Course Duration
24.0 hr(s)
Mode of Assessment

There will be a compulsory 2 modes of assessment consisting of a total of 30 minutes written assessment and 150 minutes practical assessment.

Who Should Attend
  • Baking lovers and public who might be keen on upskilling and joining the F&B industry.
  • Public who wishes to develop skillset in bakery.
  • An aspiring or new baker who wishes to attain the technical skills required for a bakery business.

Course Overview

This course is targeted for the public to learn how to make basic cakes and tarts. The programme will build their knowledge about the basics of cakes and pastries making. Learners will learn the essential skills such as usage of equipment, methods, and ingredients to the creation of a product. It is designed for a participant who has the interest to refresh or learn more about cakes and pastries making. The course will also promote opportunities for the public to pursue a career in the Food Service industry.

Cakes and pastries covered:

  • Muffin
  • Cheesecake
  • Chiffon
  • Swiss roll
  • Savoury quiche
  • Fruit flans
  • Cookies

Course Schedule

Next available schedule

Course Objectives

Successful candidates will be able to:

  • Apply baking tools, equipment, and methods in preparing foundation cakes.
  • Handle types of knifes and ingredients to prepare various pastry bases for sweet and savory applications.
  • Prepare premixes, frozen and bake-off products for bases and fillings.
  • Apply methods to store finished products and reinstate of workstations.


Prior to attending this course, learner should be able:

  • To read and write English at a proficiency level equivalent to ES WSQ level 3.
  • Communicate information effectively and work in a team.
  • Plan and organise resources and activities to complete work activities within specific timeframes.
  • A basic understanding of baking equipment and ingredients.

Course Outline

Learning Unit 1 – Prepare to bake cakes and pastries

Learning Unit 2 – Apply baking methods for pastries

Learning Unit 3 – Apply baking methods with use of pre-mix, frozen and backoff products

Learning Unit 4 – Check pastry products and workstations

Additional Details

Medium of Instruction & Trainer

Instructor-Led Class

Trainer: Trainee Ratio is 1: 8

  Individual Sponsored Non-SME SME
  w/o GST w GST w/o GST w GST w/o GST w GST
Original Course Fee $850.00  $909.50 $850.00  $909.50 $850.00  $909.50
Singapore Citizens & PRs aged 21 years and above $442.00 $501.50 $442.00 $501.50    
Singapore Citizens aged 40 years and above $250.00  $309.50 $250.00  $309.50    
Enhanced Training Support for SMEs Companies (90%) **         $250.00  $309.50

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