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WSQ Diploma in Food Services (Pastry and Baking)


This course offers the full spectrum of training for aspiring pastry chefs and bakers to operate competently in a commercial kitchen. Under the guidance of trainers with years of industry experience,students will learn the essential techniques and disciplines of the modern pastries, desserts and baked goods for future success as a skilled pâtissier.

The WSQ Diploma in Food Services (Pastry and Baking) is offered as an integrated programme encompassing skills from Certificate, Higher Certificate, Advanced Certificate and Diploma levels. It is the complete training track for the Diploma qualification.

Please contact us at for 2022 intake details.

SHATEC Institutes Pte Ltd (UEN: 198301550C) is an appointed CET Centre by SkillsFuture Singapore (SSG) for courses supported by SkillsFuture Credits (SFC) / funded by SSG. The funding support period for WSQ Diploma in Food Services (Culinary Arts) is 3 December 2019 to 2 December 2022.

IntakeCourse Run Date1Application Deadline for International Students
January 202210 January 2022 – 9 July 202312 November 2021
May 20229 May 2022 – 5 November 202311 March 2022
September 20225 September 2022 – 3 March 20248 July 2022

1Commencement dates may be subjected to change. Kindly contact us for more information.

Mode of Study

Full Time

The average teacher-to-student ratio is 1:36 for theory lessons and 1:18 for practical lessons.

Assessment Framework

Theory and practical examinations, practical exercises, presentations, written assignments, projects and class participation.

Duration and Structure

18 months consisting of:

12-month Institutional Training

Students will be expected to complete 38 skills under 19 learning units. The programme consists of approximately 30 instructional hours per week spread over 3 semesters. Each semester is 13 weeks in duration, excluding exam and break weeks.

Applicants who have successfully completed a preceding course in WSQ Certificate / Higher Certificate / Advanced Certificate in Food Services (Pastry and Baking) may be eligible for exemptions in relevant subjects and as such complete the institutional training in less than 12 months.

6-month Industrial Attachment

The industrial attachment component combines practical training with hands-on experience that will prepare students well in future careers in the tourism industry.

Students will be placed with approved industry training partners to acquire work experience and a monthly training allowance will be provided during the period of attachment.


Diploma in Food Services (Pastry and Baking) awarded by SkillsFuture Singapore.

Certificate Level (TGS-2020513488)

  1. Food Hygiene
    • Food Safety Course Level 1
  2. Basic Skills for Kitchen Operations
    • Demonstrate Basic Knife Skills
    • Receive and Store Products
    • Maintain Safe and Secure Working Environments
    • Prepare Western Cold Sauces
  3. Professional Development 1
    • Project a Positive and Professional Image

Higher Certificate Level (TGS-2020513584)

  1. Fundamentals of Baking
    • Prepare Equipment and Ingredients
    • Demonstrate Baking Techniques, Mixing Methods, and Piping Skills
    • Prepare Sweet and Savoury Fillings, Sauces and Creams
  2. Principles of Baking
    • Make Basic Cakes
    • Make Cookies
    • Make Muffins and Scones
    • Make Tarts and Short-Crust Pastries
    • Make Basic Breads
    • Prepare Deep Fried Ready-to-Use Products
  3. Restaurant Service Skills for Chefs
    • Interact and Serve Food and Beverage Customers
    • Prepare for Service (Mise En Place)
    • Provide Go-the-Extra-Mile Service

Advanced Certificate Level (TGS-2020513585)

  1. Advanced Baking Techniques
    • Make Café Style Breads
    • Prepare Advanced Cakes
    • Make Puff Pastry Products
    • Prepare Pre-mix, Frozen and Bake-Off Products
  2. Food Quality Management
    • Conduct Food and Beverage Hygiene Audits
    • Supervise Quality Procedures
  3. Western Food Preparation Techniques
    • Demonstrate Basic Dry Heat Cooking Methods
    • Demonstrate Basic Moist Heat Cooking Methods
  4. Food Nutrition
    • Understand Nutritional Knowledge and Dietary Requirements
  5. Communication Skills
    • Facilitate Effective Communication and Engagement at the Workplace
  6. Professional Development 2
    • Develop Self to Maintain Professional Competence at Supervisory Level
  7. Practicum

Diploma Level (TGS-2018503493)

  1. Specialty Cuisines
    • Prepare Various Types of Cuisines
    • Prepare Advanced Western Salads and Garnishes
  2. Specialty Pastries and Desserts
    • Prepare Dry Heat and Moist Heat Asian Desserts
    • Bake for Health
  3. Restaurant Concepts
    • Apply Food and Beverages Concepts and Set-up
  4. Food Production Management
    • Supervise Food Production
    • Maintain Inventories
  5. Food and Beverage Cost Control for Chefs
    • Manage Cost and Quality Controls
  6. Problem Solving Skills for Managers
    • Solve Problems and Make Decisions at Managerial Level

Entry Requirements

(Singaporeans / Singapore PR / International Applicant)

  • Minimum 2 GCE ‘N’ Level / Any WSQ Certificate in Food Services (Pastry and Baking)1 / Qualifications of equivalent standard
  • Successful Interview2
  • At least one of the following proficiency levels in English3:
    • Pass in GCE ‘N’ Level English
    • Band 5.0 in IELTS
    • Minimum score of 61 points (internet-based total) in TOEFL
    • Pass in SHATEC English Test
    • Pass in Certificate in Basic and Hospitality English / Certificate in Hospitality English

1Applicants who have successfully completed a preceding course in WSQ Certificate / Higher Certificate / Advanced Certificate in Food Services (Pastry and Baking) may be eligible for exemptions in relevant subjects and as such complete the institutional training in less than 12 months.

2Interview may be waived for applicants who has successfully completed any preceding WSQ Certificate level(s).

3A pass in any preceding WSQ Certificate level(s) will also be recognized as fulfilment of English proficiency requirements.


Singaporean /

Singapore PR /

LTVP+ Holders9

Full Course Fee (before GST)$20,226.00$20,226.00
SSG Grant5$14,158.20N.A.
Nett Course Fee (before GST)$6,067.80$20,226.00
7% GST on Nett Course Fee$424.75$1,415.82
Total Course Fee Payable6,7,10$6,492.55$21,641.82
Additional Funding if eligible under Mid-Career Enhanced Subsidy (MES)8$4,045.20N.A.
Total Nett Course Fee Payable, Including GST, after additional funding from MES10$2,447.35N.A.

5Singaporeans and Singapore PRs will be eligible for up to 70% SSG funding. A minimum 6-month retention in the industry is recommended as part of the obligation for enjoying this funding. Funding is subjected to SSG’s prevailing corporate policies and final approval.

6Course fee payable include essential training items.

7Singaporeans may also utilize available funds within their Post-Secondary Education Account (PSEA) or SkillsFuture Credits (where applicable) to offset total net course fee payable. All Singaporeans aged 25 and above can use their $500 SkillsFuture Credit from the government to pay for a wide range of approved skills-related courses. Visit the SkillsFuture Credit website to choose from the courses available on the SkillsFuture Credit course directory.

8The SkillsFuture MES is for Singaporeans aged 40 years old and above.

9Training support will be extended to Long Term Visit Pass Plus (LTVP+) Holders with effect from 1 October 2021. The LTVP+ scheme applies to lawful foreign spouses of Singapore Citizens (SCs) with (i) at least one SC child or are expecting one from the marriage, or at least three years of marriage, and (ii) where the SC sponsor is able to support the family. LTVP+ holders will be identified with their green visit pass cards, with the word ‘PLUS’ on the back of the card.

10NTUC members enjoy 50% unfunded course fee support for up to $250 each year when they sign up for courses supported under UTAP (Union Training Assistance Programme). NTUC members from 40 years and above enjoy up to $500 per year. For more information and terms and conditions, please refer to

Please refer here for miscellaneous fees applicable.

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