Overview
The WSQ Higher Certificate in Food Services (Pastry and Baking) (Part-Time) is curated for any individual with a keen interest in baked goods and the fine arts of pastry making. With strong emphasis on hands-on practices, participants will acquire a strong foundation in bread and pastries production principles as well as restaurant service fundamentals.
Programme Intakes
| Programme | Intakes | Dates# |
| WSQ Higher Certificate in Food Services (Pastry and Baking)
(Part-Time) (HFPP) |
April 2020 | Start: 04 April 2020
End: 07 November 2020 |
| Start: 05 April 2020
End: 08 November 2020 |
||
| June 2020 | Start: 06 June 2020
End: 30 January 2021 |
|
| Start: 07 June 2020
End: 31 January 2021 |
||
| August 2020 | Start: 15 August 2020
End: 10 April 2021 |
|
| Start: 16 August 2020
End: 11 April 2021 |
||
| October 2020 | Start: 03 October 2020
End: 05 June 2021 |
|
| Start: 04 October 2020
End: 06 June 2021 |
#Commencement date may be subjected to change. Kindly contact the Student Admission for more information.
Mode of Study
Part 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 and class participation.
Duration & Structure
28 Weeks
Participants will be expected to complete 13 skills under 4 learning units. The programme will be conducted once a week 9.00am to 6.00pm.
Certification
WSQ Higher Certificate in Food Services (Pastry and Baking) awarded by SkillsFuture Singapore.
- Food Hygiene
-
- Follow Food and Beverage Safety and Hygiene Policies and Procedures
- Fundamentals of Baking
-
- Prepare Equipment and Ingredients
- Demonstrate Baking Techniques, Mixing Methods, and Piping Skills
- Prepare Sweet and Savoury Fillings, Sauces and Creams
- Principles of Baking
-
- Make Basic Cakes
- Make Cookies
- Make Muffins and Scones
- Make Tarts and Short-Crust Pastries
- Make Basic Breads
- Prepare Deep Fried Ready-to-Use Products
- Restaurant Service Skills for Chefs
-
- Interact and Serve Food and Beverage Customers
- Prepare for Service (Mise En Place)
- Provide Go-the-Extra-Mile Service
| WSQ Higher Certificate in Food Services (Pastry and Baking)
(Part-Time) (HFPP) |
Entry Requirements (Singaporeans / Singapore PR / International Applicant) |
1A pass in any preceding WSQ Certificate level(s) will also be recognized as fulfilment of English proficiency requirements. |
PROGRAMME FEES
| WSQ Higher Certificate in Food Services (Pastry & Baking) |
Singaporean / Singapore PR | International |
| Full Course Fee (Before GST) | $5,346.00 | $5,346.00 |
| SSG Grant1 | $4,793.10 | N.A. |
| Nett Course Fee (Before GST) | $552.90 | $5,346.00 |
| 7% GST on Nett Course Fee2 | $47.63 | $374.22 |
| Total Nett Course Fee Payable3,4 (Including GST) | $600.53 | $5,720.22 |
| Additional Funding if eligible under Mid-Career Enhanced Subsidy (MES)5 | $18.30 | N.A. |
| Total Nett Course Fee Payable, Including GST, after additional funding from MES | $582.23 | N.A. |
| Additional Funding if eligible under Workfare Training Support (WTS)6 | $285.60 | N.A. |
| Total Nett Course Fee Payable, Including GST, after additional funding from WTS | $314.93 | N.A. |
1Singaporeans and Singapore PRs will be eligible for up to 90% SSG funding for all WSQ Certificate level programmes and 80% SSG funding for Follow Food and Beverage Safety and Hygiene Policies and Procedures. Funding is subjected to SSG’s prevailing corporate policies and final approval.
27% GST is applicable on Nett Course Fee after SSG funding for the WSQ Higher Certificate in Food Services (Pastry & Baking) and applicable on the Full Course Fee before SSG funding for Follow Food and Beverage Safety and Hygiene Policies and Procedures.
3Course fee payable include essential training items.
4Singaporeans may also utilize available funds within their Post-Secondary Education Account (PSEA) or SkillsFuture Credits (where applicable) to offset total net course fee payable. All Singaporeans aged 25 and above can use their S$500.00 SkillsFuture Credit from the government to pay for a wide range of approved skills-related courses. Visit the SkillsFuture Credit website at www.skillsfuture.sg/credit to choose from the courses available on the SkillsFuture Credit course directory.
5The SkillsFuture MES is for Singaporeans aged 40 years old and above.
6The WTS is for Singaporeans aged 35 years and above (13 years old and above for Person with Disabilities) and who earns a monthly income of not more than $2,000.00.
MISCELLANEOUS FEESa
| Description | When Payable | Amountc (incld. GST) |
| Application Fees | Upon application (Non-refundable) |
50.00 |
| SHATEC English Testb | Upon admission (if applicable) |
60.00 |
| Re-Admission Fees | Upon admission (if applicable) |
60.00 |
| Late Payment Fee | Upon exceeding the instalment due date | 1% per month on amount outstanding, payable together with the amount outstanding |
| Review / Remarking of Examination Paper (per theory subject) | Upon registration for review / remarking | 53.50 |
| Re-Examination (per WSQ module or SHATEC theory subject) | Upon registration of Re-Exam | 107.00 |
| Re-Examination (per SHATEC practical subject) |
214.00 | |
| Re-Examination with Tutorial
(minimum of 2 hours) |
214.00 for first 2 hour block
107.00/subsequent hour or part thereof |
|
| Kitchen Based Practical Practice (fees do not include ingredients) | Upon registration of Practical Practice | 53.50 for first 4 hour block
16.05/ subsequent hour or part thereof |
aMiscellaneous fees refer to any non-compulsory and non-standard fees which the student will pay only where applicable. Miscellaneous fees are generally out of pocket expenses which cannot be offset by PSEA or SkillsFuture Credits.
bSHATEC English Test is only registered where the student does not fulfil the English requirements required by SHATEC during application.
cAll prices quoted are accurate at time of print but may be subjected to changes without notice.
Student Administration
Tel: (65) 6415 3510 / 519 / 528 / 554
Email: enrolment@shatec.sg
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