TGS-2025056263 (WSQ)

The SkillsFuture Career Transition Programme - SCTP Kitchen Operations Specialist (Pastry & Baking) (Full Time) (TA Eligible)  is designed for individuals looking to embark on a rewarding career in the bakery and pastry industry. This programme provides a strong foundation in essential baking techniques, pastry production, and kitchen operations, equipping learners with the skills necessary to excel in professional pastry kitchens.

Course intake

*Commencement/completion dates may be subject to changes. 

All our courses are full days and requires standing in the kitchen the entire time. 

At the end of the course, learners shall attain competency in the following modules:-

1.       Food Safety Course Level 1 - The course will equip learners with knowledge and skills to apply the following: - practice good personal hygiene, using safe                                 ingredients. handling food safely, storing food safely and maintaining cleanliness of utensils, equipment and service/storage areas.

2.       Safe & Efficient Techniques for Food Operations^

• CCS- Critical Thinking and Problem Solving - This course aims to help working professionals who desire to understand the root cause to problems, how to generate effective and efficient solutions to solve problems as well as capitalising on new opportunities
• Receive and Store Products - This course is designed for F&B personnel to acquire the knowledge and application skills to receive and store products in the appropriate ways to ensure safety and hygiene of the supplies in the workplace.
• Maintain Safe & Secure Work Environment - This course will equip learners with the knowledge pertaining to legislative requirements, implement workplace safety and health practices as well as maintain a safe and secure working environment at their workplace.

3.       Basic Pastry Techniques

• Prepare Pastry Mis-en-Place - This course equips learners with the understanding of the tools and equipment. It also includes assembling, weighing and measuring ingredients in the preparation of pastry dishes.
• Pastry Preparation 1 - This course equips learners with the theoretical knowledge and skill sets in producing basic cakes, muffins, scones, cookies, tarts and short crust pastry.  Learners will acquire skills in  ingredients handling, mixing and baking to create simple baked products. 
• Pastry Preparation 2 - This course equips learners with the theoretical knowledge and skill sets in producing choux pastry, puff pastry and yeast pastry products.  Learners will further enhance their ingredients handling skills, mixing skills and baking skills to create more complex pastry products. 

4.       Bread Preparation Techniques

• Bread Making 1 - This course will equip learners with the knowledge and techniques involved in the baking process of basic bread products. Learners will gain hands-on skills on to gather ingredients, handling of dough, manage the proofing and baking process.
• Bread Making 2 - This course will equip learners wwith the knowledge and techniques involved in the baking process of café style bread products. Learners will further gain hands-on skills on to ingredient and dough handling techniques and the management of proofing and baking process.
• Bread Making 3 - This course will equip learners with the knowledge and techniques involved in the baking process of advanced bread products. Learners will also learn to develop their own dough starter to create artisan breads which require more attention to details.  Learners will be able to apply complex techniques required  in for baking.                              

5.       Advanced Pastry Techniques

• Prepare Asian Dessert -This course will equip learners with basic cooking skills to prepare some Asian desserts with the appropriate techniques
• Pastry Preparation 3 - This course equips learners with a higher level of theoretical knowledge and practical skill sets in producing advanced cakes, entremets and tarts, advanced confectionaries, a variety of  hot and cold desserts. 
• Pastry Preparation 4 - This course aims to equip learners with the knowledge and skills in designing Contemporary Plated Desserts, understanding the important components that contribute to presenting an attractive and appealing plated dessert. This competency unit also aims to equip learners with the knowledge and skills in tempering and to create fabricate chocolate decorations. 

6.       Operational Management in Food & Beverage Services^

• Maintain Inventories - This course aims to impart knowledge to learners on managing delivered goods, dispatch and storage of products and supplies to monitor the purchase of stocks for production effectively. Learners will also learn to implement and monitor stocktaking procedures, interpret inventory information, investigate and document missing or damaged stocks in accordance to organisational stock control procedure.
• Menu Engineering and Recipe Costing - This course aims to impart knowledge to learners on how to manage costs to ensure optimisation of resources and sustainability of business operations. It includes monitoring cost control activities in accordance with the organisation’s cost control policies and procedures
• Coordinate Food and Beverage Service - This course focuses on improving organizational customer service excellence. It covers the components of service standards and recovery processes. Learners will also pick up skills to conduct internal service audits to improve service standards within the organisation.
• Develop Effective Team Engagement - This course focuses on improving organizational efficiency through effective work teams. It covers the role of communication and strategic priorities in fostering team success, while also addressing the challenges posed by changing trends, mindsets, and stakeholder expectations. Learners will explore the importance of Emotional Intelligence in understanding team needs and expectations, and how it can enhance team engagement. The course will also help learners identify professional development opportunities to improve both individual and team effectiveness.
• Sustainable Food & Beverage Practices -This course aims to equip learners with knowledge and skills in applying sustainable food practices into food production. Learners will also learn to design and implement practices that will reduce waste creation.

^Requires a laptop/desktop with internet access and working webcam & mic.

(The module runs are not based on above sequence. ACI reserves the rights to make amendment or changes to the sequence of the module runs)

Payment accepted via:

• SkillsFuture Credits (mid-career) for Singaporeans aged 40 and above 
• SkillsFuture Credits (SFC) for Singaporeans aged 25 and above
• Post-Secondary Education Account (PSEA)
• Credit card (e-payment)
• Debit card (e-payment)
• PayNow (e-payment)
• Bank Transfer

Notes:

1. A non-refundable Admission Fee of $50.00 is payable upon submission of application. 
2. Trainees are required to purchase a starter kit which includes the uniform, safety boots and tools set. 
3. All applicants are required to attend a preview session before being accepted into the course. This will be done prior to course commencement date. 
4. Admission is subject to submission of the required supporting documents and the minimum headcount to start a class.