ADVANCED DIPLOMA IN PASTRY AND BAKING ARTS

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Course Synopsis:

The Advanced Diploma in Pastry and Baking Arts course is designed for those who are keen to aspire to be a pastry chef or to set up a business in the pastry and bakery industry.

Through a combination of theoretical learning in the classrooms and practical training in the kitchen. The learners will acquire the knowledge, skills and competencies to design and create an assortment of breads, cakes, cake decoration techniques, pastries, desserts, healthy bakes and chocolate art & decoration.

Course Objectives:

On completion of the course, learners will be able to:

  • Set up a baking kitchen and use the basic equipment and tools required for baking.
  • Acquire practical knowledge and transferable skills from actual workplace settings.
  • Understand the requirements needed to set-up and run a café / bakery business.
  • Design, prepare and bake a variety of breads, cakes, cake decoration techniques, pastries, desserts, healthy bakes and chocolate art & decoration.
  • Display soft skills such as communication, creativity, teamwork and work ethic.

Modules

  1. Introduction to Baking and Food Safety
    The aim of this module is to provide learners with an overview of the baking industry, including the various job positions and career opportunities. Learners will learn how to set-up a proper kitchen and equipment. Learners will learn to maintain a hygienic and safe food production environment.
  2. WSQ Maintain F&B Production Environment
    This module will equip learners with the knowledge and skills to maintain food and beverage production environment. This module will provide learners with the importance of maintaining the kitchen environment to acceptable standard of cleanliness, including tools and equipment.
  3. Make Tarts and Short-Crust Pastries
    The aim of this module is to enable learners to design, prepare and produce a range of Tarts and Short-Crust Pastries. They will learn to evaluate and improve the quality of Tarts and Short-Crust Pastries.
  4. Make Choux Pastries
    The aim of this module is to enable learners to design, prepare and produce a range of Choux Pastries. They will also learn to evaluate and improve the quality of Choux Pastries.
  5. Make Basic Bread
    The aim of this module is to enable learners to design, prepare and produce a range of Basic Breads. They will learn to evaluate and improve the quality of crusty and soft breads
  6. Make Hot & Cold Desserts
    The aim of this module is to enable learners to design, prepare and produce a range of Hot & Cold Desserts. They will learn to evaluate and improve the quality of Hot & Cold Desserts.
  7. WSQ Make Basic Cake
    The aim of this module is to enable learners to design, prepare and produce a range of basic cakes. They will learn to evaluate and improve the quality of the cakes.
  8. WSQ Prepare Advanced Cakes
    The aim of this module is to enable learners to design, prepare and produce a range of advanced cakes. They will learn to evaluate and improve the quality of the cakes.
  9. Basic Art of Cake Decoration
    The aim of this module is to enable learners to design, prepare and produce a range of base for cake decoration. They will also learn to create different varieties of shapes and flowers to design a cake.
  10. WSQ Make Café Style Bread
    The aim of this module is to enable learners to design, prepare and produce a range of Café style breads. They will learn to evaluate and improve the quality of Café Style Bread.
  11. WSQ Bake Artisan and Decorative Bread
    The aim of this module is to enable learners to design, prepare and produce a range of Artisan and Decorative Bread. They will learn to evaluate and improve the quality of Artisan and Decorative Bread.
  12. WSQ Make Cookies
    The aim of this module is to enable learners to design, prepare and produce a range of Cookies. They will learn to evaluate and improve the quality of Cookies.
  13. WSQ Make Yeast-raised Pastries
    The aim of this module is to enable learners to design, prepare and produce a range of Yeast-raised Pastries. They will learn to evaluate and improve the quality of Yeast-raised Pastries.
  14. WSQ Prepare Sweet and Savoury Fillings, Sauces and Creams
    The aim of this module is to enable learners to design, prepare and produce a range of Sweet and Savoury Fillings, Sauces and Creams. They will learn to evaluate and improve the quality of Sweet and Savoury Fillings, Sauces and Creams
  15. WSQ Make Muffins and Scones
    The aim of this module is to enable learners to design, prepare and produce a range of Muffins and Scones. They will learn to evaluate and improve the quality of Muffins and Scones.
  16. WSQ Prepare Chocolate Decoration & Make Pralines
    The aim of this module is to enable learners to design, prepare and produce a range of Chocolate Decoration & Pralines. They will also learn to create different varieties of chocolate decoration, truffles and moulded pralines.
  17. WSQ Make Puff Pastries
    The aim of this module is to enable learners to design, prepare and produce a range of Puff Pastries. They will learn to evaluate and improve the quality of Puff Pastries.
  18. WSQ Bake for Health
    The aim of this module is to enable learners to design, prepare and produce a range of healthy version of breads and pastry. They will learn to evaluate and improve the quality of breads and pastry.

COURSE STRUCTURE

Mode of Delivery: Face-to-face / Blended
Teacher to Student Ratio: 1:30
Duration: Full Time: 8 months 

Part Time: 12 months 

Maximum candidature period is 24 months (full-time & Part-time)

Class Frequency: Full-time, 5 days per week
Part-time, 2 – 3 days per week 
Total Contact Hours: 544 hours of classroom training
Attendance: 75% (Local Students and Non-Student Pass Holder)
Assessment Method: Students will be assessed by a variety of Assessment, practical assessment / written examination.
Graduation Criteria: Students who have successfully completed the course by passing every module will be awarded the Advanced Diploma in Pastry & Baking Arts by the AceTek College

ENTRY REQUIREMENTS


Local Students 
International Students 

(Non-Student Pass) 

Minimum Age 17 years 17 years
Academic Qualification 3 GCE ‘N’ Level credits or equivalent
OrDiploma in Pastry and Baking Arts form AceTek College
Completed 10 years of formal education or equivalent
English Proficiency C6 grade in GCE ‘N’ level English or equivalent

Or


WSQ Workplace Literacy (WPL) level 5 qualification in Reading, Listening, Speaking and Writing


Or


Passed Acetek College English Placement Test 

A Pass in English Language in year 10 or equivalent

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    Monday 9:30 am - 6.00 pm
    Tuesday 9:30 am - 6.00 pm
    Wednesday 9:30 am - 6.00 pm
    Thursday 9:30 am - 6.00 pm
    Friday 9:30 am - 5.00 pm
    Saturday Closed
    Sunday Closed