- Written Assessment
- Practical Assessment
Course Code: TGS-2024052129
Funding Validity Period: 03/02/2025 to 02/02/2027
No-bake Cheesecake is a popular dessert in Singapore due to its refreshing nature and lighter texture, making it an ideal treat for our warm climate. 3D Jelly, with its impressive and intricate designs, never fails to captivate everyone. In this course, we will guide you through the process of combining these two delightful desserts to create visually stunning and delicious desserts.
Classroom Facilitated Training
100% for Classroom Facilitated Training and Practical Training (Work-Based/Workplace Learning)
Class Size
16
Course Attendance
100% for Classroom Facilitated Training and Practical Training (Work-Based/Workplace Learning)
No-bake Cheesecake is a popular dessert in Singapore due to its refreshing nature and lighter texture, making it an ideal treat for our warm climate. 3D Jelly, with its impressive and intricate designs, never fails to captivate everyone. In this course, we will guide you through the process of combining these two delightful desserts to create visually stunning and delicious desserts.
Learners must be above 21 years of age and are assumed to:
- be able to read, write and communicate in English
- have completed at least Secondary School or equivalent
LU1 – The Ingredients: Learners are introduced to a range of common/popular specialty cuisines and their ingredients to have a general overview. Learners are then introduced to the specialty cuisine that this course will focus on, the innovative 3D Gelatine Cheesecake. The first step to create this dessert is to know the ingredients and their characteristics. This foundational knowledge is crucial for achieving the desired texture, flavour, and intricate 3D piping that define a successful gelatine cheesecake.
LU2 – Make the Cheesecake: Building on their knowledge of the ingredients, learners will proceed to the hands-on creation of the cheesecake, focusing on its three key components: the crust, the filling, and the gelatine canvas. Each component requires specific handling techniques, which the Trainer will demonstrate sequentially. Learners will then practice these techniques to master the art of assembling a perfect cheesecake.
LU3 – Decorate the Gelatine: Once the gelatine canvas has fully set, learners will progress to the decoration stage. This unit focuses on mastering the art of 3D jelly piping, a technique used to create intricate floral designs within the canvas. The step makes the gelatine cheesecake unique because it requires precision and control to direct the jelly's flow, along with the layering and shading methods that impart a three-dimensional appearance to the designs. Learners will explore a variety of patterns to build a diverse skill set in this specialized culinary art.
LU4 – Present the Cheesecake: In the final unit, learners will master the art of dessert presentation. Moving beyond traditional cake pans, they will explore a variety of containers and decorative elements to elevate the visual appeal of their cheesecake. This unit not only focuses on creating aesthetically pleasing presentations but also delves into cultural considerations, ensuring that each dessert is showcased in a way that respects diverse tradition.
This course is applicable for SkillsFuture Funding up to 70%.
*From 1 Jan 2022, SkillsFuture course funding will be revised to a baseline of 50% subsidy, with an additional 20% subsidy (up to 70% subsidy) for SMEs and Mid-career individuals (Singapore citizens above 40 years old) . Do note that the funding amount advised is not final and is subject to changes.
If you are a Singaporean aged 25 and above, you can choose to use your SkillsFuture Credit to offset the payment for this course. Visit the SkillsFuture Credit website www.skillsfuture.sg/credit to choose from the wide range of approved skills-related courses available on the SkillsFuture Credit course directory.
Candidates who have completed and certified competent will receive a Statement Of Attainment from SSG
