WSQ Prepare Advanced Cakes
The WSQ Prepare Advanced Cakes course, Participants will not only learn the intricacies of cake preparation but also develop the skills to assess and enhance the quality of their creations.
WSQ Prepare Advanced Cakes
The WSQ Prepare Advanced Cakes course aims to equip learners with the ability to design, prepare, and produce a wide variety of sophisticated cakes. Participants will not only learn the intricacies of cake preparation but also develop the skills to assess and enhance the quality of their creations.
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:
- Making and decoration of a range of advanced cakes incorporating different fillings and finishing techniques
- Prepare a range of sponge cake bases, mousse type fillings and glazes to produce a variety of specialised Gateaux and Entremets
- Incorporate piping and decoration techniques including the use of rolled fondant as a component of the decoration
- Identify the quality aspects of the ingredients used in sponge cakes, fillings and decoration
- Identify a range of ingredients used in the making of a variety of sponge cake bases
- Produce sponge cakes using foaming, all in and chiffon style mixing methods
- Identify suitable ingredients and quality aspects for the making of mousse type fillings and mirror type glazes
- Apply a variety of finishing mediums to prepared cake bases sandwiched with, butter cream, mousse type fillings
- Apply a range of advanced piping techniques that will enhance the finish of specialised Gateaux and Entremets
- Use a range of suitable mirror glazes to coat and decorate Entremets and Gateaux
- Apply portion control aspects on a range of cakes suitable for buffet presentation and plating as dessert portion
- Store base materials along with finished items in suitable containers and conditions that prolonged shelf life and cover food safety guidelines
Recipes include:
- Joconde sponge
- Coffee buttercream
- Chocolate Ganache
- Opera cake
- Chocolate sponge
- Chocolate truffle cake
- Dark Chocolate mirror glaze
- Vanilla sponge
- Hazelnut sable dough
- Passion fruit mousse cake
- White chocolate glaze
- Course Structure
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 – $273.80
21 – 39 Years old – $421.80
LTVP Holders – $791.80
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.
