Make Hot and Cold Desserts

Objectives & Content Upon completion, the participants will be able to:

q Describe the functionality of ingredients used in making hot & cold desserts

q Prepare a variety of suitable custard bases for baked and frozen desserts

 q Prepare Gelatine based, Ice Cream and Sorbet Desserts q Prepare a range of suitable desserts products using ice cream and sortbet

 q Prepare parfait, Bombe Alaska, Ice Cream Cakes q Store and date stamp fillings for food safety aspects

 q Preparation for creams and custards for use in ice cream and soufflé dishes

 q Preparation of Sugar solutions, simple syrup, boiled sugars q Prepare a variety of Sorbet items from fruit juices and fruit puree q Prepare gelatin based desserts q Handling requirements for use of gelatin in desserts

q Use of suitable flavours and garnish for quality ice cream

q Prepare suitable sponge products for use as garnish and base for Bombe items

q Assemble a range of ice cream based desserts

q Finish and garnish items with sauces and creams

q Refrigeration process for making ice cream and sorbet

q Understand the principles of overrun and its affect of product quality

q Apply correct storage procedures for making of ice cream

After SkillsFuture Funding: 

$259.35 for Singaporeans 40 years old and above.

$395.85 for Singaporeans between 21-39 years old

Funding

Course Fees: $737.10

50% Funding 21yrs-39 yrs old : $395.85 ( For SG & SPR)

70% Funding 40 yrs above : $259.35 ( SG )

Additional Info

UEN number: 200821327E

Course Code : TGS-2019500566

Course Funding Period : 08 Apr 2019 - 29 Jan 2023