Certificates in Applied Baking Technology

Certificates in Applied Baking Technology enable you to take groups of specific topics of your choice. They give you the flexibility to learn what is relevant to you now and come back to complete others as part of your Life Long Learning Journey. They are part of the Diploma modules but with greater options if you want to consider a specific baking topic to learn.

Certificates and Module Content

Certificate : Modules
Bread Making Technology : Bread Making Technology 1. WSQ Make Basic Bread
Bread making Technology 2. WSQ Make Café Style Breads
Bread Making Technology 3. WSQ Bake Artisan & Decorative Breads
Cake Making Technology : Cake Making Technology 1. WSQ Make Basic Cakes
Chemical Aerated Goods. WSQ Make Muffins & Scones
Cake Making Technology 2
Pastry Making Technology 1 : Short Pastry Technology. WSQ Make Tarts & Short Crust Pastry
Cookie Making Technology. WSQ Make Cookies
Choux Pastry Technology. WSQ Make Choux Pastry
Pastry Making Technology 2 : Puff Pastry Technology. WSQ Make Puff Pastry Products
Laminated Yeast Raised Pastry Technology. WSQ Make Yeast Raised Pastries
Sweet and Savoury Fillings. WSQ Prepare Sweet and Savoury Fillings, sauces and creams
Flour Confectionery & Desserts : Desserts. WSQ Make Hot and Cold Desserts
Chocolate & Confectionery . (New – To be Advised)
Specialty Gateaux and Tortens –WSQ Prepare Advanced Cakes
Certificate in Sugar Craft : Sugar Craft
Certificate in Bakery Management : Bakery Management
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Certificate Brochures

Certificate in Bakery Management, click Read More

Certificate in Bread Making Technology, click Read More

Certificate in Cake Making Technology, click Read More

Certificate in Flour Confectionery & Desserts, click Read More

Certificate in Pastry Making Technology 1, click Read More

Certificate in Pastry Making Technology 2, click Read More

Certificate in Sugar Craft, click Read More

Admission Requirements

  • Minimum age entry requirement is 18 years, Guardian signature required.
  • Minimum pass in GCE “O” Level in English and Mathematics or its equivalent.
  • Intermediate level of English and Numeracy skills equlivant to Singapore Employability Skills System Level 5 desirable.
  • Applicants who do not meet the requirement can be considered through undertaking a short Literacy & Numeracy test to gain entry.

Assessment Methods

Assessment consist of a written theory paper of multiple choice or short answer. A pass mark of 70% is required for the written assessment.

Practical performance assessment is competency based, where you are required to demonstrate the skills required for the module. Passing is “C “competent or “NYC” not yet competent.

Local students require an 75% attendance, International a 90% to be eligible to take the assessments.

Course Developer/Qualification Awarding Body

The Diploma in Baking Arts and Science and Certificates in Applied Baking Technology are designed and developed by CTSBT

The awarding body is CerealTech School of Baking Technology

Work Skills Qualification (WSQ) modules within the Diploma and Certificates are accredited through Skills Future SG and awarded Statement of Attainment (SOA).

Teachers Qualifications

All lectures are registered with the Council for Private Education (CPE).  Lecturers possess the relevant qualification with a minimum of 5 years experience or higher qualifications.