Diploma in Pastry and Baking


This programme is designed especially for those with a passion for creating gourmet pastries, signature breads, cakes and specialty desserts – an absolute essential for any aspiring pastry chef or baker.

Programme Structure

Programme Intakes

Programme Intakes Dates Application deadline for International Applicants
Diploma in Pastry and Baking January 2018 Start: 15 January 2018

End: 7 July 2019

15 December 2017
April 2018 Start: 16 April 2018

End: 6 October 2019

15 March 2018
July 2018 Start: 16 July 2018

End: 5 January 2020

15 June 2018
October 2018 Start: 8 October 2018

End: 5 April 2020

7 September 2018

i. Commencement date may be subjected to change. Kindly contact the Student Administration for more information.

Mode of Study

Full Time

The average teacher-to-student ratio is 1:40 for theory lessons and 1:20 for practical lessons.

Assessment Framework

Theory and practical examinations, practical exercises, presentations, written assignments, projects, class participation and performance during industrial attachment.

Duration & Structure

18 months consisting of:

12-month Institutional Training

Students will be expected to complete 13 subjects. The programme consists of 28 to 36 instructional hours per week spread over 4 terms or 2 semesters. Each term is 10 weeks in duration, excluding exam and break weeks.

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.

Students who have completed a preceding course in WSQ Higher Certificate in Pastry and Bakery conducted by SHATEC may be eligible for subjects and/or Industrial Attachment exemptions and as such complete the programme in less than 18 months.

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.


Diploma in Pastry and Baking awarded by SHATEC

Programme Outline

First Semester#

  • Fundamentals of Baking (Demonstration / Individual Stoves)
  • Principles of Baking (Demonstration / Individual Stoves)
  • Practicum and Event Catering I

Second Semester#

  • Professional Development for Hospitality
  • Introduction to Management and Organisation
  • Food, Wine and Beverage Studies
  • Essentials of Food Knowledge
  • Food Science and Nutrition
  • Kitchen Organisation
  • Food and Beverage Cost Control
  • Principles of Western Food Preparation (Demonstration / Individual Stoves)
  • Dessert I
  • Menu Planning and Pricing
  • Practicum and Event Catering II

# 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.

Click here to view subject synopses

Entry Requirements
Diploma in Pastry and Baking
Entry Requirements English Proficiency Requirements
Singaporeans / Singapore PR Applicant International Applicant
  • At least one of the following proficiency levels in English:
    • Pass in GCE ‘N’ Level English
    • Level 5 in WPLN
    • Band 5.0 in IELTS
    • Minimum score of 61 points (internet-based total) in TOEFL
    • Pass in SHATEC English Test


  • A pass in any preceding WSQ full qualification will be recognized as fulfilment of English proficiency requirements
  • Minimum 3 GCE ‘N’ Level / Pass in NITEC
  • Successful interview
  • Successfully completed minimum 10 years of formal education.
  • Successful interview
  • Applicants who have successfully completed a preceding course in WSQ Higher Certificate in Pastry and Bakery may be eligible for exemptions in relevant subjects and/or Industrial Attachment and as such complete the programme in less than 18 months.
Programme Fees


Total Course Fee Payable*
Singaporean / Singapore PR (Inclusive GST) International
(Inclusive GST)
Diploma in Pastry and Baking
(Full Time) (DPB)
$11,500.00 $16,600.00
Diploma in Pastry and Baking
(Full Time) (DPBU)
(with approved exemptions)
$2,600.10 $5,456.00

 *Total course fee payable is inclusive of pre-admission medical checkup services (where applicable for locals), 2 sets of training apparel, toolkits and other essential training items.


Description When Payable Amount(incld. GST)
Singaporean/ Singapore PR International
Application Fees Upon application
130.00 350.00
iPASS Upon admission
NA 400.00
SHATEC English Testb Upon admission
(if applicable)
Re-Admission Fees Upon admission
(if applicable)
(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. 

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.

Student Administration

Tel: (65) 6415 3510 / 519 / 528 / 554
Email: enrolment@shatec.sg

Brochure and Application Form