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Make Yeast-Raised Pastries (English)

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On completion of this unit, the learner will have knowledge and application skills in preparing yeast-raised pastries and be able to apply them to the workplace. This includes preparing to make yeast-raised pastries, preparing yeast-raised pastry dough, shaping yeast-raised pastry products and baking yeast-raised pastries.

  • Types and uses of baking tools and equipment
  • Types, characteristics, functions and quality indicators of baking ingredients
  • Fermentation process 
  • Effects of ingredients on quality of yeast-raised dough and products
  • Recipes and methods of preparing different types of yeast-raised pastries
  • Importance and use of baker’s percentage and formula
  • Variety of fillings and their suitability to be baked with dough or added after baking
  • Techniques for rolling out, folding, shaping and cutting dough
  • Importance of brushing off excess flour from dough surfaces during folding and turning
  • Importance of controlling temperature of dough at various stages of preparation
  • Principles of baking yeast-raised pastries
  • Methods of cooling and storing yeast-raised pastry products
  • Quality characteristics of yeast-raised pastry products
  • Common faults in yeast-raised pastry products and how to prevent them
  • Food and workplace safety and health requirements

Items/Dishes Covered includes:

  • ​Fillings
  • Danish Pastries
  • Brioche Dough and products
  • Croissant Dough and products
  • Buns
  • Rolls

ACI reserves the rights to amend, revise or withdraw the dishes featured due to products availability.

 


Non-S’porean

S’porean/PR
(after SSG subsidy)

S’porean aged 40 years & above
(after MCES subsidy)

Programme Fee

 $      990.00

 $     990.00

 $     990.00

Funding/Subsidy

N.A.

 - $   891.00

 - $   891.00

Nett Course Fee

 $     990.00

 $      99.00

 $      99.00

GST 7%

 $         69.30

 $        6.93

 $        6.93

Payable Course Fees

 $      1059.30

 $      105.93

 $      105.93

Payment Accepted Via:

  • SkillsFuture Credit Claim (For Singaporeans aged 25 and above)
  • NETS at our counter
  • E-NETS
  • AXS
  • PAYNOW

SkillsFuture Singapore (SSG) Subsidy

  • Enjoy 90% SSG subsidy for all Singaporeans and PRs

Mid-Career Enhanced Subsidy (MCES) Subsidy

  • Eligible for Singaporeans aged 40 years old and above 
  • Enjoy 90% SSG subsidy

SkillsFuture Credit (SFC)

  • For Self-Sponsored Individuals only
  • All Singaporeans aged 25 and above will receive an opening credit of S$500.
  • You may utilise your SkillsFuture Credit to offset the course fee payable after subsidy/funding.

  • Participants whom keen to learn make yeast-raised pastries.


  • Trainees are required to clean up after class.
  • Attendance is required for all programmes (WSQ and non WSQ Courses).
  • There will be written and practical assessments for all WSQ Courses.
Refund Policy Refund

Withdrawal notification received at least 14 calendar days before course commencement

  • 75% refund of paid course fees

Withdrawal notification received less than 14 calendar days from the course commencement OR Upon course commencement

  • No refund of paid course fees