Diploma in Baking Arts & Science

Course details

Vocational Education program covering all general aspects of baking (bread, cakes, pastry, flour confectionery, desserts, sugar craft, baking science & bakery management).

The course content is process focused covering ingredient technology, processing methods and processing parameters with the objective of students being able to manufacture consistent quality bakery, patisserie & confectionery items.

Modules are a combination of Theory and Practical application with each having an assessment component at its end. Assessment is competency based with requiring student to demonstrate an understanding of the concepts of the modules.

Student undertaking the full Diploma have an option to complete a distance learning program with AIB international (American Institute of Baking) in Certificate in Applied Baking Technology.

The Diploma has a total of 19 modules being comprised of 6 Non WSQ baking modules and 13 WSQ baking modules developed to cover the broad baking industry.

NON WSQ MODULES

• Bakery Industry Foundation module
• Cake Technology 2
• Bread Making Technology 3
• Speciality Gateau & Torten
• Sugar Craft & Decorative Breads
• Bakery Management

WSQ MODULES

• Prepare Basic Bread
• Prepare Café Style Breads
• Prepare Basic Cakes
• Prepare Muffins & Scones
• Prepare Short Crust Pastry
• Prepare Cookies
• Prepare Choux Pastries
• Prepare Puff Pastry
• Prepare Yeast Raised Pastries
• Prepare Fillings, Sauces & Creams
• Prepare Hot & Cold Desserts
• Prepare icing Chocolate & Glazes
• Conduct Baking Ingredients Experiments

Admission Requirement

Entry requirements for Diploma in Baking Arts & Science are listed below:

• Age 18 year old and above – add phrase
• Minimum pass in GCE "O" Level English and Mathematics or
• Secondary education
• Intermediate level English and Numeracy skills equivalent to Singapore Employability Skills System Level 5

Applicants might be required to undertake a short English and Mathematics assessment to gain entry to the program.

Assessment Methods

• Theory assessment consists of multiple choice & short answer questions. The passing mark of 70% is required.
• The practical assessments are competency based, where you are required to demonstrate how competent.
• You are in applying the skills required to produce a range of items.
• The grade "C" is a pass while "NYC" is a fail. You can retake the practical assessment, but a fee is applicable.
• Students must have 80% attendance to be eligible to take assessments. International full-time students must
• Have 90% attendance.

Course Developer/Qualification Awarding Body

• The Diploma in Baking Arts & Science and Certificate in Applied Baking Technology are designed and developed by CTSBT.
• The awarding body is CerealTech School of Baking Technology.
• Work Skills Qualifications (WSQ) modules within the Diploma and Certificates are awarded Statement of Attainment (SOA) by Singapore Workforce Development Agency.
• AIB – Applied Baking Technology (Distance Learning), passing mark of 70% is required, developed and awarded by AIB International.