Choux pastries

Course Synopsis:

The Diploma in Pastry and Baking Arts course is designed for those who aspire to be a pastry chef. Through a combination of theoretical and practical training in the kitchen. The learners will acquire the knowledge, skills, and competencies to design and create an assortment of breads, cakes, pastries and Asian desserts.

Course Objectives:

On completion of the course, learners should be able:

  • To set-up a proper kitchen and equipment.
  • To prepare and produce a range of Tarts and Short-Crust Pastries.
  • To prepare and produce a range of Choux Pastries.
  • To prepare and produce a range of Yeast-raised Pastries.
  • To evaluate and improve the quality of Basic Cake.
  • To evaluate and improve the quality of Advanced Cakes.
  • To evaluate and improve the quality of Basic Breads.
  • To evaluate and improve the quality of Café Style Bread.
  • To evaluate and improve the quality of Basic Dim Sum.
  • To evaluate and improve the quality of Advanced Peranakan Cuisines.
  • To evaluate and improve the quality of cookies and brewing specialty coffee.

Course Structure:

Learners are required to complete 11 modules.

Introduction to Baking and Food Safety (16 hours)

The aim of this module is to provide learners with an overview of the Baking industry, including the various job positions and career opportunities. Learners will learn how to set-up a proper kitchen and equipment. Learners will learn to maintain a hygienic and safe food production environment.

WSQ Make Tarts and Short-Crust Pastries (36 hours)

The aim of this module is to enable learners to design, prepare and produce a range of Tarts and Short-Crust Pastries. They will learn to evaluate and improve the quality of the Tarts and Short-Crust Pastries.

WSQ Make Choux Pastries (24 hours)

The aim of this module is to enable learners to design, prepare and produce a range of Choux Pastries. They will learn to evaluate and improve the quality of the Choux Pastries.

WSQ Make Yeast-raised Pastries (24 hours)

The aim of this module is to enable learners to design, prepare and produce a range of Yeast-raised Pastries. They will learn to evaluate and improve the quality of Yeast-raised Pastries.

WSQ Make Basic Cake (36 hours)

The aim of this module is to enable learners to design, prepare and produce a range of Basic Cake. They will learn to evaluate and improve the quality of Basic Cake.

WSQ Prepare Advanced Cakes (32 hours)

The aim of this module is to enable learners to design, prepare and produce a range of Advanced Cakes. They will also learn to evaluate and improve the quality of Advanced Cakes.

WSQ Make Basic Breads (36 hours)

The aim of this module is to enable learners to design, prepare and produce a range of Basic Breads. They will learn to evaluate and improve the quality of Basic Breads.

WSQ Make Café Style Bread (32 hours)

The aim of this module is to enable learners to design, prepare and produce a range of Café Style Bread. They will learn to evaluate and improve the quality of Café Style Bread.

WSQ Basic Dim Sum (24 hours)

The aim of this module is to enable learners to design, prepare and produce a range of Basic Dim Sum. They will learn to evaluate and improve the quality of Basic Dim Sum.

WSQ Prepare Advanced Peranakan Cuisines (24 hours)

The aim of this module is to enable learners to design, prepare and produce a range of base for Advanced Peranakan Cuisines. They will learn to evaluate and improve the quality of Advanced Peranakan Cuisines.

Quick Bakes and Specialty Coffee (16 hours)

The aim of this module is to enable learners to design, prepare and produce a range of cookies and brewing specialty coffee. They will learn to evaluate and improve the quality of cookies and brewing specialty coffee.

Mode of Delivery: Face-to-face
Class Size: The number of students per class is capped at 30
Duration: Full-time 6 months, The maximum candidature period is 12 months
Part-time 9 months , The maximum candidature period is 18 months
Class Frequency: Full-time, 5 days per week x 4 hours per day
Part-time, 2 to 3 days per week x 4 hours per day
Total Contact Hours: 300 hours of classroom training
Attendance: 90% (International Students with Student Pass Holder),
75% (Local Students and Non-Student Pass Holder)
Assessment Method: Students will be assessed by a variety of Assessment, Oral examination / Practical Assessment / written assignment / written examination.
Graduation Criteria: Students who have successfully completed the course by passing every module will be awarded the Diploma in Pastry and Baking Arts by the Baking Industry Training College.
Minimum Entry Requirements:
Description Local International
Minimum Age 16 years 16 years
Academic Qualification 3 GCE ‘N’ levels or equivalent • WSQ Workplace Literacy (WPL) level 5 qualification in Reading, Listening, Speaking and Writing or • Mature candidates (≥30 years old with 8 years relevant work experience) Completed 10 years of formal education or equivalent
English Proficiency C6 grade in GCE ‘O’ level English or equivalent • Passed BITC English Placement Test A Pass in English Language in year 10 or equivalent