Diploma in Pastry and Baking

Overview

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 Structure

Programme Intakes

Please contact us at [email protected] for 2019 intake details.

Mode of Study

Full Time

The average 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.

Duration & Structure

18 months consisting of:

12-month Institutional Training

Students will be expected to complete 13 subjects. The programme consists of 28 to 36 instructional hours per week spread over 4 terms or 2 semesters. Each term is 10 weeks in duration, excluding exam and break weeks.

6-month Industrial Attachment1

The industrial attachment component combines practical training with hands-on experience that will prepare students well in future careers in the hospitality industry.

Students will be placed with approved industry training partners of their choice and a monthly training allowance will be provided during the period of attachment.

Students who have completed a preceding course in WSQ Higher Certificate in Pastry and Bakery conducted by SHATEC may be eligible for subjects and/or Industrial Attachment exemptions and as such complete the programme in less than 18 months.

1Industrial attachment placement in Singapore for international students is not guaranteed and will be subjected to approval of relevant passes by the Ministry of Manpower (MOM). In the event that the application of the relevant passes is unsuccessful, international students will be placed in a hotel or F&B establishment approved by SHATEC back in their home countries.

Certification

Diploma in Pastry and Baking awarded by SHATEC

Programme Outline

First Semester#

  • Fundamentals of Baking (Demonstration / Individual Stoves)
  • Principles of Baking (Demonstration / Individual Stoves)
  • Practicum and Event Catering I

Second Semester#

  • Professional Development for Hospitality
  • Introduction to Management and Organisation
  • Food, Wine and Beverage Studies
  • Essentials of Food Knowledge
  • Food Science and Nutrition
  • Kitchen Organisation
  • Food and Beverage Cost Control
  • Principles of Western Food Preparation (Demonstration / Individual Stoves)
  • Dessert I
  • Menu Planning and Pricing
  • Practicum and Event Catering II

# Subjects may be taught in a different semester of study listed. Students will be issued booklists and timetables at the start of each term for updated subject listings.

Click here to view subject synopses

Entry Requirements
Diploma in Pastry and Baking
(DPB)
Entry Requirements English Proficiency Requirements
Singaporeans / Singapore PR Applicant International Applicant
  • At least one of the following proficiency levels in English:
    • Pass in GCE ‘N’ Level English
    • Level 5 in WPLN
    • Band 5.0 in IELTS
    • Minimum score of 61 points (internet-based total) in TOEFL
    • Pass in SHATEC English Test

OR

  • A pass in any preceding WSQ full qualification will be recognized as fulfilment of English proficiency requirements
  • Minimum 3 GCE ‘N’ Level / Pass in NITEC
  • Successful interview
  • Successfully completed minimum 10 years of formal education.
  • Successful interview
  • Applicants who have successfully completed a preceding course in WSQ Higher Certificate in Pastry and Bakery may be eligible for exemptions in relevant subjects and/or Industrial Attachment and as such complete the programme in less than 18 months.


Student Administration

Tel: (65) 6415 3510 / 519 / 528 / 554
Email: [email protected]


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