This programme is designed especially for those with a passion for creating gourmet pastries, signature breads, cakes and specialty desserts – an absolute essential for any aspiring pastry chef or baker.

Programme Outine

Pastry and Bakery

• Asian Sweets and Pastries (Demonstration)
• Asian Sweets and Pastries (Individual Stoves)
• Elaborate Sweets and Pastries
• Kitchen Organisation
• Menu Planning and Pricing
• Food Science and Hygiene2
• Fundamentals of Baking (Theory/Demonstration) 2
• Fundamentals of Baking (Individual Stoves) 2
• Principles of Baking (Theory/Demonstration) 2
• Principles of Baking (Individual Stoves) 2

Culinary

• Principles of Western Food Preparation (Theory/Demonstration)
• Principles of Western Food Preparation (Individual Stoves)

Food and Beverage

• Essentials in Food Knowledge
• Fundamentals of Beverage Knowledge
• Fundamentals of Hospitality Hosting
• Practicum & Event Catering

General Studies

• Communication Skills
• Principles of Supervision

2 Subjects will be exempted via WSQ Higher Certificate in Pastry and Bakery route.

Mode of Study

Full time

On an average, the teacher-to-student ratio is 1:40 for theory lessons and 1:20 for practical lessons.

Assessment Framework

Theory and practical examinations, practical exercises, presentations, written assignments, projects, class participation and performance during industrial attachment

Certification

Diploma in Pastry and Baking awarded by SHATEC

Entry Requirement

Singaporean and PR

(Minimum age of 16 years old and above)

• Minimum 3 GCE ‘N’ Level OR
• Pass in Certificate in Basic Baking OR
• Pass in NITEC AND
• Pass in GCE ‘N’ Level English*
• Successful Admission Interview