Overview

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

Intake	Commencement Date	Completion Date	Application Deadline for International Students
May	9 May 2022	5 November 2023	25 March 2022
September	5 September 2022	3 March 2024	22 July 2022

Admission Requirements

1

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.

2

Successful Interview²

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

3

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

OR

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

How To Apply

Programme Outline

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

Fundamentals of Baking
- Prepare Equipment and Ingredients
- Demonstrate Baking Techniques, Mixing Methods, and Piping Skills
- Prepare Sweet and Savoury Fillings, Sauces and Creams
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
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 Baking Techniques
- Make Café Style Breads
- Prepare Advanced Cakes
- Make Puff Pastry Products
- Prepare Pre-mix, Frozen and Bake-off Products
Food Quality Management
- Conduct Food and Beverage Hygiene Audits
- Supervise Quality Procedures
Western Food Preparation Techniques
- Demonstrate Basic Dry Heat Cooking Methods
- Demonstrate Basic Moist Heat Cooking Methods
Food Nutrition
- Understand Nutritional Knowledge and Dietary Requirements
Communication Skills
- Facilitate Effective Communication and Engagement at the Workplace
Professional Development 2
- Develop Self to Maintain Professional Competence at Supervisory Level
Practicum

Specialty Cuisines
- Prepare Various Types of Cuisines
- Prepare Advanced Western Salads and Garnishes
Specialty Pastries and Desserts

Prepare Dry Heat and Moist Heat Asian Desserts
Bake for Health

Restaurant Concepts

Apply Food and Beverages Concepts and Set-up

Food Production Management

Supervise Food Production
Maintain Inventories

Food and Beverage Cost Controls for Chefs

Manage Cost and Quality Controls

Problem Solving Skills for Manager

Solve Problems and Make Decisions at Managerial Level

Fundamentals of Baking
- Prepare Equipment and Ingredients
- Demonstrate Baking Techniques, Mixing Methods, and Piping Skills
- Prepare Sweet and Savoury Fillings, Sauces and Creams
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
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 Baking Techniques
- Make Café Style Breads
- Prepare Advanced Cakes
- Make Puff Pastry Products
- Prepare Pre-mix, Frozen and Bake-off Products
Food Quality Management
- Conduct Food and Beverage Hygiene Audits
- Supervise Quality Procedures
Western Food Preparation Techniques
- Demonstrate Basic Dry Heat Cooking Methods
- Demonstrate Basic Moist Heat Cooking Methods
Food Nutrition
- Understand Nutritional Knowledge and Dietary Requirements
Communication Skills
- Facilitate Effective Communication and Engagement at the Workplace
Professional Development 2
- Develop Self to Maintain Professional Competence at Supervisory Level
Practicum

Specialty Cuisines
- Prepare Various Types of Cuisines
- Prepare Advanced Western Salads and Garnishes
Specialty Pastries and Desserts

Prepare Dry Heat and Moist Heat Asian Desserts
Bake for Health

Restaurant Concepts

Apply Food and Beverages Concepts and Set-up

Food Production Management

Supervise Food Production
Maintain Inventories

Food and Beverage Cost Controls for Chefs

Manage Cost and Quality Controls

Problem Solving Skills for Manager

Solve Problems and Make Decisions at Managerial Level

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

Certification

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

Programme Fees

Description	Singaporean / Singapore PR / LTVP+ Holders⁸	International
Full Course Fee (before GST)	$20,226.00	$20,226.00
SSG Grant³	$14,158.20	N.A.
Nett Course Fee (before GST)	$6,067.80	$20,226.00
7% GST on Nett Course Fee	$424.75	$1,395.66
Total Course Fee Payable^4,5,9	$6,492.55	$21,641.82
Additional Funding if eligible under Mid-Career Enhanced Subsidy (MES)⁶/ Enhanced Training Support for SMEs (ETSS)⁷	$4,045.20	N.A.
Total Nett Course Fee Payable, Including GST, after additional funding from MES⁹ / ETSS	$2,447.35	N.A.

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/.

Miscellaneous 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 Post-Secondary Education Account (PSEA) or SkillsFuture Credit.

Purpose of Fee	Amount^b (with GST, if any) (S$)
During Application
Application Fee (Non-refundable – applicable for full-time programmes, local only)	130.00
Application Fee (Non-refundable – applicable for full-time programmes, international only)	350.00
Application Fee (Non-refundable – applicable for part-time programmes, all applicants)	50.00

Upon Admission (If Applicable)
English Test^a	60.00

Upon Exceeding Installment Due Date (If Applicable)
Late Payment Fee (Non-refundable)	1% per month on amount outstanding, payable together with the amount outstanding

Upon Provision of Goods / Service (If Applicable)
Re-Admission Fee (Non-refundable)	60.00
Re-Examination (per theory assessment) (Non-refundable)	107.00 per module / subject
Re-Examination (per practical assessment) (Non-refundable)	214.00 per module / subject
Tutorial (2-hour block) (Non-refundable)	214.00 (107.00 per additional hour)
Kitchen Based Practical Practice (4-hour block) (Non-refundable)	53.50 (excludes ingredients) (16.05 per additional hour)
Computer Lab / Mock-up Guest Room Based Practical Practice (2-hour block) (Non-refundable)	26.75 (16.05 per additional hour)
Review / Re-marking of Examination Paper (per theory assessment) (Non-refundable)	53.50 per theory subject
Replacement of Student ID Card (Non-refundable)	5.35
Replacement of Practicum/Industrial Attachment Log Book (Non-refundable)	10.70
iPASS Administrative Fee (Non-refundable – applicable for full-time international only)	400.00

^aSHATEC English Test is only registered where the student does not fulfil the English requirements required by SHATEC during application.

^bAll prices quoted are accurate at time of print but may be subjected to changes without notice.

Description	Singaporean / Singapore PR / LTVP+ Holders⁸	International
Full Course Fee (before GST)	$20,226.00	$20,226.00
SSG Grant³	$14,158.20	N.A.
Nett Course Fee (before GST)	$6,067.80	$20,226.00
7% GST on Nett Course Fee	$424.75	$1,395.66
Total Course Fee Payable^4,5,9	$6,492.55	$21,641.82
Additional Funding if eligible under Mid-Career Enhanced Subsidy (MES)⁶/ Enhanced Training Support for SMEs (ETSS)⁷	$4,045.20	N.A.
Total Nett Course Fee Payable, Including GST, after additional funding from MES⁹ / ETSS	$2,447.35	N.A.

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/.

Miscellaneous 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 Post-Secondary Education Account (PSEA) or SkillsFuture Credit.

Purpose of Fee	Amount^b (with GST, if any) (S$)
During Application
Application Fee (Non-refundable – applicable for full-time programmes, local only)	130.00
Application Fee (Non-refundable – applicable for full-time programmes, international only)	350.00
Application Fee (Non-refundable – applicable for part-time programmes, all applicants)	50.00

Upon Admission (If Applicable)
English Test^a	60.00

Upon Exceeding Installment Due Date (If Applicable)
Late Payment Fee (Non-refundable)	1% per month on amount outstanding, payable together with the amount outstanding

Upon Provision of Goods / Service (If Applicable)
Re-Admission Fee (Non-refundable)	60.00
Re-Examination (per theory assessment) (Non-refundable)	107.00 per module / subject
Re-Examination (per practical assessment) (Non-refundable)	214.00 per module / subject
Tutorial (2-hour block) (Non-refundable)	214.00 (107.00 per additional hour)
Kitchen Based Practical Practice (4-hour block) (Non-refundable)	53.50 (excludes ingredients) (16.05 per additional hour)
Computer Lab / Mock-up Guest Room Based Practical Practice (2-hour block) (Non-refundable)	26.75 (16.05 per additional hour)
Review / Re-marking of Examination Paper (per theory assessment) (Non-refundable)	53.50 per theory subject
Replacement of Student ID Card (Non-refundable)	5.35
Replacement of Practicum/Industrial Attachment Log Book (Non-refundable)	10.70
iPASS Administrative Fee (Non-refundable – applicable for full-time international only)	400.00

^aSHATEC English Test is only registered where the student does not fulfil the English requirements required by SHATEC during application.

^bAll prices quoted are accurate at time of print but may be subjected to changes without notice.

"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 21^stcentury 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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WSQ Diploma in Food Services (Pastry and Baking)

WSQ Diploma in Food Services (Pastry and Baking)

Overview

Available Intakes

Admission Requirements

1

2

3

Programme Outline

Programme Competencies

Certification

Programme Fees

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

Career Prospects

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