On completion of the course, students should be able to:

Prepare mise en place for baking and pastry.
Process basic baking ingredients.
Prepare a range of bread and pastry products.
Prepare a range of sweet and savoury pastry fillings.
Prepare a range of cakes and carry out cake decorations.
Prepare a range of hot, cold and frozen desserts.
Prepare petit fours, chocolates and pralines.
Evaluate and store finished products.
Present finished products for displays.

The duration of this course is two years and is conducted at ITE College West (Clementi Campus).

Nitec in Pastry & Baking graduates with good results may apply for progression to higher level courses.

Nitec in Pastry & Baking graduates are employed as Commis Cook in hotels, restaurants and bakeries.

There are excellent opportunities for career advancement to supervisory positions and beyond. Commis Cook with work experience and good performance may be promoted to supervisory positions, such as Demi Chef / Leading Cook.

To obtain the Nitec in Pastry & Baking certification, you need to accumulate at least 66 credits.

CERTIFICATION

CORE MODULES

- Introduction to Baking Science (6 credits)
On completion of the module, students should be able to process and store basic baking ingredients.
- Pastry Basics (6 credits)
On completion of the module, students should be able to prepare
specified range of different types of pastry products. They will also learn how to prepare, evaluate and store pastry fillings.
- Cake Mixing and Baking (7 credits)
On completion of the module, students should be able to prepare,
decorate and display the different types of cakes.
- Bread Production (6 credits)
On completion of the module, students should be able to prepare different types of bread products.
- Desserts and Petit Fours (6 credits)
On completion of the module, students should be able to prepare a
specified range of desserts and petit fours, and assemble and evaluate desserts.
- Chocolate and Pralines (4 credits)
On completion of the module, students should be able to temper
couverture, produce and finish chocolate decorations and pralines.
- Decorative Work (5 credits)
On completion of the module, students should be able perform
decorative work using principles of good cake design and hands-on
display techniques.
- Industry Attachment (10 credits)
This module provide opportunities for students to practice the skills and knowledge that they have learnt in school. An on-the-job task list has been developed to guide the companies in providing relevant training to the students.

LIFE SKILLS MODULES

- Life Skills for Personal Development (8 credits)
Life skills in broad terms are the foundation skills and personal qualities that an individual can transfer from one job setting to another to manage and adapt to changes in technology and work environments.
- Sports and Wellness I (1 credit)
On completion of the module, students should be able to maintain a fit and healthy body and develop an appreciation of sports and games.
- Sports and Wellness II (1 credit)
On completion of the module, students should be able to maintain a fit and healthy body and develop an appreciation of sports and games.

ELECTIVES

Electives (Course Specific)

- Menu Planning and Costing (5 credits)
On completion of the module, students should be able to plan menu,
calculate recipe costs and prepare budget.
- Asian Sweets (3 credits)
On completion of the module, students should be able to prepare a
specified range of Asian sweets.
- Small Business Management (3 credits)
On completion of the module, students should be able to identify a
significant business opportunity, prepare a promotional package and
conduct a sales event for a small business.

Electives (Inter-disciplinary)

- Workplace First Aid and CPR (2 credits)
On completion of the module, students should be able to apply basic concepts and principles of first aid to render first aid treatment at the workplace and perform CPR during an emergency.

Electives (General)

- Elementary Japanese (3 credits)
On completion of the module, students should be able to read Japanese in Romanised script and communicate in Japanese using the correct vocabulary, sentence structure, stress intonation, pronunciation when making and responding to enquiries in a bank, travel agency, shop, restaurant and post office.
- Conversational Mandarin (3 credits)
On completion of the module, students should be able to listen and
comprehend the Chinese language and engage in simple dialogues
and transactional discourse in a range of common everyday situations using the correct vocabulary, sentence structure, stress intonation and pronunciation.
- Mathematics (Level 9) (3 credits)
On completion of the module, students should be able to perform arithmetic calculations, interpret and use statistical data, manipulate algebraic expressions, use graphs and solve simultaneous equations graphically.
- Mathematics (Level 10) (3 credits)
On completion of the module, students should be able to calculate angles using the angle properties of a circle; construct and describe transformations and solve trigonometrical problems in 2-dimension.
- Mathematics ‘O’ I (3 credits)
On completion of the module, students should be able to perform arithmetic calculations, manipulate algebraic expressions, construct and interpret geometrical figures and solve investigative problems.
- Mathematics ‘O’ II (2 credits)
On completion of the module, students should be able to manipulate
indices, equations and inequalities, perform graphing functions, handle problems on mensuration, interpret and use statistical data and solve investigative problems.
- English Language ‘O’ I (3 credits)
On completion of the module, students should be able to comprehend narrative texts, write compositions of narrative nature, and communicate effectively and appropriately in speech and writing.
- English Language ‘O’ II (2 credits)
On completion of the module, students should be able to comprehend descriptive texts, write compositions of descriptive nature and communicate effectively and appropriately in speech and writing.
- Overseas Experiential Programme (2 or 3 credits)
On completion of the module, students should be able to develop leadership qualities, self-confidence, independence, cross-cultural interaction skills and other life skills.