Course details
Ideal for: Aspiring chefs with a passion for breads and pastries, a motivation to excel and dreams for a global career in intricate pastrywork. Graduates may progress to degree courses by Johnson & Wales University (USA) or William Angliss Institute (Australia).
Eastern and Western Pastry and Bakery
Master the intricate skills and knowledge of traditional and advanced pastry and bread-making and learn the production techniques of hotels, restaurants and standalone patisseries through Eastern and Western hands-on pastry and baking techniques.
Study and Work
Term 1 comprises full day classroom learning and hands-on practicum in At-Sunrice. There is no allowance in term 1.
Term 2 onwards is a 1-week classroom learning (study) and 2-weeks apprenticeship (work) rotation with a monthly allowance of S$800 and an additional S$600 from Singapore Workforce Development Agency (WDA) for Singapore Citizens and Permanent Residents (SPRs). Students train at one production site during the apprenticeship.
Programme Content
Term 1
- Maintain Safe and Secure Working Environment
- Follow Food and Beverage Safety and Hygiene Policies and Procedures
- Maintain Quality Control Procedures
- Maintain Food and Beverage Production Environment
- Prepare Mise En Place 1
- Demonstrate Baking Techniques, Mixing Methods and Piping Skills
- Prepare Pre-mix, Frozen and Bake-off Products
- Prepare Basic Indian Breads
- Conduct Baking Ingredients Experiments
- Prepare Basic Breads
- Prepare Basic Cakes
- Prepare Short-crust Pastry
- Prepare Icing, Chocolate and Glazes
- Prepare Sweet and Savoury Fillings, Sauces and Creams
- Prepare Basic Chinese Desserts
- Prepare Basic Malay Desserts
Term 2
- Prepare Advanced Malay Desserts
- Prepare Advanced Chinese Desserts
- Prepare Puff Pastries
- Prepare Yeast-raised Pastries
- Prepare Choux Pastries
- Prepare Advanced Cakes
Term 3
- Supervise Food Production
- Maintain Inventories
- Prepare Café Style Breads
- Bake Artisan Bread
- Bake for Health
- Understand Nutritional Knowledge and Dietary Requirements
- Apply Sensory Analysis to Food and Beverage Preparation and Presentation
Term 4
- Develop Ice Cream Recipes
- Develop and Implement Budget
- Develop Menu
- Carve Fruits and Vegetables for Food Presentation
- Design Contemporary Plated Desserts
- Prepare Marzipan Decorations
Term 5
- Fabricate Chocolate Decorations
- Prepare Advanced Petit Fours and Macaroons
- Prepare Advanced Confectionery
- Prepare Advanced Entremets and Tarts
- Master Sugar Work Techniques
- SpiceOdysseyTM Project
