Our Baking and Pastry modules under Skills Futures Singapore SSG, are developed from Singapore Work Skills Qualification standards (WSQ) and are conducted based on the competency standards listed under the F & B skills sector.
Pastry & Baking modules cover all aspects of baking, bread, cakes, pastry, flour confectionery and are delivered as theory and hands on practical training across all modules.
Successful completion of a module will lead to the award of a Statement of Attainment SOA.
Bake Artisan & Decorative Breads, click Read More
NEW (To Be Advised)
Maintain Food & Beverage Production Environment, click Read More
Prepare Advanced Cakes, click Read More
Make Basic Breads, click Read More
Make Basic Cakes, click Read More
Make Cafe Style Breads, click Read More
Make Choux Pastries, click Read More
Make Cookies, click Read More
Make Hot & Cold Desserts, click Read More
NEW WSQ Prepare Chocolate Decorations & Make Praline Read More
Make Muffins and Scones, click Read More
Make Puff Pastry Products, click Read More
Make Tarts & Short Crust Pastries, click Read More
Prepare Sweet & Savoury Fillings, Sauces & Creams, click Read More
Make Yeast Raised Pastries, click Read More
|WSQ COURSE LIST||WSQ Course Ref Number||Hr. + Ass|
|WSQ Make Basic Breads||CRS-Q-0032303-FSS||35|
|WSQ Prepare Basic Bread – Chinese||CRS-Q-0030764-FB||34|
|WSQ Make Cafe Style Bread||CRS-Q-0032302-FSS||35|
|WSQ Make Basic Cakes||CRS-Q-0032252-FSS||35|
|WSQ Prepare Basic Cake – Chinese||CRS-Q-0027315-FB||34|
|WSQ Make Muffins & Scones||CRS-Q-0036458-FSS||27|
|WSQ Prepare Muffins & Scones – Chinese||CRS-Q-0027314-FB||26|
|WSQ Make Tarts & Shortcrust Pastry||CRS-Q-0033220-FSS||35|
|WSQ Make Cookies||CRS-Q-0032878-FSS||27|
|WSQ Make Choux Pastries||CRS-Q-0033270-FSS||27|
|WSQ Make Puff Pastry Products||CRS-Q-0032620-FSS||27|
|WSQ Make Yeast-Raised Pastries||CRS-Q-0033038-FSS||27|
|WSQ Prepare Sweet & Savoury Fillings Sauces and Cream||CRS-Q-0037007-FSS||26|
|WSQ Make Hot & Cold Desserts||CRS-Q-0037122-FSS||35|
|WSQ Prepare Chocolate Decorations & Make Praline||CRS-Q-0039379-FSS||31|
|WSQ Bake For Health||CRS-Q-0039823-FSS||38|
|WSQ Bake Artisan & Decorative Breads||CRS-Q-0032344-FSS||35|
|WSQ Maintain Food & Beverage Production Environment||CRS-Q-0032251-FSS||15.5|
|WSQ Prepare Advanced Cake||CRS-Q-0036459-FSS||35|
Modules are delivered as follows:
- Full Time modules are conducted Monday through Friday
Part Time modules – Evening & weekends
- Monday, Wednesday & Friday – 6.30 to 10.30 pm
- Tuesday & Thursday and Saturday 9 am to 5.30 pm
- Tuesday & Thursday 6.30 to 10.30 pm
- Sunday – 9 am to 5.30 pm
- Saturday & Sunday evenings – 5.30 pm to 9.30 pm
Must be 18 years of age at time of enrolment and proficient in English and Maths to Singapore Workskills Qualification Standards, Singapore Employability Skills System Level 5 desirable (exemptions subject to management discretion)
To be eligible for Skills Future Funding you must be a Singaporean or PR, please see criteria here.
Prospective students must complete a registration form and supply relevant data is using Skills Future Funds. (Available from office)
Upon receiving completed application form and verification of all details student will be sent a Letter of Offer to the module. Acceptance of the place and the payment of the administration charge (invoice sent) will secure a place in the course.
Net fee and miscellaneous fees (invoice will be sent) have to be paid prior to module commencement.
Training Quality and Outcome Measurement Survey (TRAQOM) by SkillsFuture Singapore.
- The Quality Survey will be conducted after the course end date through emails or mobile phone number.
- All students to provide personal email and mobile phone number for SSG to conduct the survey.
Assessment consist of a written theory paper of multiple choice or short answer. Students must pass all written questions to be marked competent.
- Practical performance assessment is 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.
In the event of student withdrawing from the module the following refund policy will apply upon receiving written confirmation of same.
|Entry to WSQ modules is by payment of administration fee||Registration fee is not refundable|
|Skills Future Credits
Participant opts to use SFC to pay Net fee but withdraws before course commences
|This will be re-credited back to Skills Future|
|Participant pays net fee and withdraws after course has commenced.||Fee is not refundable|
LINK funding with www.skillsfuture.sg/funding