DIPLOMA IN PASTRY & BAKERY (At-Sunrice Globalchef Academy)

Ideal candidates for this programme should have a passion for pastry & bakery, possess leadership qualities, good moral character, be artistic and disciplined. All prospective students need to complete an interview and online profiling test upon successful submission of application forms. All local and international applicants should meet the following minimum entry requirements (MERs) for this programme.

Academic/Work Experience Requirements

Singaporean/Singapore PR Applicants:

• Obtained at least three (3) GCE N-Level credits (including English); OR

International Applicants:

• Obtained at least a pass at high school diploma or equivalent qualifications; AND
• Possess a minimum of 1 week of working experience in any F&B related establishments and should be at least 17 years old.

Language Proficiency Requirements

• Obtained at least an IELTS score of 5.5 / TOEFL (internet-based total) score of 46-59 / WPLN Level 5; AND
• Completed/exempted from National Service (for Singaporean males only).

Information not available

Eastern and Western Cuisine

With a unique Study and Work pedagogy, you will have the opportunity to learn a wide range of baking techniques – from the fundamentals to the advanced of Eastern and Western cuisines You will also take part in an enriching apprenticeship programme working in established pastry & baking outlets (both Asian and Western) that will groom you for the vibrant F&B industry during your course of study.

The programme content of this diploma follows the Enhanced Food and Beverage Workforce Skills Qualification (WSQ) Framework, Pastry & Baking progression track by the SkillsFuture Singapore (SSG).

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 and Term 3 consist of 1-week classroom learning (study) and 2-weeks apprenticeship (work) rotation. Students apprentice either at one Asian or one Western restaurant for a period of 6 months.
• Term 4 comprises full day classroom learning and hands-on practicum in At-Sunrice.
• Term 5 comprises 6 months Singapore Industrial Attachment (SIA) or Overseas Industrial Attachment (OIA). International students may choose to do their industrial attachment in their home country via Own Country Industrial Attachment (OCIA).

Work Allowances

All students will receive a minimum allowance of $1,000 a month during their apprenticeship and SIA during Terms 2, 3 and 5.

Term 1

• Follow Food & Beverage Safety and Hygiene Policies and Procedures
• Maintain Safe and Secure Working Environment
• Maintain Food & Beverage Production Environment
• Prepare Equipment and Ingredients
• Maintain Quality Control Procedures
• Demonstrate Baking Techniques, Mixing Methods and Piping Skills
• Make Cookies
• Prepare Basic Malay Desserts 
• Prepare Sweet and Savoury Fillings, Sauces and Creams
• Make Choux Pastries
• Solve Problems and Make Decisions at Operations Level
• Cultivate a Productivity and Innovative Mind-set
• Make Tarts and Short Crust Pastries
• Make Basic Cakes
• Make Basic Breads
• Interact With and Serve F&B Customers

Term 2

• Prepare Advanced Cakes
• Facilitate Effective Work Teams
• Establish Relationships for Customer Confidence
• Maintain Workplace Safety and Health Policies and Procedures
• Facilitate Effective Communication and Engagement at the Workplace
• Supervise Quality Procedures
• Understand Nutritional Knowledge and Dietary Requirements
• Prepare Basic Chinese Desserts

Term 3

• Make Café Style Breads
• Prepare Macaroons
• Make Puff Pastry Products
• Make Yeast-raised Pastries
• Conduct Staff Performance Assessment Process
• Administer Purchasing and Receiving Procedures

Term 4

• Supervise Food Production
• Maintain Inventories
• Bake for Health
• Bake Artisan and Decorative Breads
• Solve Problems and Make Decisions at Managerial Level
• Manage Crisis Situations
• Make Hot and Cold Desserts
• Design Contemporary Plated Desserts
• Lead Workplace Communication and Engagement
• Maintain Displays
• Develop Menus
• Implement Site / Outlet and Equipment Maintenance Plan
• Prepare and Serve Wines
• Develop and Implement Budgets
• Develop Ice Cream Recipes 
• Prepare Advanced Confectionery
• Prepare Advanced Entremets and Tarts
• Prepare Chocolate Decorations and Make Pralines
• Fabricate Chocolate Decorations
• SpiceOdyssey™ Project (non WSQ)
• Master Sugar Works Techniques – Value added lesson

Term 5

• OIA/SIA