WSQ Make Tarts and Short-Crust Pastries

Course Synopsis:

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

Course Objectives:
  1. On completion of the course, learners will be able to:
  2. Understand the elements required to produce basic short pastry
  3. List and describe the functionality of ingredients used in making Short Crust Pastry
  4. Calculate Short Crust Pastry recipe using Baker’s Percentage and ratio and proportion
  5. Describe the ingredient pre-conditioning requirements for Short Crust Pastry ingredients
  6. Describe the basic mixing methods and processing parameters for making Short Crust Pastry
  7. Apply the various Short Crust Pastry Methods to produce Short Crust Pastry items
  8. Sheet Short Crust Pastry by hand or machine to desire thickness
  9. Cut, shape and line pastry dough into appropriate forms, tins, foils pans
  10. Understand the importance of minimizing of scrap pastry and its effect of product texture and quality
  11. Describe the resting requirements for Short Crust Pastry
  12. Bake Short Crust Pastry items to a satisfactory standard
  13. Cool and finish Short Crust Pastry as required
  14. Evaluate baked Short Crust Pastry products following quality parameters
  15. Store baked items under suitable conditions
  16. Produce Short Crust Pastry items following standard hygiene and food safety requirements for food production
Products (Practical Component):
  • Short tart cases
  • Quiche Dough
  • Fruit Tart
  • Custard Filling
  • Cream Cheese Tart
  • Coconut Tart
  • Lemon Tart Filing
  • Lattice design Apple pie
  • Streusel Apple Pie
  • Almond filing
  • Pear tart
  • Quiche Pie & Quiche filing base
Course Structure
Duration 35 Hours (4.5 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: 31 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 Tarts & Shortcrust Pastry”

To Apply

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