Term 1
• Follow Food and Beverage Safety and Hygiene Policies and Procedures
• Maintain Food and Beverage Production Environment
• Prepare Equipment and Ingredients
• Maintain Quality Control Procedures
• Demonstrate Baking Techniques, Mixing Methods and Piping Skills
• Make Cookies
• Prepare Basic Malay Desserts
• Prepare Basic Chinese Desserts
• Prepare Sweet and Savoury Fillings, Sauces and Creams
• Prepare Icing, Chocolate and Glazes
• Solve Problems and Make Decisions at Operations Level
• Cultivate a Productivity and Innovative Mind-set
• Make Tarts and Short-Crust Pastries
• Make Basic Cakes
• Interact and Serve Food and Beverage Customers
Term 2
• Prepare Advanced Cakes
• Faciliate Effective Work Teams
• Establish Relationships for Customer Confidence
• Facilitate Effective Communication and Engagement at the Workplace
• Supervise Quality Procedures
• Understand Nutritional Knowledge and Dietary Requirements
• Bake for Health
Term 3
• Supervise Food Production
• Administer Purchasing and Receiving Procedures
• Maintain Inventories
• Make Café Style Breads
• Make Choux Pastries
• Make Puff Pastry Products
• Make Yeast-raised Pastries
Term 4
• Bake Artisan and Decorative Breads
• Solve Problems and Make Decisions at Managerial Level
• Manage Crisis Situations
• Make Hot and Cold Desserts
• Design Contemparary Plated Desserts
• Lead Workplace Communication and Engagement
• Conduct Staff Performance Assessment Process
• Maintain Displays
• Develop Menus
• Implement Site/Outlet and Equipment Maintenance Plans
• Prepare and Serve Wines
• Develop and Implement Budget
• Develop Ice Cream Recipes
• Prepare Advanced Confectionary
• Prepare Advanced Entremets and Tarts
• Prepare Macaroons
• Prepare Chocolate Decorations and Make Pralines
• Fabricate Chocolate Decorations
• SpiceOdyssey® Project (Non WSQ)
Term 5
• OIA / SIA
Passion for Pastry & Bakery
Intake dates
Funding / Grants |
|
Diploma In Food Services (Pastry & Baking) | Singaporeans (with MCES/WTS Funding) | Singaporeans/SPRs (with SME Funding) | Singaporeans/SPRs (with SSG Funding) | International Students |
Programme Fee | SGD 31,020.00 | SGD 31,020.00 | SGD 31,020.00 | SGD 31,020.00 |
Application Fee (Non-Refundable) | SGD 100.00 | SGD 100.00 | SGD 100.00 | SGD 100.00 |
Starter Kit | SGD 1,385.00 | SGD 1,385.00 | SGD 1,385.00 | SGD 1,385.00 |
Admin Fee | SGD 500.00 | SGD 500.00 | SGD 500.00 | SGD 500.00 |
Medical Insurance | SGD 90.00 | SGD 90.00 | SGD 90.00 | SGD 90.00 |
Fee Protection Scheme | SGD 230.97 | SGD 230.97 | SGD 230.97 | SGD 230.97 |
Total | SGD 33,325.97 | SGD 33,325.97 | SGD 33,325.97 | SGD 33,325.97 |
GST (7%) | SGD 2,332.82 | SGD 2,332.82 | SGD 2,332.82 | SGD 2,332.82 |
Total Fees Payable (A) | SGD 35,658.78 | SGD 35,658.78 | SGD 35,658.78 | SGD 35,658.78 |
First Payment | SGD 24,596.09 | SGD 24,596.09 | SGD 24,596.09 | SGD 24,596.09 |
Second payment | SGD 11,062.69 | SGD 11,062.69 | SGD 11,062.69 | SGD 11,062.69 |
Total Fees Payable (A) | SGD 35,658.78 | SGD 35,658.78 | SGD 35,658.78 | SGD 35,658.78 |
SSG grant disbursement (Upon programme completion): |
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SSG Funding | SGD (21,714.00) | SGD (21,714.00) | SGD (21,714.00) | NA |
GST (7%) | SGD (1,519.98) | SGD (1,519.98) | SGD (1,519.98) | NA |
Enhanced Subsidy | SGD (3,286.00) | SGD (3,286.00) | NA | NA |
Total Disbursement (B) | SGD (26,519.98) | SGD (26,519.98) | SGD (23,233.98) | NA |
Net Fees Payable (A - B) | SGD 9,138.90 | SGD 9,138.90 | SGD 12,424.80 | SGD 35,658.78 |
Absentee Payroll Funding, up to the following amount | SGD 9,810.92 | SGD 7,770.00 | SGD 4,662.00 | NA |