WSQ Certificate in Food Services (Pastry & Baking)

Course Overview

This programme introduces the craft of pastry-making with the art of baking and offers fundamental knowledge and skills, coupled with hands-on experience. It prepares individuals for entry-level employment in the F&B industry, but also suits the novices who simply want to bake goods that bring smiles to others.

 

Target Audience

Working professionals in the Food & Beverage industry who wish to upgrade their skills and knowledge to obtain an industry recognised certification.
Individuals who wish to change their career and enter the Food & Beverage industry.

Core Modules

• Project a Positive and Professional Image
• Follow F&B safety and hygiene policies and procedures
• Maintain Safe & Secure Work Environment
• Receive and Store Products
• Demonstrate Basic Knife Skills (Pastry)
• Prepare Equipment and Ingredients
• Demonstrate Baking Techniques, Mixing Methods, and Piping Skills
• Prepare Sweet And Savoury Fillings, Sauces And Creams

*Contents may differ due to new framework

Course Fees
*Fees includes GST & may differ as pending approval Non-S’porean S’porean/PR
(after SSG subsidy)
S’porean aged 40 years & above (after MCES subsidy) Nett fee after WTS Funding
*Full Course Fee  $      4,500.00  $     4,500.00  $     4,500.00  $     4,500.00
 Funding/Subsidy N.A.  -$    4,050.00   -$    4,050.00  -$    4,275.00
*Nett Course Fee  $      4,500.00  $        450.00  $         450.00  $        225.00
GST 7%  $         315.00  $          31.50  $          31.50  $          31.50
*Payable Course Fee  $      4,815.00  $        481.50  $        481.50  $        256.50

 

Notes:

  1. All applicants are required to pay an admission fee of $50 (non-refundable).
  2. Those who are applying through Workfare Training Scheme (WTS)  must produce the relevant documents
  3. Applicants are required to go through a briefing session before course commencement date.
  4. Trainees are required to purchase a starter kit which includes the uniform and tools set.
  5. Payment for company sponsored applications:

  • GIRO
  • Cheque : Payable to “Nanyang Polytechnic” with your name, NRIC and name of organisation written behind the cheque.

​​   6. Payment for self-sponsored applications:

  • NETS at our counter
  • AXS
  • SkillsFuture Credit (For Singaporeans aged 25 and above)

 

Refund Policy Refund 

Withdrawal notification received at least 14 calendar days before course commencement

  • 100% refund of paid course fee
  • No refund of $50 application fee

Withdrawal notification received less than 14 calendar days from the course commencement

  • 50% refund of paid course fee
  • No refund of $50 application fee
Withdrawal notification received upon course commencement
  • No refund of paid fees
Entry Requirements

Singapore Secondary 2 education and above, WPLN level 4 or equivalent

Other Information

 

Training Duration
Type Day Time Duration
Full-time Monday to Friday 9AM to 6PM Approx. 4 weeks
Part-time

Saturday/Sunday

9AM to 6PM

Approx. 4 months

Classes are conducted at the Asian Culinary Institute.

Note:

  • If the participant fails to meet at least 75% attendance per module and/or fails to sit for an assessment or for any other reason where funding is not approved, company / trainee is required to reimburse ACI the funded portion of the course fees
  • Programme contents, schedule and all fees are subject to changes
  • Funding amounts stated are indicative and subject to changes without prior notice. 
Course Schedule
Start Date End Date Time Language Remarks
11 May 2019 14 Sep 2019 9.00am - 6.00pm English Part Time (Sat) - Schedule may differ due to new framework
27 May 2019 21 Jun 2019 9.00am - 6.00pm English Full Time - Schedule may differ due to new framework
31 Jul 2019 30 Aug 2019 9.00am - 6.00pm English Full Time - Schedule may differ due to new framework
03 Aug 2019 07 Dec 2019 9.00am - 6.00pm English Part Time (Sat) - Schedule may differ due to new framework
01 Sep 2019 12 Jan 2020 9.00am - 6.00pm English Part Time (Sun) - Schedule may differ due to new framework
24 Oct 2019 20 Nov 2019 9.00am - 6.00pm English Full Time - Schedule may differ due to new framework