This programme is designed to provide students with the critical knowledge and skills needed to work in a pastry and bakery outlet. Students will acquire relevant pastry and baking skills to produce desserts, cakes and breads commonly found in Western cuisines.

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

Certification

WSQ Higher Certificate in Pastry and Bakery awarded by Singapore Workforce Development Agency

Programme Outline

Pastry and Bakery

• WSQ Conduct Baking Ingredients Experiments
• WSQ Demonstrate Baking Techniques, Mixing Methods and Piping Skills
• WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures
• WSQ Maintain Food & Beverage Production Environment
• WSQ Maintain Quality Control Procedures
• WSQ Maintain Safe and Secure Working Environment
• WSQ Prepare Basic Breads
• WSQ Prepare Basic Cakes
• WSQ Prepare Cookies
• WSQ Prepare Icing, Chocolate and Glazes
• WSQ Prepare Mise En Place 1
• WSQ Prepare Muffins and Scones
• WSQ Prepare Pre-mix, Frozen and Bake-off Products
• WSQ Prepare Short-crust Pastry
• WSQ Prepare Sweet and Savoury Fillings, Sauces and Creams
• Practicum

Hospitality and Tourism

• Fundamentals of Hospitality Hosting

General Studies

• Communication Skills

Entry Requirement

Singaporean and PR

(Minimum age of 16 years old and above)

• Minimum 2 GCE ‘N’ Level including English*
• Successful Admission Interview