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DIPLOMA IN PASTRY & BAKERY

Ideal for: Aspiring chefs with a passion for breads and pastries, a motivation to excel and dreams of a global career in fine dining. Graduates may progress to degree courses by our Partner Universities.

 

Upon completion, graduate is awarded with a full qualification in Diploma in Pastry & Bakery awarded by At-Sunrice GlobalChef Academy.

 

$2500 - $5000 *Scholarship for 2022 Intakes available.

 

*Terms and Conditions apply.

 

 


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DIPLOMA IN PASTRY & BAKERY

  • 28 November 2022
  • 27 Feb 2023
  • 29 May 2023
  • 28 Aug 2023
  • 27 Nov 2023

 

18 months

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 of 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 receive $1000 a month for apprenticeship and SIA allowances.

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

Diploma in Pastry & Bakery 

Singaporeans / SPRs

International Students 

Programme Fee 

31,020.00

33,020.00

Starter Kit

1,385.00

1,385.00

Admin Fee  

500.00 

700.00

Medical Insurance

SGD 90.00 

SGD 90.00 

Fee Protection Scheme 

SGD 230.97

SGD 246.37

 

SGD 33,225.97

SGD 35,441.37

GST (7%)

SGD 2,325.82

SGD 2,480.90

Net Fees Payable 

SGD 35,551.79

SGD 37,922.27

  • Prices are subject to change.
  •  $107 Application fee (non-refundable) is due upon submission of application form
  • Starter Kit includes Knife & Tool Set, Textbooks, Student Uniform Set (2 sets of uniform, 1 pair of safety shoes, 2 aprons and 2 kitchen towels)

At-Sunrice GlobalChef Academy is partnering with these financial institutions:

POSB Further Study Assist 

  • Lower interest rates of 4.38% p.a. with 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

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).

  • 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 commencement of programme:
    • Medical Insurance,
    • Fee Protection Scheme.
  • Food items from all practical session 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;

b. Pass all assessments required by the programme; 

c. Abide to the student code of conduct.

1. Please ensure that all documents listed below are duly prepared:

International Applicant

Singaporean/SPR Applicant

Copy of Passport

Copy of NRIC (front & back)

Recent Passport-sized colour photograph (taken against plain white background)

Copy of highest educational qualification (Certificate / Transcript) & Official Translation (if not in English)

Copy of highest educational qualification (Certificate / Transcript) & Official Translation (if not in English)

NS Certificate of service completion and transcript (for male applicants only) 

Resume / Curriculum Vitae (with names & contact info of at least  2 Referees) ( please click here for the template)

Resume / Curriculum Vitae (with names & contact info of at least  2 Referees) ( please click here for the template)

Student Pass Form ( please click here for the form

 

Birth certificate and translation (if not in English)

 

Proof of financial support

 

 

 


2. Click here to apply. Please allow approximately 10 minutes for the online application and ensure all documents are duly completed and submitted online. Any incomplete application will not be processed.


3. Application Fee is non-refundable and non-transferable. Pay online by credit/debit card for the Application Fee only. Alternatively, we accept NETs, local cheque for local applicants; bank drafts and telegraphic transfers for international applicants. The details are as follows:

Beneficiary: At-Sunrice GlobalChef Academy Pte Ltd
Bank: United Overseas Bank Limited
Branch: South Bridge Road
Bank code: 7375
Branch Code: 343
Account No: 934-342-2489
SWIFT Code: UOVBSGSG

4. Complete the online Talent/Personality Test in the Online Application.

5. We will contact the shortlisted applicant within 7 working days for an interview either face-to-face or via webcam if you are an international applicant.

6. After the interview, your application will be submitted to the Admission Board for review. We will notify you within 3 weeks via email.

7. For successful applicants:

International and Local Student without SSG Funding

  • At-Sunrice will courier the original copy of the Advisory Note, Letter of Acceptance (LOA) and Student’s Contract to your home address.
  • At-Sunrice will apply for a Student Pass from the Immigration and Checkpoint Authority of Singapore (ICA).
  • In accordance to ICA regulations, the Student Pass application can only be processed 2 months prior to the programme commencement.

Singaporean/SPR with SSG Funding

  • Applicants accepted into At-Sunrice's certificate and/or diploma programmes will receive a copy of the Advisory Note, Letter of Acceptance (LOA) and/or Standard PEI Student Contract via email. The student will then be invited to the Academy on a scheduled date to sign the original documents.

8. Please be advised that the nett fees payable has to be made in full within 10 working days upon signing of the Letter of Acceptance (LOA) & student contract or before course commencement date, whichever is earlier. Payment will not be accepted before the signing of LOA & student contract.

9. Training Quality and Outcomes Measurement Survey (TRAQOM) by SkillsFuture Singapore

SSG will conduct the two post-course evaluation surveys in the following manner:

  • The Quality Survey will be conducted after the course end date through an electronic survey. The survey will be emailed to the trainee through SSG’s central survey system.
  • The Outcomes Survey will be administered once a year through a contracted vendor. The survey will be sent to shortlisted trainees who have completed their full qualification course(s) or CU(s).
  • Trainee is to provide your personal email and phone number for SSG to conduct the surveys.
  • All corporate companies registering their staff for training are to avoid using centralized corporate email and have to use their staff email and phone number for SSG to conduct the surveys.
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