About this Course

Programme Overview

Eastern and Western Pastry and Bakery

Master the intricate skills and knowledge of traditional and advanced pastry and bread-making and learn the production techniques of hotels, restaurants and standalone patisseries through Eastern and Western hands-on pastry and baking techniques.

Study and Work

Term 1 comprises full day classroom learning and hands-on practicum in At-Sunrice. There is no allowance in term 1.

Term 2 onwards is a 1-week classroom learning (study) and 2-weeks apprenticeship (work) rotation with a monthly allowance of S$800 and an additional S$600 from Singapore Workforce Development Agency (WDA) for Singapore Citizens and Permanent Residents (SPRs). Students train at one production site during the apprenticeship.

Programme Content

Term 1

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

Term 2

• Prepare Advanced Malay Desserts
  
• Prepare Advanced Chinese Desserts
  
• Prepare Puff Pastries
  
• Prepare Yeast-raised Pastries
  
• Prepare Choux Pastries
  
• Prepare Advanced Cakes
  

Term 3

• Supervise Food Production
  
• Maintain Inventories
  
• Prepare Café Style Breads
  
• Bake Artisan Bread
  
• Bake for Health
  
• Understand Nutritional Knowledge and Dietary Requirements
  
• Apply Sensory Analysis to Food and Beverage Preparation and Presentation
  

Term 4

• Develop Ice Cream Recipes
  
• Develop and Implement Budget
  
• Develop Menu
  
• Carve Fruits and Vegetables for Food Presentation
  
• Design Contemporary Plated Desserts
  
• Prepare Marzipan Decorations
  

Term 5

• Fabricate Chocolate Decorations
  
• Prepare Advanced Petit Fours and Macaroons
  
• Prepare Advanced Confectionery
  
• Prepare Advanced Entremets and Tarts
  
• Master Sugar Work Techniques
  
• SpiceOdysseyTM Project
  

Important to Note

Enrolment is subject to availability and incomplete application will not be processed.

The programme is conducted in english and proficiency in the language is a requirement. Please see admissions criteria.

 Programme contents and all prices are subject to change.

Singaporeans who successfully attain a WSQ Diploma for the first time after 1 March 2011 will be eligible for a CQA of S$1,000 in cash.

Funding

1) WDA Programme Fee Funding

 Enjoy up to 70% WDA programme fee funding for all Singapore Citizens and SPRs who are eligible for our WSQ Diploma programmes.

2) Workfare Training Support (WTS) Scheme - 95% Programme Fee Funding 

Eligible for:

All employed Singaporeans who are eligible for our WSQ Diploma programmes

35 years old and above

Monthly income of not more than S$1900 

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