At the end of the course, learners will:

  1. Understand the elements required to produce muffins batters and scone dough
  2. List and describe the functionality of ingredients used in making muffins and scones
  3. Calculate muffin and scone recipe using baker’s percentage
  4. Describe the ingredient pre-conditioning requirements for making muffins and scone products
  5. Describe the basic mixing methods and processing parameters for making muffins and scones products
  6. Apply the various mixing methods to produce muffins and scone items
  7. Deposit muffin batters into prepared tins and muffin cups
  8. Sheet scone dough to desire thickness by hand and cut to appropriate shape using hand cutters
  9. Line scone pieces onto prepared baking tray, egg wash
  10. Describe why it is necessary to rest scone dough prior to baking
  11. Bake muffins and scones at appropriate baking temperature and suitable oven settings to a satisfactory standard
  12. Remove and cool muffin and scones appropriately
  13. Finish muffin products where appropriate for presentation


  1. Learning Unit 1: Muffins & Scones Basics
  2. Learning Unit 2: Muffins & Scones Mise-en-Place
  3. Learning Unit 3: Muffins & Scones Preparation and Baking Process
  4. Learning Unit 4: Ensure Quality of Baked Muffins & Scones
  5. Learning Unit 5: Adhere to Hygiene & Food 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