WSQ DIPLOMA IN FOOD SERVICES (PASTRY AND BAKING) (At-Sunrice Globalchef Academy)

• Passion to work in the F&B industry
• At least 16 years old and has the intention to join the F&B industry upon graduation from the programme
• possess leadership qualities, artistic and disciplined
• Required to undergo an interview and online profiling test

Singaporean/Singapore PR Applicants:

• At least 3 GCE N-Level credits (including English) or WPL Level 4
• Completed/Exempted from National Service (for Singaporean Males only)

International Applicants:

• High school diploma or equivalent
• Advanced level of At-Sunrice online English Bridging Course / IELTS 5.0 / TOEFL (internet-based total) 35 - 45 / WPL Level 4

Information not available

WSQ Certificate in Food Services (Pastry and Baking) (Classroom & Asynchronous e-Learning) is a 5-week intensive pastry and baking programme where participants learn the fundamental knowledge and application skills in pastry preparation and bread preparation and are able to apply them to the workplace. This certificate programme also has a combination of transferable soft skills such as customer service excellence, and productivity optimisation for food and beverages operation food and beverage inventory management which enables the learner to not only learn how to prepare and bake but also acquire skills in executing daily pastry and bakery operations.

WSQ Higher Certificate in Food Services (Pastry and Baking) (Classroom & Asynchronous e-Learning) is a 6-week intensive pastry and bakery programme where participants learn the intermediate level knowledge and application skills in pastry preparation and bread preparation and be able to apply them to workplace. This higher certificate programme also has a combination of transferable soft skills such as food waste disposal and reduction, food and beverage production management, food and beverage quality audit and compliance which enables the learner to not only learn how to prepare and bake but also develop skills in supervising daily pastry and bakery operations.

WSQ Advanced Certificate in Food Services (Pastry and Baking) (Classroom & Asynchronous eLearning) is a 5-week intensive pastry and baking programme where participants learn advanced level knowledge and application skills in pastry preparation, bread preparation, food science application and are able to apply them to the workplace. This advanced certificate programme also has a combination of transferable soft such as innovation management, and e-commerce management which enables the learner to not only learn how to prepare and bake but also acquire supervisory skills in managing routine pastry and bakery operations.

WSQ Diploma in Food Services (Pastry and Baking) (Classroom & Asynchronous e-Learning) is an 8- weeks intensive pastry and baking programme where participants learn the diploma level knowledge and application skills in pastry preparation, food and beverage recipe formulation & food science application and able to apply them to the workplace. This diploma programme also has a combination of transferable soft skills such as crisis management, customer service excellence, food and beverage visual merchandising presentation, technology application and implementation, food and beverage equipment maintenance, and productivity optimisation for food and beverages operations which enables the learner to not only learn how to prepare and bake but also acquire managerial skills and competencies in leading the business in the food services sector.

PROGRAMME CONTENT (CERTIFICATE LEVEL)

• At the end of the programme, participants should be able to:
• • Demonstrate understanding of the tools and equipment, ingredients and techniques involved in the baking process of pastries products.
• • Demonstrate understanding of the tools and equipment, ingredients and techniques involved in the baking process of bread.
• • Receive, check, prepare, pack, and deliver stocks with proper documentation.
• • Identify work area process goals, job specifications and workplace requirements for productivity optimisation, with documentation on productivity performance.
• • Follow guidelines to provide positive customer service to a diverse range of customers.

Following is the list of modules participants will learn in this programme:

• Food Safety and Hygiene (Level 1): the learners will be able to follow food safety and hygiene procedures and policies, as well as maintain the cleanliness and upkeep of premises.
• Food and Beverage Inventory Management (Level 1): the learners will be able to receive, check, prepare, pack, and deliver stocks with proper documentation. It is important for the learners to understand how to properly receive and store stocks in an industrial kitchen so that they can plan for the production process that follows later.
• Pastry Preparation (Level 1): the learners will be able to demonstrate an understanding of the tools and equipment, ingredients and techniques involved in the baking process of pastries. This module is essential for the learners to learn the basics of pastry preparation.
• Bread Preparation (Level 1): the learners will be able to demonstrate an understanding of the tools and equipment, ingredients and techniques involved in the baking process of bread products. This module takes into account the basic skills and understandings from the previous module and applies them to the process of bread preparation.
• Productivity Optimisation for Food and Beverages Operation (Level 1): the learners will be able to identify work area process goals, job specifications and workplace requirements for productivity optimisation, with documentation on productivity performance. This module will help the learners to further recognise the benefits of productivity improvement and apply them to the workplace.
• Customer Service Excellence (Level 1): the learners will be able to provide positive customer service to a diverse range of customers. This module will help the learners to project a professional image and cater to a diverse range of customers and their needs and expectations.

PROGRAMME CONTENT (HIGHER CERTIFICATE LEVEL)

At the end of the programme, participants should be able to:

• Bake basic-level pastry products. • Perform the baking of basic level of standard bread.
• Dispose of food waste according to Standard Operating Procedures (SOPs).
• Plan kitchen production schedules and inspect staff’s adherence to food production processes to meet required operational conditions and production outputs.
• Participate in internal and external food and beverage quality audits.

Following is the list of modules participants will learn in this programme.

• Pastry Preparation (Level 2): the learners will be able to bake basic level pastry products. This module takes into account the basic skills and understandings from the previous module and applies them to the process of pastry preparation.
• Bread Preparation (Level 2): the learners will be able to perform the baking of basic level standard bread. This module takes into account the basic skills and understandings from the previous module and applies them to the process of bread preparation.
• Food Waste Disposal and Reduction (Level 2): the learners will be able to dispose of food waste according to Standard Operating Procedures (SOPs).
• Food and Beverage Production Management (Level 2): the learners will be able to plan kitchen production schedules and inspect staff’s adherence to food production processes to meet required operational conditions and production outputs. It is important for the learners to understand how production management is taken care of in an industrial kitchen so that they can plan for the production process that follows later.
• Food and Beverage Quality Audit and Compliance (Level 2): the learners will be able to participate in internal and external food and beverage quality audits. This module is essential for the learners to determine the quality checkpoints in the production process.

PROGRAMME CONTENT (ADVANCED CERTIFICATE LEVEL)

At the end of the programme, participants should be able to:

• Direct the baking of intermediate-level pastry products that require some level of attention to detail and complexity in techniques.
• Direct the preparation of advanced levels of bread that require a certain level of attention to detail and complexity in techniques involved in the baking process.
• Analyse work systems and processes to propose ideas and support the implementation of innovation initiatives within the functional area.
• Apply food science principles in daily food preparation to preserve the nutritional qualities of food.
• Monitor e-commerce activities and collaboration efforts with partners.

Following is the list of modules participants will learn in this programme:

• Pastry Preparation (Level 3): the learners will be able to direct the baking of intermediate-level pastry products that require some level of attention to detail and complexity in techniques. This module takes into account the basic skills and understandings from the previous module and applies them to the process of pastry preparation.
• Bread Preparation (Level 3): the learners will be able to direct the preparation of advanced levels of bread that require a certain level of attention to detail and complexity in techniques involved in the baking process. This module takes into account the basic skills and understandings from the previous module and applies them to the process of pastry preparation.
• Innovation Management (Level 3): the learners will be able to analyse work systems and processes to propose ideas and support the implementation of innovation initiatives within the functional area.
• Food Science Application (Level 3): the learners will be able to apply food science principles in daily food preparation to preserve the nutritional qualities of food.
• E-Commerce Management (Level 3): the learners will be able to Monitor e-commerce activities and collaboration efforts with partners. This module is essential for the learners to be able to send their products to the relevant e-commerce markets.

PROGRAMME CONTENT (DIPLOMA LEVEL)

At the end of the programme, participants should be able to:

• Direct the baking of advanced-level pastry products that require a high level of attention to detail and complexity of techniques
• Provide suggestions and recommendations to support the process of recipe formulation for new food products.
• Execute crisis management plans which include coordinating crisis response and recovery activities, executing individual roles during disruptive events and validating crisis management plans.
• Identify service gaps that require implementation of corrective actions to improve service standards
• Monitor the construction and maintenance of displays to achieve balance and visual impact according to visual merchandising standards and requirements.
• Implement technology plans and assess the effectiveness of implemented new technologies on work operations or processes.
• Implement tools and equipment maintenance operations to maintain the performance of the tools and equipment.
• Apply food science principles in daily food preparation to enhance customers’ food consumption experience.
• Develop recommendations for productivity optimisation.

Following is the list of modules participants will learn in this programme:

• Pastry Preparation (Level 4): the learners will be able to direct the baking of advanced-level pastry products that require a high level of attention to detail and complexity of techniques.
• Food and Beverage Recipe Formulation (Level 4): the learners will be able to provide suggestions and recommendations to support the process of recipe formulation for new food products. The completion of this module marks the beginning of modules with managerial competencies.
• Crisis Management (Level 4): the learners will be able to execute crisis management plans which include coordinating crisis response and recovery activities, executing individual roles during disruptive events and validating crisis management plans.
• Customer Service Excellence (Level 4): the learners will be able to identify service gaps that require the implementation of corrective actions to improve service standards.
• Food and Beverage Visual Merchandising Presentation (Level 4): the learners will be able to monitor the construction and maintenance of displays to achieve balance and visual impact according to visual merchandising standards and requirements.
• Technology Application and Implementation (Level 4): the learners will be able to implement technology plans and assess the effectiveness of implemented new technologies on work operations or processes.
• Food and Beverage Equipment Maintenance (Level 4): the learners will be able to implement tools and equipment maintenance operations to maintain the performance of the tools and equipment.
• Food Science Application (Level 4): the learners will be able to apply food science principles in daily food preparation to enhance customers’ food consumption experience.
• Productivity Optimisation for Food and Beverages Operations (Level 4): the learners will be able to develop recommendations for productivity optimisation.