PASTRY AND BAKING
The WSQ full qualifications in Pastry and Baking will equip learners with critical work function skills that will allow them to acquire and broaden fundamental level skills and knowledge in pastry and bakery.
The full-time programmes are offered sequentially and continually comprising of the following full qualifications:
1. WSQ Certificate in Food Services (Pastry and Baking) - TGS-2022015791
2. WSQ Higher Certificate in Food Services (Pastry and Baking) - TGS-2022015795
3. WSQ Advanced Certificate in Food Services (Pastry and Baking) - TGS-2022015789
4. WSQ Diploma in Food Services (Pastry and Baking) - TGS-2022015794
2026 Intake Dates
- Dates are to be confirmed
Up to 6 Months
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.
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.
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.
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.
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.
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WSQ Certificate in Food Services (Pastry and Baking) |
Singaporean/SPR/LTVP+ (SME-sponsored) |
Singaporean-MCES |
Singaporean/SPR/LTVP+ (Self-sponsored ≥ 21-year-old) (Non SME-sponsored) |
International Student |
| Programme Fee | SGD 4,142.00 | SGD 4,142.00 | SGD 4,142.00 | SGD 4,344.00 |
| Student Development Support | SGD 380.00 | SGD 380.00 | SGD 380.00 | SGD 380.00 |
| Administration Fee | SGD 200.00 | SGD 200.00 | SGD 200.00 | SGD 280.00 |
| Starter Kit | SGD 1,395.00 | SGD 1,395.00 | SGD 1,395.00 | SGD 1,395.00 |
| Medical Insurance (GST inclusive) | SGD 54.50 | SGD 54.50 | SGD 54.50 | SGD 54.50 |
| Fee Protection Scheme | SGD 22.87 | SGD 22.87 | SGD 28.67 | SGD 45.14 |
| Total Fees Payable | SGD 6,194.37 | SGD 6,194.37 | SGD 6,200.17 | SGD 6,498.64 |
| GST (9%) | SGD 552.59 | SGD 552.59 | SGD 553.11 | SGD 579.97 |
| SSG Funding* | (SGD 2,899.40) | (SGD 2,899.40) | (SGD 2,071.00) | - |
| Net Fees Payable | SGD 3,847.56 | SGD 3,847.56 | SGD 4,682.28 | SGD 7,078.62 |
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WSQ Higher Certificate in Food Services (Pastry and Baking) |
Singaporean/SPR/LTVP+ (SME-sponsored) |
Singaporean-MCES |
Singaporean/SPR/LTVP+ (Self-sponsored ≥ 21-year-old) (Non SME-sponsored) |
International Student |
| Programme Fee | SGD 4,578.00 | SGD 4,578.00 | SGD 4,578.00 | SGD 4,802.00 |
| Student Development Support | SGD 420.00 | SGD 420.00 | SGD 420.00 | SGD 420.00 |
| Administration Fee | SGD 200.00 | SGD 200.00 | SGD 200.00 | SGD 280.00 |
| Medical Insurance (GST inclusive) | SGD 54.50 | SGD 54.50 | SGD 54.50 | SGD 54.50 |
| Fee Protection Scheme | SGD 14.30 | SGD 14.30 | SGD 20.71 | SGD 38.86 |
| Total Fees Payable | SGD 5,266.80 | SGD 5,266.80 | SGD 5,273.21 | SGD 5,595.36 |
| GST (9%) | SGD 469.11 | SGD 469.11 | SGD 469.68 | SGD 498.68 |
| SSG Funding* | (SGD 3,204.60) | (SGD 3,204.60) | (SGD 2,289.00) | - |
| Net Fees Payable | SGD 2,531.31 | SGD 2,531.31 | SGD 3,453.89 | SGD 6,094.04 |
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WSQ Advanced Certificate in Food Services (Pastry and Baking) |
Singaporean/SPR/LTVP+ (SME-sponsored) |
Singaporean-MCES |
Singaporean/SPR/LTVP+ (Self-sponsored ≥ 21-year-old) (Non SME-sponsored) |
International Student |
| Programme Fee | SGD 5,232.00 | SGD 5,232.00 | SGD 5,232.00 | SGD 5,488.00 |
| Student Development Support | SGD 480.00 | SGD 480.00 | SGD 480.00 | SGD 480.00 |
| Administration Fee | SGD 200.00 | SGD 200.00 | SGD 200.00 | SGD 280.00 |
| Medical Insurance (GST inclusive) | SGD 54.50 | SGD 54.50 | SGD 54.50 | SGD 54.50 |
| Fee Protection Scheme | SGD 16.10 | SGD 16.10 | SGD 23.42 | SGD 44.09 |
| Total Fees Payable | SGD 5,982.60 | SGD 5,982.60 | SGD 5,989.92 | SGD 6,346.59 |
| GST (9%) | SGD 533.53 | SGD 533.53 | SGD 534.19 | SGD 566.29 |
| SSG Funding* | (SGD 3,662.40) | (SGD 3,662.40) | (SGD 2,616.00) | - |
| Net Fees Payable | SGD 2,853.73 | SGD 2,853.73 | SGD 3,908.11 | SGD 6,912.88 |
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WSQ Diploma in Food Services (Pastry and Baking) |
Singaporean/SPR/LTVP+ (SME-sponsored) |
Singaporean-MCES |
Singaporean/SPR/LTVP+ (Self-sponsored ≥ 21-year-old) (Non SME-sponsored) |
International Student |
| Programme Fee | SGD 6,540.00 | SGD 6,540.00 | SGD 6,540.00 | SGD 6,860.00 |
| Student Development Support | SGD 600.00 | SGD 600.00 | SGD 600.00 | SGD 600.00 |
| Administration Fee | SGD 200.00 | SGD 200.00 | SGD 200.00 | SGD 280.00 |
| Medical Insurance (GST inclusive) | SGD 54.50 | SGD 54.50 | SGD 54.50 | SGD 54.50 |
| Fee Protection Scheme | SGD 19.68 | SGD 19.68 | SGD 28.84 | SGD 54.53 |
| Total Fees Payable | SGD 7,414.18 | SGD 7,414.18 | SGD 7,423.34 | SGD 7,849.03 |
| GST (9%) | SGD 662.37 | SGD 662.37 | SGD 663.20 | SGD 701.51 |
| SSG Funding* | (SGD 4,578.00) | (SGD 4,578.00) | (SGD 3,270.00) | - |
| Net Fees Payable | SGD 3,498.55 | SGD 3,498.55 | SGD 4,816.54 | SGD 8,550.54 |
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Accelerated Diploma in Pastry and Baking |
Singaporean/SPR/LTVP+ (SME-sponsored) |
Singaporean-MCES |
Singaporean/SPR/LTVP+ (Self-sponsored ≥ 21-year-old) (Non SME-sponsored) |
International Student |
| Food Safety Course Level 1 | SGD 80.34 | SGD 80.34 | SGD 121.54 | SGD 224.54 |
| WSQ Certificate in Food Services (Pastry and Baking) | SGD 4,176.85 | SGD 4,176.85 | SGD 5,011.57 | SGD 7,539.62 |
| WSQ Higher Certificate in Food Services (Pastry and Baking) | SGD 2,256.87 | SGD 2,256.87 | SGD 3,179.45 | SGD 5,731.79 |
| WSQ Advanced Certificate in Food Services (Pastry and Baking) | SGD 2,579.28 | SGD 2,579.28 | SGD 3,633.67 | SGD 6,550.63 |
| WSQ Diploma in Food Services (Pastry and Baking) | SGD 3,224.10 | SGD 3,224.10 | SGD 4,542.09 | SGD 8,188.29 |
| Total - Net Fees Payable | SGD 12,317.45 | SGD 12,317.45 | SGD 16,488.32 | SGD 28,234.87 |
- Prices are subject to change
- * SSG Funding is pending final approval from SkillsFuture Singapore
- These are SkillsFuture Credit (SFC-Opening Credit & One-off Top-Up) eligible programmes (for self-sponsored only)
SFC can only be used to cover the net programme fee after SSG funding and the corresponding GST. It cannot be used to offset any other fees associated with the programme. - These are absentee payroll & SkillsFuture Enterprise Credit (SFEC) eligible programmes (for company-sponsored only)
- These are Workfare Skills Support (WSS) Scheme eligible programmes
- These are UTAP eligible programmes (up to 31 Mar 2027)^
- For per level programme application, $54.50 application fee (non-refundable) is due upon submission of the application form
- For accelerated diploma application, $109 application fee (non-refundable) is due upon submission of the application form (lower administration fee, medical insurance, and fee protection scheme applies)
- For more details on Student Development Support, please click here.
- Starter Kit includes Knife & Tool Set, Textbooks, Student Uniform Set (2 sets of uniform, 2 aprons and 2 kitchen towels)
- Long Term Visit Pass Plus (LTVP+) funding support took effect from 1 Oct 2021, LTVP+ holders can be identified with their green visit pass cards, with the word ‘PLUS’ on the back of the card
SkillsFuture Singapore (SSG) Funding – 50% Programme Fee
For all eligible Singaporeans, SPRs and Long Term Visit Pass Plus (LTVP+) holders.
Mid-Career Enhanced Subsidy (MCES) Funding – 70% Programme Fee
For eligible Singaporeans aged 40 years old and above. Visit skillsfuture.gov.sg for more information.
Enhanced Training Support for SMEs – 70% programme fee
For SMEs that meet all of the following criteria:
1. Registered or incorporated in Singapore
2. At least 30% local shareholding by Singaporeans or SPRs
3. Employment size of not more than 200 (at group level) or with annual sales turnover (at group level) of not more than SGD100 million
4. Trainees must be hired in accordance with the Employment Act and fully sponsored by their employers for the course
5. Trainees must be Singaporeans or SPRs or LTVP+ Holders
Visit ssg.gov.sg for more information.
^Union Training Assistance Programme (UTAP)
UTAP is a training benefit for NTUC members to defray their cost of training.
NTUC qualifying members enjoy 50% unfunded course fee support (balance course fee payable after applicable government subsidy, including SFC):
- NTUC members up to $250 per year
- NTUC Starter members up to $200 per year
- NTUC members aged 40 years and above up to $500 per year
Visit e2i’s website for more information.
Only applicable for Singaporean, Singapore PR and LTVP+ Holder trainees
| Absentee Payroll at $4.50 per hour* |
Company-Sponsored |
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Food Safety Course Level 1 |
SGD 33.75 |
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WSQ Certificate in Food Services (Pastry and Baking) |
SGD 468.00 |
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WSQ Higher Certificate in Food Services (Pastry and Baking) |
SGD 612.00 |
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WSQ Advanced Certificate in Food Services (Pastry and Baking) |
SGD 540.00 |
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WSQ Diploma in Food Services (Pastry and Baking) |
SGD 855.00 |
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Total |
SGD 2,508.75 |
*Application through Enterprise Portal for Jobs & Skills. Maximum cap of $100,000 AP Funding for each organisation.
Absentee Payroll (AP) Funding
A grant to help employers defray the manpower costs incurred when they send their employees for training courses funded by SSG.
Visit Enterprise Portal for Jobs & Skills on GoBusiness for more information.
At-Sunrice GlobalChef Academy is partnering with these financial institutions:
POSB Further Study Assist
- Lower interest rates of 4.38% p.a. with a 2.5% processing fee
- Flexible repayment period up to 10 years that best suit your needs
- Visit posb.com.sg for more information
OCBC FRANK Education Loan
- Low-interest rate of 4.5% per year
- Three flexible repayment options
- Visit frankbyocbc.com for more information
• Passion to work in the F&B industry
• At least 17 years old and has the intention to join the F&B industry upon graduation from the programme
• Possess a minimum of 1 week working experience in any F&B related establishment
• Required to take an online profiling test
• Possess basic computer skills and have access to a laptop/desktop
Singaporean/Singapore PR Applicants:
• At least 3 GCE N-Level credits (including English or WPL Level 5)
• Completed/Exempted from National Service (for Singaporean Males only)
International Applicants:
• High school diploma or equivalent
• IELTS 5.5 / TOEFL (internet-based total) 46 - 59 / WPL Level 5
- Enrolment is subject to availability and incomplete applications will not be processed.
- The programme is conducted in English and proficiency in the language is a requirement.
- Programme contents and all prices are subject to change.
- Trainee who chooses to drop out prior to successful completion will be requested to pay the programme fees in full and will not be entitled to any SOAs or certificates.
- The following items are compulsory and must be purchased before the commencement of the programme:
- Medical Insurance,
- Fee Protection Scheme.
- Food items from all practical sessions shall be consumed in the Academy, either during lunch or dinner time.
- For food safety purposes, food items are not allowed to be taken home for consumption.
- Students are required to meet the following criteria in order to obtain their relevant certificates:
- A minimum attendance of 90% and above
- Pass all assessments required by the programme;
- Abide with the student code of conduct.
A laptop is mandatory for all online assessments and submissions. To ensure full compatibility with our learning platforms, the laptop must meet the following minimum specifications:
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Operating System: Windows 10 or macOS 11 and above
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Processor: Intel i5 / AMD Ryzen 5 or higher
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RAM: 8GB or more
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Storage: 256GB SSD or higher
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Browser: Latest version of Google Chrome
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Display: Minimum resolution of 1366×768
Tablets and mobile devices are not supported for assessments.
1. Please ensure that all documents listed below are duly prepared:
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International Applicant |
Singaporean/SPR Applicant |
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Copy of Passport |
Copy of NRIC (front & back) (For verification only) |
| Recent Passport-sized colour photograph (taken against a white background) | Copy of all educational qualification (Certificate and Transcript) and Official Translation (if not in English) |
| Copy of all educational qualification (Certificate and Transcript) and Official Translation (if not in English) | NS Certificate of service completion and transcript (for male applicants only) (Those who are serving reservist and completed NS) |
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Resume (please click here for the template) |
Resume (please click here for the template) |
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Student Pass Form (please click here for the form) |
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Birth certificate and translation (if not in English) |
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| Proof of financial support (if applicable) |
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2. Click here to apply.
Please allow approximately 10 minutes to complete the online application. Ensure that all documents are duly completed and submitted online. Incomplete applications will not be processed.
3. The application fee is non-refundable and non-transferable. Payment can be made by credit/debit card via the online application form.
4. Recruitment representative will verify the originality of your documents, i.e. passport/NRIC, educational certificates and transcripts.
5. An online personality test will be sent to the applicant (if applicable).
6. Application Outcome
Applicants will receive a confirmation via email.
Successful applicants will receive an acceptance email, which includes the Letter of Acceptance (LOA), Advisory Note, and Student Contract.
7. Payment of Programme Fees
Payment can only be made after signing the LOA, Advisory Note, and Student Contract. For available methods of payment, please refer to the FAQs.
8. Student Pass (for International Students):
- All international students must complete a medical check-up in Singapore before receiving a Student Pass. At-Sunrice GlobalChef Academy will arrange the medical check-up for you and assist with your visit to the Immigration and Checkpoints Authority (ICA) to collect your Student Pass, which will be valid for the duration of your studies.
- Students are required to pay a SGD 60 Student Pass issuance fee and, for most nationalities, a SGD 30 multiple-entry visa fee. These fees are payable only after your Student Pass application is approved and your medical report is submitted.
- All arrangements, including assistance with the medical check-up and ICA formalities, are included in the Administrative Fee, so no additional payment is needed for these services.
- Students will be notified by email with detailed instructions on the Student Pass application procedures.
If you do not have a user name and password you will need to register to apply for a programme.
1. REGISTER
Register yourself as a user. Once you have registered you will be given a user name and a password to allow you to log back in without identifying yourself over again.
2. APPLY
After registering you can submit an application to study a course.
