About this Course
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
Course Rating
- /5 from users
Course Enquiry
Course Info
- Course Provider SHATEC INSTITUTES PTE. LTD.
- Course Category Business
- Course Price $7313
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