Diploma in Patisserie and Baking

Overview

The Diploma in Patisserie and Baking course is designed for anyone who aspires to be a pastry chef. Through a combination of theoretical learning in the classrooms and practical training in the kitchens, learners will acquire the knowledge, skills and competencies to design and create an assortment of breads, cakes, pastries and desserts. Learners will also gain useful work experience through the 6-month industry attachment programme.

Course Objectives:
On completion of the course, learners should be able:

• To set up the kitchen and get ready the equipment, ingredients and pre-mix.
• To design, prepare and bake a variety of breads such as basic, artisan and decorative breads.
• To design, prepare and bake a variety of pastries, such as short-crust, choux and puffs pastries.
• To design, prepare and bake a variety of cakes, such as basic, advanced and decorative cakes.
• To design, prepare and bake a variety of quick bakes such as cookies, muffins, scones and macarons.
• To design and prepare a wide range of hot and cold Asian desserts, including Chinese dim sum.
• To display soft skills such as communication, creativity, teamwork and work ethic.

Course Duration:

Learners are required to complete 6 modules and a 6-month internship.

Quick Bakes (80 hours)
The aim of this module is to enable learners to design, prepare and produce a range of quick baked products including cookies, muffins, scones and macarons. They will also learn to evaluate and improve the quality of quick baked products.

Asian Desserts (80 hours)
The aim of this module is to enable learners to apply the underpinning knowledge of Asian desserts to prepare and produce a range of cold set and pudding Asian desserts, dry heat and moist heat Asian desserts including Dim Sum dishes, sweet and savoury fillings, sauces and creams. They will also learn to evaluate and improve the quality of Asian desserts.

Industry Attachment
Learners will get to apply the knowledge and skills which they have gained in the classroom in a real work setting. Learners will be deployed as interns in retail or commercial baking for a period of 6 months. Industrial Attachment is a compulsory and integral part of the course. Should a learner be unable to secure a suitable internship due to circumstances beyond the control of the college, the learner will be required to complete a Project Work instead.

Modes & Methods of Delivery

Mode of Delivery : Face-to-face
Duration : 12 months full-time (6 months classroom + 6 months industry attachment).
Class Frequency : 5 days per week x 4 hours per day (full-time)
Total Contact Hours : 480 hours
Attendance : 90% (full-time students)
Assessment Method : Students will be assessed by a variety of assignments and examinations
Graduation Criteria : Students who have successfully completed the course by passing every module will be awarded the Diploma in Patisserie and Baking.

Entry Requirements

International Minimum Age 17 years Academic Qualification Completed 10 years of formal education or equivalent English Proficiency IELTS 4.5 or equivalent