Elevated Industry Learning

Undergo and manage
real-life operations guided by experienced trainers

Ground-Up Leadership Training

Apply techniques in intricate pastry work and learn to solve operational challenges

Maximise Your Interests

Scale up your pastry practice with cost control and critical decision making skills

Available Intakes


Commencement Date

Completion Date

Application Deadline for International Students


9 May 2022

5 November 2023

25 March 2022


5 September 2022

3 March 2024

22 July 2022

Admission Requirements


Minimum 2 GCE ‘N’ Level / WSQ Certificate in Food Services (Pastry and Baking)1 / Qualifications of equivalent standard may be recognised on a case-to-case basis

1Applicants who have successfully completed a preceding course in WSQ Certificate / Higher Certificate / Advanced Certificate in Food Services (Pastry and Baking) may be eligible for exemptions in relevant subjects and as such complete the institutional training in less than 12 months.


Successful Interview2

2Interview may be waived for applicants who has successfully completed any preceding WSQ Certificate level(s).


At least one of the following proficiency levels in English:

  • Pass in GCE ‘N’ Level English
  • Band 5.0 in IELTS
  • Minimum score of 61 points (internet-based total) in TOEFL
  • Pass in SHATEC English Test
  • Pass in SHATEC Certificate in Basic and Hospitality English / SHATEC Certificate in Hospitality English


A pass in any preceding WSQ Certificate level(s) will be recognised as fulfillment of English proficiency requirements.

Programme Outline

  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

Programme Competencies

  • Acquire techniques and skills in preparing specialty cuisines, pastries and desserts as required in the Food & Beverage industry
  • Understand, recognise and demonstrate organisational and problem-solving skills in the kitchen
  • Identify and supervise operational challenges in various aspects of a business and within a kitchen workflow
  • Exhibit proficiency in business practices and food production management within the Food & Beverage industry


Students who successfully complete the programme will be awarded a
WSQ Diploma in Food Services (Pastry and Baking) by SkillsFuture Singapore.

Programme Fees


Singaporean / Singapore PR / LTVP+ Holders8


Full Course Fee

(before GST)



SSG Grant3



Nett Course Fee

(before GST)



7% GST on Nett Course Fee



Total Course Fee Payable4,5,9



Additional Funding if eligible under Mid-Career Enhanced Subsidy (MES)6 / Enhanced Training Support for SMEs (ETSS)7



Total Nett Course Fee Payable, Including GST, after additional funding from MES9 / ETSS



3Singaporeans and Singapore PRs will be eligible for up to 70% SSG funding. 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.

4Course fee payable include essential training items.

5Singaporeans 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.

6The SkillsFuture MES is for Singaporeans aged 40 years old and above.

7Enhanced Training Support for SMEs (ETSS) offers additional support for SMEs in the form of higher course fee subsidies. SMEs enjoy SkillsFuture funding of up to 90% of the course fees when they sponsor their employees to attend courses supported by SkillsFuture Singapore (SSG). With effect from 1 January 2022, SSG will introduce a fixed Absentee Payroll (AP) rate at $4.50 per hour, with a $100,000 cap on the maximum AP funding each organisation can claim each calendar year. For more information on ETSS and AP please refer to https://www.enterprisejobskills.gov.sg/content/upgrade-skills/course-fee-and-absentee-payroll-funding.html.

8Training support will be extended to Long Term Visit Pass Plus (LTVP+) Holders with effect from 1 October 2021. The LTVP+ scheme applies to lawful foreign spouses of Singapore Citizens (SCs) with (i) at least one SC child or are expecting one from the marriage, or at least three years of marriage, and (ii) where the SC sponsor is able to support the family. LTVP+ holders will be identified with their green visit pass cards, with the word ‘PLUS’ on the back of the card.

9NTUC members enjoy 50% unfunded course fee support for up to $250 each year when they sign up for courses supported under UTAP (Union Training Assistance Programme). NTUC members from 40 years and above enjoy up to $500 per year. For more information and terms and conditions, please refer to https://e2i.com.sg/individuals/ntuc-education-and-training-fund/.

"I am pursuing my passions in both baking and design in an environment that is easy to adjust to.

SHATEC is ideal for those without any background in pastry and baking. In this high-standard controlled environment, I could easily pick up fundamental skill sets and feel confident to start towards my dream in the industry.”

Chua Maika Ysabeau
WSQ Diploma in Food Services (Pastry and Baking)

Career Prospects

Our graduates are in high demand and enjoy good career prospects upon graduation. With a combination of soft skills and knowledge proficiency, SHATEC’s hospitality graduates are well equipped for the 21stcentury workforce. Our graduates become valuable assets to the organisations they are a part of.

You can look forward to rewarding and challenging careers in the following areas


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