Course Detail
Diploma in Baking Science
Course Overview
The Diploma in Baking Science equips learners with comprehensive skills in modern baking, pastry arts, and bakery operations, combining hands-on practical training with scientific principles. Students will master essential techniques in breadmaking, pastry production, cake creation, desserts, and advanced decorative finishing while developing a strong foundation in food science, nutrition, and molecular gastronomy.
The programme also covers bakery stock control, inventory management, and professional kitchen practices to prepare learners for industry-ready roles. Through modules in entrepreneurship and digital marketing with Generative AI, learners will gain the knowledge to build and promote successful bakery businesses. The programme culminates in a capstone project, where students apply their technical, creative, and business skills to develop innovative baking solutions that meet contemporary consumer demands.
Course Objective
The objective of this diploma is to equip learners with the knowledge, practical skills and scientific understanding required to produce, evaluate and improve baked and pastry products in professional food operations. Learners will develop the ability to apply baking science principles, ingredient functionality, production techniques, food safety and quality control to achieve consistent product outcomes. The programme also develops skills in recipe development, product innovation, costing, presentation, sustainability and the use of digital and AI-enabled tools, preparing learners for professional baking, pastry and food business environments.
Mode of Delivery
Face to face (On Campus Learning)
Career Options
Potential job roles include (but not limited to):
- Baker / Junior Baker
- Pastry Cook / Pastry Chef
- Bakery Production Staff
- Commis Baker / Commis Pastry
- Artisan Baker / Bread Specialist
- Cake Decorator / Cake Designer
- Dessert Specialist
- Bakery Production Supervisor
- Chef de Partie – Pastry / Bakery
- Bakery R&D / Product Development Baker
- Bakery Product Development Assistant
- Bakery Operations Assistant / Supervisor
- Bakery Inventory and Cost Control Assistant
- Bakery Sales and Marketing Executive
- Bakery Business Owner / Entrepreneur
Modules
DBS01. Foundations of Baking and Professional Mise en Place
DBS02. Quick Breads and Rapid Bakes
DBS03. Pastry Techniques
DBS04. Bakery Stock and Inventory Management
DBS05. Bread Fundamentals
DBS06. Artisan and Advanced Breadmaking
DBS07. Classic Cake Fundamentals
DBS08. Advanced Cake Design and Finishing
DBS09. Applied Food Science for Bakers: Nutrition and Function
DBS10. Molecular Gastronomy for Bakers
DBS11. Desserts Mastery
DBS12. Building a Baking Business
DBS13. Digital Marketing with Gen AI for Bakeries
DBS14. Capstone Project – Healthy Seeds at Work
Followed by compulsory IA/IP: 6 months
Learning Outcomes - Modular
DBS01. Foundations of Baking and Professional Mise en Place
This module introduces students to the baking and pastry industry, providing a foundation in professional bakery operations, workplace expectations, and kitchen organization. Students will gain an understanding of the various sectors within the baking industry, including artisan bakeries, commercial production, pastry kitchens, cafés, hotels, and food service establishments. The module also emphasizes the importance of mise en place—the professional practice of organizing ingredients, tools, equipment, and workstations before production begins.
DBS02. Quick Breads and Rapid Bakes
This module introduces students to the principles and techniques of producing quick breads and rapid-bake products that do not rely on lengthy fermentation processes. Students will gain practical skills in preparing a variety of baked goods using chemical leavening agents and rapid mixing methods. The module emphasizes product consistency, ingredient functionality, efficient production techniques, quality control, and food safety practices required in commercial bakery operations. This course enables students to produce high-quality baked products suitable for both retail and food service environments.
DBS03. Pastry Techniques
The Pastry Techniques module introduces students to the essential skills, methods, and professional practices used in pastry production. This course provides a strong foundation in preparing a variety of pastry products while developing precision, consistency, and creativity in a professional kitchen environment.
Students will explore the characteristics of different pastry types, understand ingredient functions, and apply proper mixing, shaping, baking, and finishing techniques. Emphasis is placed on quality control, food safety, presentation standards, and efficient workflow practices used in the pastry industry.
DBS04. Bakery Stock and Inventory Management
The Bakery Stock & Inventory Management module equips students with the knowledge and practical skills required to manage bakery ingredients, supplies, and inventory efficiently. Effective stock control is essential for maintaining product quality, reducing waste, controlling costs, and ensuring uninterrupted bakery operations.
Students will explore inventory management principles, stock monitoring systems, purchasing processes, storage requirements, and documentation procedures commonly used in bakeries, pastry kitchens, cafés, hotels, and food service establishments. The course also emphasizes food safety, stock rotation, and inventory accuracy to support operational efficiency and profitability.
DBS05. Bread Fundamentals
The Bread Fundamentals module introduces students to the essential principles, ingredients, and techniques required to produce quality bread products in a professional baking environment. This module provides a strong foundation in bread-making, covering the science of fermentation, dough development, proofing, shaping, and baking.
Students will gain hands-on experience in preparing a variety of basic bread products while understanding the role of ingredients and processing methods in achieving desired texture, flavor, and appearance. The module also emphasizes consistency, food safety, quality control, and workplace efficiency, which are critical competencies in the baking industry.
DBS06. Artisan and Advanced Breadmaking
This module develops students' competencies in the production of artisan and specialty breads using advanced breadmaking techniques. Students will explore dough fermentation, hydration management, pre-ferments, sourdough cultivation, shaping methods, and baking techniques used in professional bakeries. Emphasis is placed on producing high-quality artisan bread products with consistent texture, flavour, crust characteristics, and visual appeal while maintaining food safety and production efficiency.
DBS07. Classic Cake Fundamentals
This module provides students with a strong foundation in classical cake production, covering essential baking principles, ingredient functions, mixing methods, and decorating techniques. Students will develop practical skills in preparing a variety of traditional cakes, fillings, icings, and basic decorative finishes commonly used in professional bakeries and pastry kitchens. Emphasis is placed on consistency, product quality, presentation standards, food safety, and efficient production practices.
DBS08. Advanced Cake Design and Finishing
This module equips students with advanced skills in cake design, decoration, and finishing techniques used in professional pastry and cake artistry. Students will develop expertise in creating visually appealing and marketable cake products through the application of modern decorating methods, sugar craft, fondant work, piping techniques, and artistic finishing. Emphasis is placed on creativity, precision, design principles, customer expectations, and industry-standard presentation while maintaining food safety and quality standards.
DBS09. Applied Food Science for Bakers: Nutrition and Function
This module introduces students to the application of fundamental nutrition and food-science principles in baking and pastry production. It examines how common bakery ingredients contribute to energy, macronutrients, micronutrients, fibre, protein, sodium and overall product composition.
Students will explore the functional roles of sugar, gluten, starches, fats, dairy products, eggs, hydrocolloids and alternative flours in determining the structure, texture, flavour, appearance and shelf stability of baked products. They will also examine practical approaches to modifying recipes for reduced-sugar, gluten-free, plant-based and allergen-conscious applications without compromising product identity or quality.
The module develops students' ability to interpret ingredient labels, identify major allergens, estimate the nutritional contribution of recipes and communicate product information responsibly. It does not train students to provide medical or therapeutic dietary advice.
DBS10. Molecular Gastronomy for Bakers
This module introduces students to the scientific principles and precision techniques used in molecular gastronomy, with specific applications to baking, pastry and dessert production. It examines the relationship between culinary practice, baking science, chemistry and physics, enabling students to understand how ingredients react under controlled conditions of temperature, acidity, concentration, time, and mechanical action.
Students will work with selected food-grade hydrocolloids, stabilisers, emulsifiers and texturising agents to produce gels, fluid gels, foams, emulsions, spheres, powders, edible films, crisps, frozen elements and aerated components. Emphasis is placed on accurate weighing, percentage-based formulation, temperature control, pH measurement, ingredient compatibility and repeatable production.
The module also develops students' ability to integrate molecular elements into cakes, pastries, chocolates, breads, plated desserts, sauces and garnishes without compromising the identity, flavour, texture, food safety or commercial practicality of the finished product.
DBS11. Desserts Mastery
This module provides students with comprehensive knowledge and practical skills in the preparation and presentation of a diverse range of desserts. Students will explore contemporary and classical dessert-making techniques, including fruit purées, chocolate applications, plated desserts, and traditional Asian and Western dessert specialties. The module focuses on flavour development, texture balance, artistic presentation, product quality, and efficient production methods used in professional pastry kitchens and hospitality establishments.
DBS12. Building a Baking Business
This module equips students with foundational commercial skills required to develop and manage a small baking business or bakery product line. It connects recipe development with costing, pricing, menu planning, packaging, promotion and basic entrepreneurial decision-making.
Students will convert household recipes into standardised commercial recipes, calculate product yield and portion cost, account for packaging and selected operating expenses, and determine appropriate selling prices. They will also learn to organise products into a focused menu consisting of core, premium, seasonal and add-on offerings.
The module emphasises commercially realistic decision-making. Students will evaluate not only whether a product can be baked successfully, but also whether it can be produced consistently, packaged appropriately, sold at a sustainable margin and understood easily by customers.
DBS13. Digital Marketing with Gen AI for Bakeries
This module introduces students to the practical use of digital marketing and generative artificial intelligence for promoting a baking business. Students will use accessible digital tools and smartphones to develop customer personas, content ideas, product photographs, captions and simple campaign materials for bakery products.
The module combines marketing fundamentals with structured prompt design. Students will develop prompts that include clear information about the product, target customer, brand voice, ingredients, dietary considerations, equipment, cost, portion size and intended digital platform.
Emphasis is placed on producing content that is commercially relevant, visually consistent and suitable for platforms such as social media, websites, digital menus and food-delivery applications. Students will also examine the limitations of AI-generated content, including inaccurate information, misleading product images, unverified claims, copyright concerns and the need for human review.
DBS14. Capstone Project – Healthy Seeds at Work
The Healthy Seeds in Pastry & Baking Project provides students with the opportunity to apply their knowledge and practical skills in developing innovative, nutritious, and market-ready pastry and bakery products incorporating a variety of healthy seeds. Through this project, students will research the nutritional benefits and functional properties of seeds such as chia, flax, sesame, sunflower, and pumpkin seeds, and integrate them into product formulations that promote healthier eating habits.
Assessment
Written & Practical Exams
Who Should Attend
This diploma is suited for aspiring and current baking, pastry, and bakery operations personnel who want to strengthen their skills in bread and pastry production, cake design, dessert development, food science, and bakery business management. It is also suitable for those transitioning into baking, pastry, or bakery operational roles, as well as individuals seeking to build the technical, creative, and entrepreneurial capabilities needed to start or grow their own baking business.
Minimum Entry Requirement
Age: 17 years old and above
Language:
- Minimum a C6 pass in GCE ‘O’ Level English Or
- Band 5.5 in IELTS OR Minimum score of 61 points (internet-based total) in TOEFL
Academic:
- Minimum a C6 pass in 3 GCE ‘O’ Level subjects (including English) or equivalent Or
- Higher NITEC Certification from the NITEC School of Hospitality Or Equivalent Or
- Applicants with the minimum age of 30 who do not possess the above qualifications but have a minimum of 8 years of working experience may be considered for entry into this course
Duration
- Full-Time (Local and International Students) 6 Months Study + 6 Months Industrial Attachment (IA)
- Part-Time (Local Students) 12 months Study
Minimum Number to Start Class
Minimum 8 pax to start the class
Course Fee
$7303.00 (Incl. of 9% GST)
Section 1: Common Fees – Local and International Students
Miscellaneous Fees – Compulsory
| Type and Purpose of Fees | Amount (Inclusive of GST) (S$) |
|---|---|
| Examination Fee | $490.50 |
| Fee Protection Scheme (FPS Insurance) | $109.00 |
| Course Book and Lab Fee | $109.00 |
| Application Fee | $109.00 |
| Sub-Total – Common Compulsory Fees | $817.50 |
Miscellaneous Fees – Non Compulsory
| Type and Purpose of Fees | Amount (Inclusive of GST) (S$) |
|---|---|
| Re-Examination Fee | $218.00 |
| Reprint of Course Material | $27.25 |
| Re-module Fee | $1,090.00 |
| Deferment Fee | $109.00 |
| Kitchen Tool Kit | $54.50 |
| Chef Coat (1 set) | $54.50 |
| Request Letter and Certifying Letter / Statement | $54.50 |
| 'Certified True Copy' Request of Diploma Certificate or Transcript | $54.50 |
| Re-issuance Request of Diploma Certificate / Transcript | $54.50 |
| Extension of FPS Insurance | $109.00 |
| Medical Insurance | $109.00 |
Section 2: International Students Only (Student's Pass)
Miscellaneous Fees – Compulsory
| Type and Purpose of Fees | Amount (Inclusive of GST) (S$) |
|---|---|
| Student Pass Application Fee | $359.70 |
| Sub-Total – International-Only Compulsory Fees | $359.70 |
Miscellaneous Fees – Non Compulsory
| Type and Purpose of Fees | Amount (Inclusive of GST) (S$) |
|---|---|
| Replacement of Lost Student's Pass (pay direct to ICA) | $109.00 |
| Extension / Re-application of Student's Pass (inclusive of ICA charges) | $163.50 |
| Course Transfer Fee (inclusive of ICA charges) | $218.00 |
| Postage Fee for Certificate | $109.00 |
Total Compulsory Miscellaneous Fees Payable upon Course Registration
| Student Category | Amount (Inclusive of GST) (S$) |
|---|---|
| Local/Resident Students (Singapore Citizens, PR, LTVP+ and Work Pass Holders) – Section 1 only | $817.50 |
| International Students (Student's Pass) – Section 1 + Section 2 | $1,177.20 |
Note
- Compulsory Miscellaneous Fees are fees payable upon course registration.
- Non-Compulsory Miscellaneous Fees are payable only when applicable and will be collected when the relevant service or requirement arises.
- All fees indicated are charged on a per-trainee (per-pax) basis and not per Pro Forma Invoice or invoice.
- Section 1 fees apply to all students. International students pay Section 1 fees plus the additional Section 2 fees listed above.
Schedule
Course Fee $7303.00 (Incl. of 9% GST)
This Course Includes:
Duration:
(360 Hrs)
6 months Study + 6 months Industry Attachment
Language: English
