Cookies Making
Cookies Making – The objective of this training module is to equip learners with the skills and knowledge to make cookies, as well as work professionally in a pastry kitchen. Make Cookies is a 27 Hours program that consists of theory, hands-on practices, e-Learning and assessment. This program allows you to gain knowledge and skill in preparing various types of Cookies.
Cookies Making
Cookies Making – This training module’s goal is to give students the know-how and abilities they need to function effectively in a pastry kitchen and bake cookies.
A 3.5-day curriculum called Make Cookies includes theory, practical exercises, online learning, and assessment. With the help of this program, you may learn how to make a variety of cookies.
Upon completion of the course, you will receive an SOA (Statement of Attainment) (e-Cert) in Baking. With this cert you can find more opportunities in Singapore Market.
Course Content
Learning Units:
- Understand the elements required to produce basic cookie dough’s
- List and describe the functionality of ingredients used in making cookie dough
- Calculate cookie dough recipe using Baker’s Percentage
- Describe the ingredient pre-conditioning requirements for making varieties of cookie dough
- Describe the mixing methods and processing parameters for making cookie dough
- Apply the various mixing methods to produce dropped, piped, aerated and ice box cookie dough
- Deposit or cut, prepared cookie dough using appropriate baking trays and piping bags where applicable to certain desired yield
- Rest cookie dough according to processing requirements
- Bake cookie dough to satisfactory standard following baking conditions in standard recipe
- Remove and cool cookie dough on baking racks
- Prepare finishing medium as required by product category
- Apply finishing procedures where appropriate to cookie dough
- Evaluate baked cookie items following quality parameters
- Store baked items under suitable conditions
Recipes include:
- Pipe Swiss Butter Cookie (Rosettes, Fingers, Rings)
- Coconut Macaroons
- French Macaron
- Chocolate Chips Cookie
- Raisin Oatmeal Cookie
- Corn Flakes and Mixed Spice Cookies
- Almond and Orange Zest Biscotti
If using SkillsFuture credit, students are not permitted to use points for exchange. Rules and Regulations will be based on the ATO’s guidelines
40 Years old and above – $207.48
21 – 39 Years old – $316.68
LTVP Holders – $589.68
Mid-Career Enhanced Subsidy (MCES) Funding – up to 70% of Course Fee
Singaporeans aged 40 years old and above.
Enhanced Training Support for SMEs – up to 70% course Fee
- For SMEs that meet all of the following criteria :Trainees must be Singaporeans or SPRs.
- Companies must be registered or incorporated in Singapore.
- Trainees must be fully sponsored by their employer for supportable cost components (such as course fees) incurred on the training course.
- Trainees must be full-time or permanent part-time employees of the sponsoring company, and continue to receive their salary when they attend training.
- Trainees must be hired in accordance with the Employment Act and fully sponsored by their employers for the course.
- Absentee payroll can be claimable after successfully completion of course.
SSG Funding – up to 50% of Course Fee
Singaporeans aged 21 to 39, SPRs and LTVP+ Holders.
- SkillsFuture Credit (SFC) can be only eligible for self-sponsored trainees.
- Absentee payroll can be only claimed for company-sponsored trainees.
- Long Term Visit Pass Plus (LTVP+) funding support took effect from 1 Oct 2021, LTVP+ holders can be identified with their green visit pass cards, with the word ‘PLUS’ on the back of the card.
