WSQ Diploma in Food Services (Pastry and Baking)

Certificate Level

1. Food Hygiene
   • Follow Food and Beverage Safety and Hygiene Policies and Procedures
2. Basic Skills for Kitchen Operations
   • Demonstrate Basic Knife Skills
   • Receive and Store Products
   • Maintain Safe and Secure Working Environments
   • Prepare Western Cold Sauces
3. Professional Development 1
   • Project a Positive and Professional Image

Higher Certificate Level

4. Fundamentals of Baking
   • Prepare Equipment and Ingredients
   • Demonstrate Baking Techniques, Mixing Methods, and Piping Skills
   • Prepare Sweet and Savoury Fillings, Sauces and Creams
5. Principles of Baking
   • Make Basic Cakes
   • Make Cookies
   • Make Muffins and Scones
   • Make Tarts and Short-Crust Pastries
   • Make Basic Breads
   • Prepare Deep Fried Ready-to-Use Products
6. Restaurant Service Skills for Chefs
   • Interact and Serve Food and Beverage Customers
   • Prepare for Service (Mise En Place)
   • Provide Go-the-Extra-Mile Service

Advanced Certificate Level

7. Advanced Baking Techniques
   • Make Café Style Breads
   • Prepare Advanced Cakes
   • Make Puff Pastry Products
   • Prepare Pre-mix, Frozen and Bake-Off Products
8. Food Quality Management
   • Conduct Food and Beverage Hygiene Audits
   • Supervise Quality Procedures
9. Western Food Preparation Techniques
   • Demonstrate Basic Dry Heat Cooking Methods
   • Demonstrate Basic Moist Heat Cooking Methods
10. Food Nutrition
    • Understand Nutritional Knowledge and Dietary Requirements
11. Communication Skills
    • Facilitate Effective Communication and Engagement at the Workplace
12. Professional Development 2
    • Develop Self to Maintain Professional Competence at Supervisory Level
13. Practicum

Diploma Level

14. Specialty Cuisines
    • Prepare Various Types of Cuisines
    • Prepare Advanced Western Salads and Garnishes
15. Specialty Pastries and Desserts
    • Prepare Dry Heat and Moist Heat Asian Desserts
    • Bake for Health
16. Restaurant Concepts
    • Apply Food and Beverages Concepts and Set-up
17. Food Production Management
    • Supervise Food Production
    • Maintain Inventories
18. Food and Beverage Cost Control for Chefs
    • Manage Cost and Quality Controls
19. Problem Solving Skills for Managers
    • Solve Problems and Make Decisions at Managerial Level

PROGRAMME FEES

⁴Singaporeans and Singapore PRs will be eligible for up to 70% SSG funding for all WSQ Diploma level programmes. A minimum 6-month retention in the industry is recommended as part of the obligation for enjoying this funding. Funding is subjected to SSG’s prevailing corporate policies and final approval.

⁵Course fee payable include essential training items.

⁶Singaporeans 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.

⁷The SkillsFuture MES is for Singaporeans aged 40 years old and above.

MISCELLANEOUS FEES^a  

^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.