About This Course

Diploma in Patisserie Arts ®

A Diploma in Patisserie Arts can open a variety of doors for those aspiring to make a career in Culinary Arts, Hospitality, Food Services, Food & Beverage, Tourism and Entrepreneurship. 

Here are some benefits:

  • Specialized Knowledge: You’ll gain in-depth knowledge of baking techniques, dessert preparation, and the science behind patisserie. 
  • Professional Skills: The program often covers essential skills which are crucial for a successful career in patisserie.
  • Career Opportunities: It can also open doors in high-end restaurants, hotels, and specialized patisseries.
  • Networking: Programs often provide opportunities to connect with industry professionals, mentors, and peers.
  • Certification: Having a formal qualification can enhance your credibility and marketability in a competitive field.
  • Entrepreneurial Skills:The diploma can provide you with the necessary skills and knowledge to manage and operate a successful business.
Learning Outcome

All modules will involve classroom delivery. Each module will be assessed using written assessments and/or practicum.
Learner to Trainer ratio – 1:12

Term 1
1 Introduction to Cooking Methods a) Prepare dishes using basic methods of cookery
b) Describe the performance outcomes, skills and knowledge required
c) Use a range of basic cookery methods to prepare dishes
d) Applicable skillsets for working in include restaurants, educational institutions, health establishments, cafes, residential caterers, and event and function caterers.
2 Optimizing Inventory a) Check incoming stock against orders and delivery documentation
b) Inspect items for damage, quality and use-by dates and record findings according to organisational procedures
c) Conduct and record temperature checks on perishable stock, ensuring they are within specified tolerances
d) Identify discrepancies or deficiencies with delivered stock items, and reject supply within scope of own responsibility, or report findings
e) Record details of incoming stock according to organisational procedures
f) Choose and prepare correct environmental conditions for the storage of stock
g) Store supplies in appropriate storage area to minimise wastage and avoid food contamination
h) Rotate perishable supplies according to principles of first-in-first-out to minimise wastage according to expiration dates
i) Regularly check the quality of stock, identify deficiencies and report according to organisational procedures
3 Optimizing Kitchen Space a) Follow instructions about menu requirements, workgroup and job roles.
b) Follow a work schedule to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members.
c) Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.
d) Work supportively as part of a kitchen team in a manner that promotes cooperation and good relationships.
e) Follow workplace safety and hygiene procedures according to organisational and legislative requirements.
f) Identify conflict encountered in the workplace.
g) Seek assistance from workgroup members when conflicts arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person
4 Comprehensive Western Cuisine – Pies and Tarts

a) Interpret recipes, methods and principles of preparing and baking different pies and tarts
b) Explain the quality characteristics, common faults and precautionary measures to take in the preparation of different pies and tarts
c) Prepare different types of fillings, icings, toppings, glazes, fondant, sauces and creams for different pies and tarts
d) Prepare doughs and batters for baking using techniques to roll out, fold, shape and cut doughs

Term 2
5 Enriched Bread Making

a) Explain the principles, quality characteristics and common faults of preparing and baking enriched breads
b) Differentiate the types of yeast and its functionality during the fermentation stage
c) Explain the different stages of bread production
d) Demonstrate methods of preparing different types of sweet and savoury fillings and toppings for enriched breads
e) Demonstrate methods of preparing and baking different types of enriched bread doughs by applying different mixing methods and baking processes
6 Cake Making a) Explain the principles, quality characteristics and common faults of preparing and baking cakes
b) Demonstrate methods of preparing different types of icings, fillings and toppings
c) Demonstrate methods of preparing, mixing, folding, baking, shaping, piping and finishing different cakes
7 Barista Training – Level 3 a. Evaluate Arabica and Robusta coffee and the key differences between coffees from different regions
b. Use the different methods of processing coffee beans, the different roasting styles to make recommendations to customers based on their preferences
c. Grind coffee according to different brewing methods and brew coffee using the French Press and V60 Pour Over
d. Demonstrate the skill of frothing milk correctly and consistently extract espresso following the recipe
e. Make Espresso based drinks including Long Black, Cappuccino, Latte and Mocha

Term 3
8 Comprehensive Western Cuisine – Fruit Desserts a) Assemble baking tools, knives, equipment and ingredients according to recipes used for preparing fruit desserts
b) Identify different types of ingredients, their characteristics, functions and indicators of quality according to recipes used for fruit desserts
c) Measure ingredients accurately using bakers’ mathematics, ratios and proportions according to recipes for different types of fruit desserts
d) Demonstrate knife skills according to recipes for preparing fruit desserts
e) Explain the importance of controlling baking time and temperature, sifting dry ingredients, resting doughs and brushing off excess flour when preparing different fruit desserts
f) Bake different types of fruit desserts using various baking methods, tools and equipment according to recipes
g) Reinstate work stations and store finished fruit desserts and ingredients.
h) Identify common faults in fruit desserts and methods to prevent them
9 Comprehensive Western Cuisine – Café Style Cakes

a) Explain recipes, methods and principles of preparing and baking different café style cakes
b) Explain the quality characteristics, common faults and precautionary measures to take in the preparation of different café style cakes
c) Prepare different types of fillings, icings, toppings, glazes, fondant, sauces and creams according to recipes for different café style cakes
d) Prepare doughs and batters using techniques to roll out, fold, shape and cut doughs according to recipes for baking different café style cakes
e) Apply different types of mixing and baking methods according to recipes for different café style cakes
10 Petit Fours

a) Interpret recipes, methods and principles of preparing and baking different Petit Fours
b) Explain the quality characteristics, common faults and precautionary measures to take in the preparation of different Petit Fours
c) Minimise waste to maximise profitability of petits fours produced
d) Use cookery methods for fillings and coatings to achieve desired product characteristics
e) Design and use decorations, garnishes, glazes and finishes to enhance flavour and visual appeal
f) Apply icing, glazes and finishes to ensure a smooth and seamless finish
g) Visually evaluate petits fours and adjust presentation before displaying
Course Structure
  • The course is offered either on 6 months full time or 12 months part time basis
  • Contactable training hours : 254
  • Assessment mode : Practicum and written exams
Course Code

TGS-2024051005

Eligibility

Admission

  • Language: Obtained at least a C6 pass in GCE O-Level English or IELTS score of 5.5/ TOEFL (internet-based) total score of 46-59 / WPLN Level 5)
  • Academic: Obtained at least a C6 pass at GCE O-Level in any 3 subjects, including English
  • Age: Minimum 17 years old

Graduation Criteria:

  • Minimum of 75% attendance for each module
  • Passing all assessments
  • All fees are fully paid

Important Notes:

  • Application is not a guarantee of admission
  • Admission is subject to availability 
  • Any incomplete documentation will be rejected
  • Course curriculum and prices are subject to change without prior notice
  • Incompletion of course will be awarded the relevant certificate and/or Statement of Attainment, and learner has to pay any outstanding fees in full 
  • The Academy reserves the right to expel any learner for misconduct as well as not adhering to the Learner’s Guidebook
Fees

Diploma in  Patisserie Arts

Below 40 yrs Singaporean/SPR/LTVP

Above 40 yrs Singaporean/SPR/LTVP

Foreigner

Programme Fee

$6,200

$5,000

$8,960

Application Fee

$150

$150

$150

Personal Cooking Kit

$600

$600

$600

Fees Payable

$6,950

$5,750

$9,710

GST (9%)

$625.5

$517.5

$873.9

Total Fees Payable

$7575.5

$6267.50

$10,583.90

Important Note:

  • Application and personal cooking kit must be paid in full upfront and there is no refund of these
  • Fees can be changed without prior notice
  • The Academy reserves the right to stop learner from attending the course if due fees are not paid promptly
Absentee Payroll

Not Applicable

Schedule

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Terms and conditions applies to all types of SSG fundings, including satisfying attendance, completion of tasks and passing all assessments during course.

For self-sponsored, more details here and SkillsFuture Credit here

For employer-sponsored, more details here and SFEC here