At the end of the course, learners will understand:

  1. Understand the elements required to produce basic choux pastry products
  2. List and describe the functionality of ingredients used in making choux pastry products
  3. Calculate choux paste recipe using Baker’s Percentage
  4. Describe the ingredient pre-conditioning requirements that apply to choux paste making methods
  5. Describe the basic mixing method and processing parameters for making choux pastry
  6. Apply the choux paste making method to produce a variety of choux pastry products
  7. Pipe choux paste into a variety of shapes onto prepared baking trays at sizes and shapes required by product specifications
  8. Bake choux paste items in suitable hot oven with appropriate oven conditions (steam) to ensure a dry crisp product
  9. Remove and cool choux pastry cases prior to filling
  10. Prepare suitable fillings and toppings required to finish choux paste products to an acceptable standard
  11. Present finished items as per buffet or shop window display


  1. Learning Unit 1: Choux Pastries Basics
  2. Learning Unit 2:Choux Pastries Mise-en-Place
  3. Learning Unit 3:Choux Pastries Preparation and Baking Process
  4. Learning Unit 4:Ensure Quality of Prepared Choux Pastries
  5. Learning Unit 5:Adhere to Hygiene & Food and Workplace Safety Requirements


The course fee is $400 /pax (GST applicable). SDF subsidies are available.

SkillsFuture Subsidies :

SSG offers up to 70% subsidies for these course fees. For the various funding amounts, please Click here to find out more.

Payments :

Payment is preferred cash-less; either via NETS/GIRO/PAYNOW, company cheque (for company enrolments), and Skillsfuture Credit where applicable.

Enrollment and Schedules :

Enrollment can be done though phone, email or our online schedule

All courses indicated here are scheduled to run (confirmed dates).

Contact No: +65-64389693