International Diploma in Pastry and Baking Arts
(Apprenticeship)

Mode of Study:
Full-time

Duration:
18 months
(3 months of Full-Time Theory
+15 months of Apprenticeship & Study)

Delivery Method:
Classroom / Practical /
E-Learning

Assessment Method:
Written and Practical Exam

Available Intakes:
March 2024
June 2024
October 2024

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Practical training and assessment involve use of eggs and meat-based ingredients.
Kindly declare dietary restrictions (if any) at the point of application.

Schedule


The programme is conducted over 3 trimesters of 6 months each (total 18 months).

For the first 3 months, trainees will attend full-time 5-day per week institutional training on campus.

From 4th month onwards, trainees will attend 3-day institutional training per week (combination of in-person and online learning) and serve 3-day apprenticeship with a hotel.

Available Intakes


Intake

Commencement Date

Application Deadline for International Students

March

25 March 2024

23 February 2024

June

24 June 2024

24 May 2024

October

7 October 2024

6 September 2024

Apprenticeship Allowance


All trainees will receive $1,300 a month for the apprenticeship duration (total of 15 months).

Admission Requirements


*All applicants must be at least 17 years old and above to meet the minimum entry requirement.

1. Qualification

  • Minimum a C6 pass in 3 GCE ‘N’ Level subjects or equivalent or
  • At least a C6 pass in 1 IGCSE Level Subject or
  • WPLN 5 or
  • WSQ Certification or equivalent certification or
  • Completed a NITEC / Higher NITEC Certification from NITEC School of Hospitality or
  • An equivalent professional qualification will be assessed on a case-by-case basis or
  • International applicants must have completed 10 years of formal education

2. Successful Interview

Interview may be waived for applicants who have successfully completed any preceding WSQ Certificate level(s).

3. English Proficiency

At least one of the following proficiency levels in English:

  • Minimum a C6 pass in GCE ‘N’ Level English or
  • A C6 pass in 1 IGCSE Level (either English 1st or 2nd language) or
  • Band 5.0 in IELTS OR Minimum score of 61 points (internet-based total) in TOEFL or
  • Pass in SHATEC English Test or
  • Pass in SHATEC Certificate in Basic and Hospitality English or
  • SHATEC Certificate in Hospitality English or
  • Pass in any preceding WSQ Certificate level(s) will also be recognised as fulfillment of English proficiency requirement or
  • Letter from College/University clearly stating the Medium of Instruction of the highest qualification to be English.

Programme Outline


  1. Food and Beverage Safety Standards I
  2. Basic Pastry and Baking Preparation
  3. Curating Customer Experience
  4. Restaurant Service Skills for Chefs
  5. Fundamentals of Baking and Pastry
  6. Western Food Preparation Techniques
  7. Asian Desserts
  8. Principles of Baking and Pastry
  9. Food and Beverage Safety Standards II
  10. Food Nutrition I
  11. Professional Development
  12. E-Commence for Hospitality Professionals
  13. Food and Beverage Cost Control
  14. Food Production Management
  15. Food Nutrition II
  16. Specialty Pastries and Desserts
  17. Food Sustainability
  18. Food and Beverage Concepts and Set-Up
  19. Food and Beverage Budgeting
  20. Beverage Knowledge
  21. Apprenticeship

Programme Competencies

  • Demonstrate competency in a wide range of pastry and baking techniques including flour preparation, cake decoration pastry arts and specialised baking methods.
  • Create new pastry and baking products, incorporating artistic flair, diverse flavours, and unique presentations to meet the varying preferences of customers.
  • Plan and execute pastry and baking menus for various occasions, catering to differing dietary preferences and incorporating seasonal ingredients.
  • Be aware of ethical and sustainable practices in the food industry, advocating for responsible sourcing, minimising food waste, and adopting eco-friendly approaches.
  • Acquired foundational understanding of accounting principles and cost control strategies, contributing to the financial success of pastry and baking operations.
  • Engage in continuous learning and professional development, keeping abreast of industry trends, best practices, and emerging technologies to enhance personal and organisational growth.

Certification

Students who have successfully completed the programme will be awarded the
International Diploma in Pastry and Baking Arts
(Apprenticeship)

Programme Fees


Course Fee Payable after SkillsFuture Funding (where applicable), inclusive of 9% GST

Singaporean below 40 years old / Singapore PR / LTVP+ Holders

Singaporeans aged 40 years old and above

International Applicants

Self-Sponsored

$5,968.01

$2,317.85

$22,877.38

SME-Sponsored

$2,317.85

$2,317.85

$22,877.38

Non SME-Sponsored

$5,968.01

$2,317.85

$22,877.38

Note: Local Student Full Fee with no funding eligibility = $18,743.57 (inclusive of GST)

Information:

  • Course fee payable include essential training items.
  • Singaporeans and Singapore PRs will be eligible for up to 70% SSG (Baseline) Course Fee Grant. With effect from 1 October 2021, this training support will be extended to Long Term Visit Pass Plus (LTVP+) Holders. The LTVP+ scheme applies to lawful foreign spouses of Singapore Citizens (SCs) with (i) at least one SC child or are expecting one from the marriage, or at least three years of marriage, and (ii) where the SC sponsor is able to support the family. LTVP+ holders will be identified with their green visit pass cards, with the word ‘PLUS’ on the back of the card. Funding is subjected to SSG’s prevailing corporate policies and final approval.
  • The SkillsFuture Mid-Career Enhanced Subsidy (MES) is applicable for Singaporeans aged 40 years old and above for up to 90% of course fees. For more information, visit the SkillsFuture website https://www.skillsfuture.gov.sg/enhancedsubsidy.
      • NTUC members enjoy 50% unfunded course fee support for up to $250 each year when they sign up for courses supported under UTAP (Union Training Assistance Programme). NTUC members from 40 years and above enjoy up to $500 per year. For more information and terms and conditions, please refer to https://e2i.com.sg/individuals/ntuc-education-and-training-fund/.

      Miscellaneous 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 Post-Secondary Education Account (PSEA) or SkillsFuture Credit.  

      For more information on Miscellaneous fees, please Click Here or contact enrolment@shatec.sg

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