Diploma in Patisserie and Baking
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 the kitchen and get ready the equipment, ingredients and pre-mix.
- To design, prepare and bake a variety of breads such as basic, artisan and decorative breads.
- To design, prepare and bake a variety of pastries, such as short-crust, choux and puffs pastries.
- To design, prepare and bake a variety of cakes, such as basic, advanced and decorative cakes.
- To design, prepare and bake a variety of quick bakes such as cookies, muffins, scones and macarons.
- To design and prepare a wide range of hot and cold Asian desserts, including Chinese dim sum.
- To display soft skills such as communication, creativity, teamwork and work ethic.
Course Structure:
Learners are required to complete 6 modules and a 6-month internship.
Introduction to Patisserie & Baking (60 hours)
The aim of this module is to provide learners with an overview of the Patisserie and Baking industry, including the various job positions and career opportunities. Learners will also learn how to set-up the kitchen and equipment, maintain a hygienic and safe food production environment as well as prepare the ingredients including pre-mix, frozen and bake-off products.
Favourite Breads (60 hours)
The aim of this module is to enable students to design, prepare and produce a range of breads, from basic breads and café style breads to artisan breads and decorative breads. They will also learn to evaluate and improve the quality of breads.
.Sweet & Savoury Pastries (60 hours)
The aim of this module is to enable learners to design, prepare and produce an assortment of pastries ranging from short-crust pastries to choux and puff pastries. They will also learn to evaluate and improve the quality of pastries.
Tempting Cakes (60 hours)
The aim of this module is to enable learners to design, prepare and produce a range of basic, advanced and decorative cakes. They will also learn to evaluate and improve the quality of cakes.
Quick Bakes (60 hours)
The aim of this module is to enable learners to design, prepare and produce a range of quick baked products including cookies, muffins, scones and macarons. They will also learn to evaluate and improve the quality of quick baked products.
Asian Desserts (60 hours)
The aim of this module is to enable learners to apply the underpinning knowledge of Asian desserts to prepare and produce a range of cold set and pudding Asian desserts, dry heat and moist heat Asian desserts including Dim Sum dishes, sweet and savoury fillings, sauces and creams. They will also learn to evaluate and improve the quality of Asian desserts.
Industry Attachment
Learners will get to apply the knowledge and skills which they have gained in the classroom in a real work setting. Learners will be deployed as interns in retail or commercial baking for a period of 6 months. Industrial Attachment is a compulsory and integral part of the course. Should a learner be unable to secure a suitable internship due to circumstances beyond the control of the college, the learner will be required to complete a Project Work instead.
| Mode of Delivery: | Face-to-face |
|---|---|
| Class Size: | The number of students per class is capped at 40 |
| Duration: |
Full time: 12 months (6 months classroom + 6 months industry attachment). Part time: 15 months (9 months classroom + 6 months industry attachment). |
| Class Frequency: | 5 days per week x 4 hours per day (full-time) |
| Total Contact Hours: | 360 hours |
| Attendance: |
90% (International Students with Student Pass Holder), |
| Assessment Method: | Students will be assessed by a variety of assignments and examinations |
| Graduation Criteria: | Students who have successfully completed the course by passing every module will be awarded the Diploma in Patisserie and Baking by the Baking Industry Training College. |
Minimum Entry Requirements:
| Description | Local | International |
|---|---|---|
| Minimum Age | 17 years | 17 years |
| Academic Qualification | 3 GCE ‘O’ levels or equivalent | Completed 10 years of formal education or equivalent |
| English Proficiency | C6 grade in GCE ‘O’ level English or equivalent | IELTS 4.5 or equivalent |