WSQ Make Basic Cakes

Understand the elements required to produce basic cake type products

List and describe the functionality of ingredients used in making cake products

Calculate cake recipe using Baker’s Percentage

Describe the ingredient pre-conditioning requirements that apply to cake making methods

Describe the basic mixing methods and processing parameters for making cake type products

Apply the various cake making methods to produce a variety of cake products

Calculate specific gravity for cake batters and relate this to baked product quality parameters

Line and deposit accurately cake batters into various pans and tins as required

Bake cake batters in suitable oven conditions to a satisfactory standard

Remove and cool cake products after baking

Evaluate baked cake products following quality parameters

Store baked items under suitable conditions

Produce basic cake type items following standard hygiene and food safety requirements for food production

Practical Components

Creaming Method / All-in Method / Chiffon Method

Batter Cakes,

Sponge Cakes,

Chiffon Cakes,

Cheese Cakes,

Swiss Rolls

After SkillsFuture Funding: 

$266.18 for Singaporeans 40 years old and above.

$402.68 for Singaporeans between 21-39 years old

Funding 

Full Fees : $743.93

SME / MCES / Singaporeans > 40 years old : $266.18

Non SME / PRs / Singaporeans < 39 years old : $402.68

Additional Info

UEN number: 200821327E

Course Code : TGS-2018500624

Course Funding Period : 01 Nov 2018 - 08 May 2024

Course Duration : 5 Days