Comprehensive Western Cuisine – Pies and Tarts

About This Course

This course aims to provide learners who are interested in pursuing a professional skills-based career in the food services industry with the necessary expertise in the field of patisserie, specifically in preparing and producing of pies and tarts.

What You’ll Learn

Learners will be able to:

a) Interpret recipes, methods and principles of preparing and baking different pies and tarts

b) Explain the quality characteristics, common faults and precautionary measures to take in the preparation of different pies and tarts

c) Prepare different types of fillings, icings, toppings, glazes, fondant, sauces and creams for different pies and tarts

d) Prepare doughs and batters for baking using techniques to roll out, fold, shape and cut doughs

Course Code TGS-2024042429
Duration (in hour / minute)

Classroom Facilitated Training – 2 hrs

Practical – 26 hrs

Assessment – 4 hrs

TOTAL hrs – 32 hrs

Assessment Modes Practical, Oral Questioning
Duration (in day; up to 8 to 9 hours per day) Total Classroom hrs = 32 hrs
Funding Type UTAP+SFC

 Nett Fee after SSG’s Course Fee Funding

Type Category of Individuals
Singapore Citizens, Singapore Permanent Residents and Long Term Visit Pass
Plus (LTVP+) holders
Employer-sponsored and self-sponsored Singapore Citizens aged 40 years old
and above
SME-sponsored local employees (i.e Singapore Citizens and Singapore
Permanent Residents)
Funding Source
SkillsFuture Funding (Baseline) SkillsFuture Mid- Career Enhanced Subsidy SkillsFuture Enhanced Training Support for SMEs
Up to 50% of Course Fees Up to 70% of Course Fees Up to 70% of Course Fees
Course Fee $ 1,300.00 $ 1,300.00 $ 1,300.00
SkillsFuture Funding $ 650.00 $ 910.00 $ 910.00
Nett Fee Payable (Before GST) $ 650.00 $ 390.00 $ 390.00
GST (9% x $1300.00) $ 117.00 $ 117.00 $ 117.00
Final Amount Payable (Incl. of 9% GST) $ 767.00 $ 507.00 $ 507.00
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(For Local Employers) More about SFEC

* Self-sponsored individuals must be at least 21 years old.

*Terms and conditions applies to all types of SSG fundings.More details at