WSQ Make Muffins and Scones
WSQ Make Muffins and Scones – The objective of this module is to empower learners with the skills to design, prepare, and create a diverse array of muffins and scones. Participants will not only learn the techniques for making these delightful baked goods but also develop the ability to evaluate and enhance their quality.
WSQ Make Muffins and Scones
The objective of this module is to empower learners with the skills to design, prepare, and create a diverse array of muffins and scones. Participants will not only learn the techniques for making these delightful baked goods but also develop the ability to evaluate and enhance their quality.
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 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
Recipes include:
- Plain muffin with Raisin
- Chocolate chips muffin
- Solid Fat Muffin
- Cream Style Muffin vanilla
- Cheddar Cheese Muffin
- Pesto Muffin
- Fruit Scone with cream base
- Fruit Scone with buttermilk base
- Cheese Scone
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 – $202.02
21 – 39 Years old – $311.22
LTVP Holders – $584.22
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.
