IMPORTANT NOTICE: From 1 October 2023, all learners attending SkillsFuture Singapore's (SSG) funded courses must take their attendance digitally via the Singpass App.


Intermediate Pastry Preparation

Course Information

This module is designed to equip learners with the skills and knowledge to use suitable techniquesto prepare ice creams,meringues, entremets, recognize the impactsof temperature on flavourof hot and colddesserts, and determine how thelaminated dough processworks and laminate andrest doughs
After attending the course, learners will be able to:
  • Utilize the principlesof baking to bake
  • Imitate the recipes andmethods of baking
  • Explain impacts of temperatureon flavour of hot and colddesserts
  • Prepare and assemblecomponents
  • Determine typesand methods assembling,finishing, and decorating
  • Apply finishing touchesand decorations for platingand presentation
  • At least 21 years old;
  • At least secondary school education;
  • Able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification Workplace Literacy Level (WPL Level 5)

Fees & Funding

SC - Singaporean Citizen

> Total Course Fees ( Before Funding or Subsidy ) Fees ($)
Full Course Fee (excluding GST)
GST on Full Course Fee
Full Course Fee (including GST)
> (Self-Sponsored) - SC 21 to 39 Years Old or PR,
(Employer-Sponsored) - non-SME <40 Years Old
Fees ($)
Course Fee Funding
(up to 50%)
Course Fee per Trainee
(Nett Course Fee excl. GST)
Course Fee payable per Trainee
(incl. GST)
Funding Category
> (Self-Sponsored) - SC 40 Years Old and Above,
(Employer-Sponsored) - non-SME >40 Years Old
or SME
Fees ($)
Course Fee Funding
(up to 70%)
Course Fee per Trainee
(Nett Course Fee excl. GST)
Course Fee per Trainee
(incl. GST)
Funding Category

*Note : Payment is required for all trainee if he/she did not complete the course (i.e. NYC, halfway drop-out).

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