- Written Assessment
- Practical Assessment
Course Code: TGS-2025052230
Funding Validity Period: 08-01-2025 to 07-01-2027
The baking community in Singapore reflects a growing interest in integrating local flavours, like durian, into classic pastry-making. Despite their passion for innovation, many bakers face challenges in working with durian due to its unique characteristics, such as strong aroma, distinctive flavours, and variable texture.
Durian presents both opportunities and complexities in pastry-making. Its incorporation into basic pastries requires a deep understanding of ingredient properties, precision in preparation, and adaptability in applying baking techniques. Learners also need guidance on balancing durian’s bold flavours with traditional pastry elements to create well-rounded, professional-quality desserts.
This course is designed to address these needs by equipping learners with foundational skills in pastry-making, emphasizing the use of durian as a key ingredient. Through a structured, hands-on approach, learners will gain confidence in preparing, baking, and assembling pastries that highlight durian’s unique qualities while maintaining consistency and quality in their creations.
Teaching Method
Classroom Facilitated Training
Class Size
10
Course Attendance
Classroom Facilitated Training and Practical Training (Work-Based/Workplace Learning)
The baking community in Singapore reflects a growing interest in integrating local flavours, like durian, into classic pastry-making. Despite their passion for innovation, many bakers face challenges in working with durian due to its unique characteristics, such as strong aroma, distinctive flavours, and variable texture.
Durian presents both opportunities and complexities in pastry-making. Its incorporation into basic pastries requires a deep understanding of ingredient properties, precision in preparation, and adaptability in applying baking techniques. Learners also need guidance on balancing durian’s bold flavours with traditional pastry elements to create well-rounded, professional-quality desserts.
This course is designed to address these needs by equipping learners with foundational skills in pastry-making, emphasizing the use of durian as a key ingredient. Through a structured, hands-on approach, learners will gain confidence in preparing, baking, and assembling pastries that highlight durian’s unique qualities while maintaining consistency and quality in their creations.
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
- be keen to learn how to make this visually stunning and delicious dessert. No prior experience is required.
- Vanilla Sponge
- Durian mousse using fresh durians
- Durian whipping cream
- Piping of durian thorns
- Airbrushing to create texture and color
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
