baking and pastry school

Professional Diploma
in Baking and Pastry Arts

Our Professional Diploma in Baking and Pastry Arts offers the full spectrum of training to give you the skills to work as Pastry Chef in a commercial kitchen, launch your own Patisserie business, or extend your culinary skills. Under the guidance of our expert Pastry Chef Instructors you will learn the fundamental techniques and disciplines of the modern Pastry Chef, graduating with the confidence and skills for future success.


Expertise in Baking and Pastry Arts requires a combination of skills, artistry and imagination. Our programme will teach you the rudimentary knowledge and professionalism in becoming a skillful Pastry Chef. This programme offers the best possible instruction, with small class sizes in the comfortable, dynamic, and passionate environment.


What will I learn?

We take a modern approach to Pastry chef development working to build the full range of skills and qualities required by today’s modern Pastry chefs.

Our Total Pastry Chef training is a holistic approach to chef development and is unique to OSAC focusing on three areas of development, which we call Hands, Head, Heart.


culinary hands

HANDS

A Pastry chef is nothing without a mastery of the practical skills to create breads , cakes and desserts. We will teach you all of the core pastry skills required to enter a professional pastry kitchen with confidence, ready to deal with any challenge.

You will be taught the relevant theory to understand the underlying science and techniques, plus you will benefit from regular masterclass demonstrations. However this is an intensive, practical course and you will learn by "doing", with around 20 hours a week (in addition to theory) working in the kitchen perfecting your craft.

Core Baking and Pastry Skills

  • Baking Basics
  • Advanced Bread and Baking
  • Advanced Desserts
  • Asian Bread and Desserts
  • Decorative Cakes, Pastries and Confections
  • Chocolates and Candies


culinary heart

HEART

Great Baking comes from the heart! students that are accepted in the Professional Diploma in Baking and Pastry Arts are committed, ambitious and are passionate about food. We will focus your passion to enrich and inspire your career.

 Inspiring Guest Lectures
 Field Trips and Visits
 Ethics and Issues


Master Class Culinary Business Workshop

Knowing how to cook is one thing; understanding how to develop a business plan is another skill set. That is why we have introduced a portfolio of Masterclass Culinary Business workshops. During your programme you will learn from variety of masterclass workshops topics such as:

 Becoming an Entrepreneur

 Building a Business Plan

 Financial Accounting for Chefs and Hospitality Professionals

 Social Media and Marketing 101

 Arts and Craft of Food Photography

 Molecular Gastronomy and more…


Entry Qualifications

At least 17 years old and above
Completed formal secondary education ( “O” or “N” levels) and a pass in English Language and any one other subject.
IELTS 5.0 or equivalent
Candidates who have taken the English Placement Test and achieved a score equivalent to that of IELTS 5.0 may also be considered.
Candidates who have completed the Certificate in Baking and Pastry Arts or equivalent that is awarded by an approved further education institution maybe admitted into the programme.
Mature Learners with a varied profile of achievements and work experience may apply.

Programme Duration

The Diploma programme is offered on full time or part time basis.


FULL TIME
The course duration for a full time study mode is 8 months
PART TIME
Part time study mode will take 12 months.

Assessment Method

Your skills will be assessed through regular assessments that will take place during the course of your studies. You will also need to complete an e-portfolio to showcase your work.

The Professional Diploma in Baking and Pastry Arts incorporates several qualifications to enhance your career prospects. To ensure that you receive the award, you must;

  • Complete and pass all assignments , test, exams and / or practical assessments and;
  • Achieve a 90% class attendance for the entire programme.


Upon successful graduation you will receive the prestigious:

 Professional Diploma in Baking and Pastry Arts


You will also receive the following:

 WSQ Basic Food Hygiene Certificate


Course Fee

Local StudentInternational Students
Full TimeS$11,556.00S$14,552.00
Part TimeN/AN/A

Course Fee Payment Methods

  1. Cash
  2. Cheque/Bank draft/Cashier Order: Payable to OSAC International College Pte Ltd
  3. paypal logo PayPal (Only applicable for application fee)
  4. Telegraphic Transfer/Bank Transfer:
  5. Name of Account Holder: OSAC International College Pte Ltd
  6. Address of Account Holder: 1A Short Street #01-07 Singapore 188210
  7. Bank: DBS Bank Ltd
  8. Bank Address: MBFC Branch 12 Marina Boulevard Level 3 MBFC Tower 3 Singapore 018982
  9. Bank Number: 001-906070-2
  10. Swift Code: DBSSSGSG

Miscellaneous Fee

  1. Please click here for Miscellaneous Fee

* All fees are inclusive 7% GST
* All figures are in Singapore dollars


Commencement Date

Full TimePart Time
Intake date19 Jan 2017TBA
Closing date of application
for local students
06 Jan 2017-
Closing date of application
for international students
12 Dec 2016-
Expected completion19 Sept 2018-

Full TimePart Time
Intake date21 June 2017TBA
Closing date of application
for local students
09 June 2017-
Closing date of application
for international students
14 May 2017-
Expected completion21 Feb 2018-

How do I apply?

  • Complete our online application form by clicking the "Apply Now" button below.
  • Speak to our Recruitment Team to register your details for this programme.

classroom student ratio

practical student ratio




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