Prepare Advanced Cakes

Course Objectives & Contents

Prepare students in the 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 

Practical Component

Gateaux: Mocha, Chocolate, Strawberry, Chocolate, etc

Entremets: Chocolate Mousse Dome, Passion Fruit with Hazelnut Sablé.

Piping, Finishing Skills, etc

After SkillsFuture Funding: 

$281.20 for Singaporeans 40 years old and above.

$429.20 for Singaporeans between 21-39 years old

Pre-requisite: Completed “Make Basic Cakes” module

Funding

Full Fees : $799.20

SME / MCES / Singaporeans > 40 years old : $281.20

Non SME / PRs / Singaporeans < 39 years old : $429.20

Course Duration : 5 Days

Additional Info

UEN number: 200821327E

Course Code : TGS-2018505054

Course Funding Period : 01 Apr 2019 - 30 Dec 2024