Make Cookie

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

Produce cookie products following standard hygiene and food safety requirements for food production

Practical Component

Rub-in Method / Blend Method / Creaming Method / Meringue Method

Ice box

Viennese & Macaroons Formed & Dropped Cookies

Almond Biscuits

Oat,

Cornflakes

Chocolate Chips

After SkillsFuture Funding: 

$207.48 for Singaporeans 40 years old and above.

$316.68 for Singaporeans between 21-39 years old

Funding 

Full Fees : $589.68

SME / MCES / Singaporeans > 40 years old : $207.48

Non SME / PRs / Singaporeans < 39 years old : $316.68

Additional Info

UEN number: 200821327E

Course Code : TGS-2018500676

Course Funding Period : 02 Jan 2019 - 04 Aug 2024

Course Duration : 4 days