DIPLOMA IN PASTRY AND BAKING ARTS

Course Synopsis:

The Diploma in Pastry and Baking Arts course is designed for those who are keen to acquire the fundamental knowledge of pastry and baking to aspire to have a career or business in the pastry and bakery industry.

The learners will develop the knowledge, skills and ability to design and create an assortment of breads, cakes, pastries and desserts through a combination of theoretical learning and practical training in the kitchen.

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, decorative cakes, pastries, desserts and confectionaries.
  • 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. WSQ 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. WSQ 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. WSQ 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 bread.
  6. WSQ 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.

Course Structure:

Mode of Delivery: Face-to-face / Blended
Teacher to Student Ratio: 1:14
Duration: Full-time 4 months
Part-time 6 months Maximum candidature period is 12 months (full-time & Part-time)
Class Frequency: Full-time, 5 days per week
Part-time, 2 to 3 days per week 
Total Contact Hours: 260 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 Diploma in Pastry & Baking Arts by the AceTek College

ENTRY REQUIREMENT 

Local Students  International Students 

(Non-Student Pass) 

Minimum Age 17 years 17 years
Academic Qualification 3 GCE ‘N’ Level credits or equivalent 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

Matured candidate criteria: Candidates who do not meet the academic qualification criteria may be accepted based on the following conditions:

  • Age above 30 years of age.
  • Minimum of 8 years of relevant working experience

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    Working hours

    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