WSQ Make Puff Pastry Products

Course Synopsis:

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

Course Objectives:
  • On completion of the course, learners will be able to:
  • Understand the elements required to produce basic puff pastry
  • List and describe the functionality of ingredients used in making puff pastry
  • List the types of puff pastry and the fat to flour ratio
  • Calculate puff pastry recipe using Baker’s Percentage
  • Describe the ingredient pre-conditioning requirements for making puff pastry
  • Describe the basic mixing methods and processing parameters for making puff pastry
  • Apply the various puff pastry methods to produce puff pastry dough
  • Describe the lamination principles of making puff pastry
  • Put the required folds in puff pastry according to pastry (fat to flour ratio) type
  • Rest puff pastry during processing and prior to baking using refrigeration
  • Sheet puff pastry using a dough sheeter to required thickness
  • Cut basic shapes required by hand or cutter for further processing
  • Incorporate scrap puff pastry into straight dough for processing
  • Understand the importance of minimizing of scrap pastry and its effect of product texture and quality
  • Fill cut shapes, egg wash pre-oven finish and rest puff pastry prior to baking
  • Remove and cool baked items on cooling racks
  • Finish puff pastry items where appropriate with suitable finishing mediums
  • Evaluate baked puff pastry products following quality parameters
  • Store baked items under suitable conditions
  • Produce puff pastry items following standard hygiene and food safety requirements for food production
Products (Practical Component):
  1. Fruit Turnover
  2. Meat Turnovers
  3. Apple Strudel
  4. Palmier Pastry
  5. Victoria Pastry
  6. Apple Strudel
  7. Chop in Puff
  8. Tuna Puff
Course Structure
Duration 27 Hours (3.5 days) 
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: 23 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

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Bank Address80 Raffles Place, UOB Plaza 1, Singapore 048624
Account Number340-317-112-1 (SGD)
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