This programme is designed to provide students with the critical knowledge and skills needed to work in a pastry and bakery outlet. Students will acquire relevant pastry and baking skills to produce desserts, cakes and breads commonly found in Western cuisines.
|Programme||Intakes||Dates||Application deadline for International Applicants|
|WSQ Higher Certificate in Pastry and Bakery||January 2018||Start: 15 January 2018
End: 13 January 2019
|15 December 2017|
|April 2018||Start: 16 April 2018
End: 7 April 2019
|15 March 2018|
|July 2018||Start: 16 July 2018
End: 7 July 2019
|15 June 2018|
|October 2018||Start: 8 October 2018
End: 6 October 2019
|7 September 2018|
i. Commencement date may be subjected to change. Kindly contact the Student Administration for more information.
Mode of Study
The average teacher-to-student ratio is 1:40 for theory lessons and 1:20 for practical lessons.
Theory and practical examinations, practical exercises, presentations, written assignments, projects and class participation.
Duration & Structure
12 months consisting of:
6-month Institutional Training
Students will be expected to complete 16 subjects. The programme consists of 28 to 36 instructional hours per week spread over 2 terms of 10 weeks each, excluding exam and break weeks.
Optional 6-month Industrial Attachment1
The industrial attachment component combines practical training with hands-on experience that will prepare students well in future careers in the hospitality industry. Students will be placed with approved industry training partners of their choice and a monthly training allowance will be provided during the period of attachment.
1Industrial attachment placement in Singapore for international students is not guaranteed and will be subjected to approval of relevant passes by the Ministry of Manpower (MOM). In the event that the application of the relevant passes is unsuccessful, international students will be placed in a hotel or F&B establishment approved by SHATEC back in their home countries.
WSQ Higher Certificate in Pastry and Bakery awarded by SkillsFuture Singapore.
- WSQ Maintain Quality Control Procedures
- WSQ Maintain Food and Beverage Production Environment
- WSQ Prepare Mise En Place 1
- WSQ Maintain Safe and Secure Working Environment
- WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures
- WSQ Prepare Pre-mix, Frozen and Bake-off Products
- WSQ Demonstrate Baking Techniques, Mixing Methods and Piping Skills
- WSQ Conduct Baking Ingredients Experiments
- WSQ Prepare Basic Breads
- WSQ Prepare Basic Cakes
- WSQ Prepare Short-crust Pastry
- WSQ Prepare Muffins and Scones
- WSQ Prepare Cookies
- WSQ Prepare Sweet and Savoury Fillings, Sauces and Creams
- WSQ Prepare Icing, Chocolates and Glazes
# Subjects may be taught in a different semester of study listed. Students will be issued booklists and timetables at the start of each term for updated subject listings.
|WSQ Higher Certificate in Pastry and Bakery (HPY)||Entry Requirements||English Proficiency Requirements|
|Singaporeans / Singapore PR Applicant||International Applicant||
|WSQ Higher Certificate in Pastry and Bakery (HPY)||Singaporean / Singapore PR (Inclusive GST)||International
|Full Course Fee (Before GST)||$7,570.00||$9,667.29|
|Nett Course Fee (Before GST)||$757.00||$9,667.29|
|7% GST on Nett Course Fee||$52.99||$676.71|
|Supplementary Fee2 (Including GST)||$856.00||$856.00|
|Total Nett Course Fee Payable3
|Additional Funding if eligible under Workfare Training Support (WTS)4||$378.50||N.A.|
|Total Nett Course Fee Payable, Including GST, after additional funding from WTS||$1,287.49||N.A.|
1Singaporeans and Singapore PRs will be eligible for up to 90% SSG funding for all WSQ Certificate level programmes. Funding is subjected to SSG’s prevailing corporate policies and final approval.
2Supplementary fees (where applicable) are non-tuition fees which may include pre-admission medical checkup services (where applicable for locals), 2 sets of training apparel, toolkits and other essential training items.
3Singaporeans may also utilize available funds within their Post-Secondary Education Account (PSEA) or SkillsFuture Credits (where applicable) to offset total net course fee payable. All Singaporeans aged 25 and above can use their $500 SkillsFuture Credit from the government to pay for a wide range of approved skills-related courses. Visit the SkillsFuture Credit website www.skillsfuture.sg/credit to choose from the courses available on the SkillsFuture Credit course directory.
4The WTS is for Singaporeans aged 35 years and above (13 years old and above for Persons With Disabilities) and who earn a monthly income of not more than $2,000.00.
|Description||When Payable||Amountc (incld. GST)|
|Singaporean/ Singapore PR||International|
|Application Fees||Upon application
|SHATEC English Testb||Upon admission
|Re-Admission Fees||Upon admission
(per WSQ module or SHATEC theory subject)
|Upon registration of Re-Exam||107.00|
(per SHATEC practical subject)
|Re-Examination with Tutorial
(minimum of 2 hours)
|214.00 for first 2 hour block
107.00/subsequent hour or part thereof
|Kitchen Based Practical Practice
(fees do not include ingredients)
|Upon registration of Practical Practice||53.50 for first 4 hour block
16.05/ subsequent hour or part thereof
|Review / Remarking of Examination Paper
(per theory subject)
|Upon registration for review / remarking||53.50|
|Late Payment Fee||Upon exceeding the instalment due date||1% per month on amount outstanding, payable together with the amount outstanding|
|Replacement of Student ID||Upon provision of service||5.35|
|Replacement of Practicum / Industrial Attachment Log Book||10.70|
aMiscellaneous fees refer to any non-compulsory and non-standard fees which the student will pay only where applicable. Miscellaneous fees are generally out of pocket expenses which cannot be offset by PSEA or SkillsFuture Credits.
bSHATEC English Test is only registered where the student does not fulfil the English requirements required by SHATEC during application.
cAll prices quoted are accurate at time of print but may be subjected to changes without notice.
Tel: (65) 6415 3510 / 519 / 528 / 554
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