffin batters into prepared tins and muffin cups
  • Sheet scone dough to desired thickness by hand and cut to appropriate shape using hand cutters
  • Line scone pieces onto prepared baking tray, egg wash
  • Describe why it is necessary to rest scone dough prior to baking
  • Bake muffins and scones at appropriate baking temperature and suitable oven settings to a satisfactory standard
  • Remove and cool muffin and scones appropriately
  • Finish muffin products where appropriate for presentation
  • Evaluate baked muffin and scones products following quality parameters
  • Store baked items under suitable conditions
  • Produce muffins and scone items following standard hygiene and food safety requirements for food production
Products (Practical Component):
  1. Plain muffin with Raisin
  2. Chocolate chips muffin
  3. Solid Fat Muffin
  4. Cream Style Muffin vanilla
  5. Cheddar Cheese Muffin
  6. Pesto Muffin
  7. Fruit Scone with cream base
  8. Fruit Scone with buttermilk base
  9. Cheese Scone
Course Structure
Duration 28 Hours 
Timing:9am – 6pm / 9am – 12pm
Mode of Training: Classroom + Practical (Hands-on)
Schedule: <Create a link to a PDF Schedule for the WSQ modules>
Mode of AssessmentBreakdown Course Components
Practical Assessment Written Assessment Practical Training: 24 Hours Assessment: 4 Hours 
Course Fee (For Courses Starting after 1st Jan 2022)
Singapore CitizensPRForeigner
> 40 Years old21 – 39 Years old
> 40 Years old21 – 39 Years old
WSQ Funding Eligibility

Fulfil at least 75% attendance for the training
Marked ‘Competent’ for the assessment to be eligible for funding.

WSQ Claims & Funding Requirements

* 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


Statement of Attainment awarded by SSG for WSQ competency unit “Make Hot & Cold Desserts”

To Apply

Please complete this course application form and submit please click APPLY NOW or send the application form to

Modes of Payment

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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

By Telegraphic Transfer:

Bank Address80 Raffles Place, UOB Plaza 1, Singapore 048624
Account Number340-317-112-1 (SGD)
ReferenceStudent’s Full Name
Student’s Passport Number / NRIC
Course Title – Indicate as appropriate

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