Course Detail    

DIPLOMA IN BAKING SCIENCE & TECHNOLOGY

Course Objectives

On completion of this course, learners will be able to:

  • Function in a baking kitchen proficiently utilising essential equipment and tools fundamental for baking
  • Conceptualize, create, and bake an assortment of breads, cakes, decorative cakes, pastries, desserts, and confections with finesse
  • Comprehend the essential elements necessary for initiating and managing a café/bakery enterprise effectively
  • Bake a variety of basic cakes, from cheesecakes to sponge cakes, and non-bake options, gaining the skills for cake preparation
  • Make basic to advanced breads from brioche and baguette to café-style breads, ensuring a well-rounded baking education
  • Use ready-made baking products, teaching learners to professionally create pastries with pre-mixes and bake-off items
  • Gain practical expertise and adaptable skills through hands-on experience for real workplace scenarios while maintaining quality control standards in food production

Duration

(180 Hrs)

Methods of Learning

Face to Face 

Learning Outcomes

Module 1: Introduction to F&B Industry

Provides a comprehensive overview of the F&B industry in Singapore, covering its historical background, market trends, economic importance, key players, and stakeholders. Additionally, it delves into Singapore's culinary heritage, food safety regulations, types of F&B establishments, entrepreneurship opportunities, marketing strategies and workforce insights within the industry.

Module 2: Food Safety Course Level 2

Equips food handlers of both retail and non-retail food establishments with the knowledge and skills to follow food safety and hygiene policies and procedures as well as inculcate the rationale of some of the practices into food handlers for better understanding and assisted policing in the licensed food premises.

Module 3: WSQ Make Basic Cakes

Teaches learners the methods and techniques to bake basic cakes such as Cheesecakes, Chiffon, Butter, Sponge, Hokkaido Cupcakes and Non-Bake Cheese Cakes are delicious and yet simple to master.

Module 4: WSQ Make Basic Breads

Equips with the knowledge and application skills on how to make basic breads like Brioche, Stollen, White bread, Baguette, Roasted Oats Courgette and Pesto Pumpkin Over Loaf.

Module 5: WSQ Make Café Style and Artisan Breads

Equips learners with the knowledge and application skills to prepare cafe style breads like Whole Wheat Bread, Milk Bread, Dinner Bread , Raisin Bread, Beetroot Focaccia and Pull-Apart Cream Cheese Bread.

Module 6: WSQ Demonstrate Baking Techniques, Mixing Methods and Piping Skills

Equips learners with the knowledge and application skills to demonstrate baking techniques, mixing methods and piping skills for preparation of pastries and baked products.

Module 7: WSQ Ultimate Creative Quick Bakes

Teaches learners how to use pre-mixes, frozen and bake-off products to prepare pastry and baked items like a professional pastry chef.

Module 8: WSQ Maintain Quality Procedures

Equips participants with knowledge and application skills to maintain quality control procedures.

Module 9: WSQ Maintain Food and Beverage Production Environment

Equips learners with the knowledge and skills to maintain food and beverage production environment.

 

Who should attend

Those working or aspiring to work in bakeries, restaurants, hotels, and other food-related establishments.

Minimum Entry Requirement

1. Age: 17 years old and above

2. Language - English Language Requirement:

  • Able to speak, listen, read and write English at a proficiency level requiring learners to possess one of the following: C6 pass in English at GCE ‘O’ level or equivalent and/or Achieve a minimum band of 5.5 IELTS or equivalent

3. Academic:

  • WSQ Advanced Certificate in Food Services (Culinary Arts), or
  • Completed ‘O’ level, with at least 3 years of work experience in a related field at junior supervisory level, and/or
  • Applicants with the minimum age of 30, who do not possess the above qualifications but have a minimum of 8 years working experience, may be considered for entry into this course.

Minimum Number to Start Class

Minimum 8 pax to start the class

Course Fee

$4458.10 (Incl. of 9% GST)

Registration Fee

A Registration Fee of $109 (Incl. of 9% GST) will be collected upon course registration, and It is non-refundable.
* In the event of any class cancellation by Eduquest, the Registration fee will be refunded

Miscellaneous Fees (Incl. of 9% GST)

Admin Fee for Absent and Reschedule: $32.70

Admin Fee for Make-up Session for Partial Absent, Appeal & Re-assessment: $54.50

Miscellaneous Fees refer to any non-compulsory fees which the trainees pay only when applicable. Such fees are normally collected by Eduquest when the need arises.

Fees indicated are per pax and not per proforma invoice or invoice.

Schedule

14th May to 12th Jul 2024

REX House (Near Little India MRT)

14th May to 12th Jul 2024

REX House (Near Little India MRT)

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Course Fee $4458.10 (Incl. of 9% GST)

This Course Includes:

Duration:  (180 Hrs)

Language: English

Related Courses

Introduction to Food and Beverage Industry

This course provides a comprehensive overview of the F&B industry in Singapore, covering its historical background, market trends, economic importance, key playe