This WSQ Higher Certificate in Food Services (Pastry & Baking) is targeted at entry level cooks as well as existing pastry cooks, specifically for those employed in small to medium sized kitchens. The Pastry Cook is responsible for preparing, baking and decorating pastries, cakes and other dough or pastry-based confectioneries, complying with all applicable sanitation, health and personal hygiene standards. He/she needs to follow established food production programs and procedures. This includes appropriate use of facility supplies and equipment to minimize loss, waste and fraud and is expected to follow written and oral instructions and procedures, and requires manual dexterity, auditory and visual skills to complete tasks.

 Mini lectures with presentations to explain concepts and theories

 Practical activities including demonstrations, hands-on practice and observation

 Mutual sharing, discussion and feedback

On completion of this unit, learners shall be able to apply the following at the workplace:

Food Safety Course Level 1

 Maintain safe and secure working environment

 Prepare equipment and ingredients

 Maintain quality control procedures

 Demonstrate baking techniques, mixing methods and piping skills

 Make Basic Cakes

 Make Basic Breads

 Maintain food and beverage production environment

 No Formal Qualification & Lower Primary

 Able to speak, listen, read and write English at a proficiency level not lower than the Employability Skills WSQ Level 4 Workplace Literacy (WPL)

 Able to manage calculations at a proficiency level not lower than the Employability Skills WSQ Level 4 Workplace Numeracy (WPN)

 16 years and above

Existing cooks as well as aspiring pastry cooks

 Students who successfully completed and pass all assessments shall be awarded a Statement of Attainment from SSG.

 Students will need to achieve a minimum attendance rate of 75%.