International Diploma in Pastry and Baking Arts

Mode of Study:

18 months (3+15)

Delivery Method:
Classroom / Practical /

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.

SHATEC Institutes Pte Ltd (UEN: 198301550C) is also an appointed CET Centre by SkillsFuture Singapore (SSG) for courses supported by SkillsFuture Credits (SFC) and/or SkillsFuture Funding for Singaporean and Permenant Resident (Local Student). Local students who are eligible for funding are also eligible to collect their Statement of Attainment (SOA) and Full Certification upon completion of the respective Skillcodes.

The funding support period is from 3 December 2022 to 30 September 2025.

For more information on your eligibility, please contact


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


Commencement Date

Application Deadline for International Students


25 March 2024

23 February 2024


24 June 2024

24 May 2024


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 1 GCE ‘O’ Level Subject / at least a C6 pass in 1 IGCSE Level Subject
  • WPLN 5 / WSQ Certification or equivalent certification
  • Completed a NITEC / Higer NITEC Certification from NITEC School of Hospitality or an equivalent professional qualification will be assessed on a case-by-case basis

2. Successful Interview

Successful Interview

  • (Interview may be waived for applicants who has successfully completed any preceding WSQ Certificate level(s).)
  • International applicants must have completed 10 years of formal education AND a successful interview. (Interview may be waived for applicants who has 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 ‘O’ Level English or a C6 pass in 1 IGCSE Level (either English 1st or 2nd language)
  • Band 5.0 in IELTS
  • Minimum score of 61 points (internet-based total) in TOEFL
  • Pass in SHATEC English Test
  • Pass in SHATEC Certificate in Basic and Hospitality English / SHATEC Certificate in Hospitality English


  • A pass in any preceding WSQ Certificate level(s) will be recognised as fulfillment of English proficiency requirements.
  • 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. Event Catering
  22. Practicum
  23. Industrial Attachment / Final Project

Programme Competencies

  • Demonstrate competency in a wide range of pastry and baking techniques including floor 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.


Students who successfully complete the programme will be awarded the

International Diploma in Pastry and Baking Arts

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









Non SME-Sponsored





  • 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
  • The Additional Course Fee Funding Support (AFS) for the SkillsFuture Career Transition Programme (SCTP) is introduced from 1 April 2022. AFS will be provided on application basis, prior to course enrolment to Singaporeans aged 21 years old and above and who fall within the following vulnerable groups:
    • Long term unemployed individuals; or
    • Persons with Disabilities; or
    • Individuals in need of financial assistance (i.e. ComCare Short to Medium Term Assistance recipients or Workfare Income Supplement recipients)
  • Singaporeans may utilize available funds within their Post-Secondary Education Account (PSEA) to offset total net course fee payable.
  • All Singaporeans aged 25 and above can use their $500 SkillsFuture Credit from the government to pay for a wide range of approved skills-related courses. Singaporeans who qualify for the SCTP can use their SkillsFuture Credit (opening and top-up) and Additional SkillsFuture Credit (Mid-Career Support) to offset out-of-pocket course fees. Visit the SkillsFuture Credit website sg/creditto choose from the courses available on the SkillsFuture Credit course directory.
  • 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

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

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