DIPLOMA IN
PASTRY AND BAKING
This course is designed especially for those with a passion for creating gourmet pastries,
signature breads, cakes and specialty desserts — an absolute essential for any aspiring
pastry chef or baker.
Cert No: EDU-3-3030 Validity: 16/11/12 – 15/11/13
PROVISIONAL
SHATEC INSTITUTES
Established in 1983 by the Singapore Hotel Association to equip Singapore with a skilled tourism workforce, Shatec Institutes’ creation has produced many accomplished hospitality professionals, entrepreneurs, and renowned chefs across the globe. Officially opened by the late Dr. Tay Eng Soon (then-Minister of State for Education), the pioneer in hospitality education offers enriching and industry-relevant programmes for aspiring professionals in the exciting hospitality industry.
AWARDS AND ACCOLADES
• Appointed as CET Centre (Tourism and Food & Beverage industries) by the Singapore Workforce Development Agency in December 2012.
• First institution to have been inducted into the World Gourmet Summit Hall of Fame in 2009 for winning the Culinary Institution of the Year award for four consecutive years. • Received the “Most Outstanding Contribution to Tourism”
award from the Singapore Tourism Board in 1992.
VISION
To be the preferred educational institution in Asia for hotel and tourism studies.
MISSION
To offer a host of opportunities to nurture talents for rewarding careers in the hotel and tourism industry.
ABOUT US
CULTURE STATEMENT
We are a caring organisation with a supportive environment that encourages feedback, sharing, acceptance for diversity and an enterprising mindset. We believe in teamwork and that everyone counts in the success of the organisation.
CORE VALUES
Attitude — We are hospitable and caring. We are positive and professional.
Excellence — We are committed to service excellence. We do our best in all that we do.
Teamwork — We take ownership and responsibility. We support each other to achieve our goals.
Creativity — We are enthusiastic. We think of new ideas and see new perspectives.
Innovation — We put our creative ideas into action.
STRONG ALUMNI NETWORK
Over 27,000 alumni (and still counting) from more than 20 nationalities have chosen Shatec Institutes to gain that competitive edge in hospitality and tourism education. Many have progressed to hold senior positions in hotels and tourism establishments in Singapore and overseas. Our alumni continue to give back to Shatec Institutes in myriad ways long after they graduate. The alumni network provides valuable connections that last a lifetime.
COURSE DELIVERY
Students will be expected to complete 16 subjects and internship in this 1½-year course:
• 1-year Institutional Training
The curriculum is taught over 4 full terms of 10 to 12 weeks, each with a 1 - 2 week break between terms, and provides an average of 330 contact hours per term.
• 6-month Internship*
The internship combines practical training with hands-on experience that will prepare students well in future careers in the hospitality industry.
*Internship placement in Singapore for international students is not guaranteed and will be subject to approval of relevant passes by the Ministry of Manpower (MOM). In the event that the application of of the relevant passes is unsuccessful, international students will be placed in a hotel or F&B establishment approved by Shatec Institutes back in their home countries.
ASSESSMENT FRAMEWORK
Students will be appraised through theory and practical examinations, practical exercises, presentations, written assignments, projects, class participation and their performance during internship.
COURSE INTAKES
Programmes are available every February, May and September. Applicants may refer to the Shatec Institutes website (www.shatec.sg) for the detailed intake schedule.
GRADUATION REQUIREMENTS
Students must successfully complete the 16 subjects and internship within the stipulated period of study as set by Shatec Institutes.
CERTIFICATION
Upon successful completion of the course, students will be awarded the Diploma in Pastry and Baking by Shatec Institutes.
CULINARY
Principles of Western Food Preparation
(Demonstration/Individual Stoves)
This subject builds on the Fundamentals of Western Cooking. Students will be required to prepare western dishes in addition to creating an original recipe for the final assessment.
GENERAL STUDIES
Communication Skills
This subject provides students with the mechanics of hospitality communication skills. It discusses the basics, from defining the communication process model, reading non-verbal cues to handling conflicts and stress. This subject emphasises a mock interview session for all students in preparation for their Work Experience interview.
Principles of Supervision
This subject provides the tools, skills and knowledge required to supervise human capital in the hospitality industry. It also analyses an industry’s environment and how such tools facilitate the decision-making process in an organisation. The emphasis is on applying the wisdom of management theory and experience for first-line hospitality supervisors.
HOSPITALITY AND TOURISM
Application of Host Communications
This subject covers various techniques of speech construction and delivery. It aims to develop students’ communication skills, specifically in public speaking as well as in small
SUBJECTS
group conversations. It helps students gain confidence to communicate effectively, make positive connections and leave lasting impressions with guests.
Fundamentals of Hospitality Hosting
The essence of hospitality lies within hosts that are hospitable, refined and confident. Using an experiential-based pedagogy, students engage in role-plays and participatory exercises based on practical workplace scenarios to shape mindsets and behaviours.
PASTRY AND BAKING
Asian Sweets and Pastries (Demonstration/
Individual Stoves)
This subject provides students with a basic understanding of Asian Sweets and Pastries in the appropriate ethnic group from Asian Countries.
Elaborate Sweets and Pastries
This subject reinforces the students with the techniques learned during their initial part of training. It provides students with opportunities to apply their knowledge, creativity and skills in creating elaborate desserts and cake through practical training.
Essentials in Food Knowledge
This subject deals with the knowledge required to understand the components in food, the nature of its interaction with other food and the different cooking methods, which will in turn enhance their understanding on food knowledge in the hospitality industry.
Event Catering
This subject is a capstone and allows students to apply all the knowledge and skills learnt during the programme. Students are required to work as a group to develop an original menu, market the menu to clients and eventually prepare the meals.
Food Science and Hygiene
This subject deals with the skills and knowledge required to undertake hygienic practices and standards applicable in the food and beverage industry. It examines the techniques used in the processing and preparation of food, and explains the essential functions of specific nutrients of food and their functions to the human body after digestion. It furthers illustrates the nutritional needs throughout the life-cycle from childhood to adulthood, and also the relationship between nutrition and fitness.
Fundamentals of Baking (Theory/
Demonstration/Individual Stoves)
This subject provides students with a foundation of baking knowledge and how ingredients add layers of flavours to recipes. The emphasis is on developing the core skills required of a pastry chef in an industry kitchen.
Fundamentals of Beverage Knowledge
Alcoholic beverages such as beer and liquor have been fermented and distilled for thousands of years. Over the millennia, different regions and countries have developed their own unique styles of alcoholic beverages. This subject explores a wide range of beverages to give students an appreciation of the rich history, production processes and characteristics of each beverage, including popular brands and current trends
Kitchen Organisation
This subject explains the organisational structures and functions for different types of kitchen planning and managing projects that are carried out by head chefs or restaurant owners. It examines the tools that are used to analyse the kitchen on how such tools facilitate the decision-making processes in planning. The emphasis is on setting up of a kitchen based on the correct tools and knowledge.
Menu Planning and Pricing
Menu planning is a subject that is crucial in scribing the ideas of the chef creativities and putting them in proper descriptive words. Other than being able to cook, a chef must be able to plan a well balanced and attractive menu to cater to the needs of a customer.
Practicum
This subject deals with the tools, skills and knowledge required to undertake pastry and bakery kitchen planning and operations. It examines the equipment and the processes and workflow that enable a commercial kitchen to operate. Students are lead through a journey of comprehensive practicum training, not just simply to acquire the basic kitchen skills, and knowledge but also to provide them a platform where they can nurture their confidence and adopt the right attitudes that are expected from a professional chef.
Principles of Baking (Theory/Demonstration/
Individual Stoves)
The subject imparts to students the elaborate skills and techniques in baking breads, cakes and pastries. Students are taught the correct tools and equipment to use to prepare such items and to analyse the various baking faults and provide corrective measures.
Education Pathway
1Internship placement in Singapore for international students is not guaranteed and will be subject to approval of relevant passes by the Ministry of Manpower (MOM).
In the event that the application of of the relevant passes is unsuccessful, international students will be placed in a hotel or F&B establishment approved by Shatec Institutes back in their home countries.
Institutional training Internship1
MAIN CAMPUS
Shatec Institutes’ main campus at Bukit Batok provides more than 65,000 sq ft of space and training facilities to provide students with a holistic education experience.
RECIPES — A BISTRO BY SHATEC
Managed and run by Shatec Institutes students, Recipes – a bistro by Shatec at High Street offers students a realistic training experience where they hone their service and culinary skills.
SHATEC CITY TRAINING VENUE
Located near Bugis MRT, the city training venue at Middle Road makes training more accessible to our industry partners and Continuing Education & Training participants.
Workshops and courses are conducted at the heart of town;
Shatec City Trainng Venue. Recipes offers a realistic training experience. The dessert experience starts here — The pastry kitchen. Culinary kitchen where promising chefs are trained.
CONTACT US
Shatec Institutes Pte Ltd
Registered with The Council for Private Education Reg No: 198301550C Validity: 16/7/2010 – 15/7/2014 Telephone: (65) 6415 3588 / 504 / 515 / 528 / 556 Facsimile: (65) 6415 3530 Email: [email protected] Website: www.shatec.sg Shatecinstitutes myshatec Bukit Batok MRT Str eet 22 Swimming Complex 21 Bukit Batok St 22 Bukit Batok East Avenue 6
BUKIT BATOK CAMPUS
Information in this brochure may be subject to change. For the latest information and updates, please visit www.shatec.sg. Shatec Institutes reserves the right to alter, amend or delete any programme, fee, admission requirement, mode of delivery or other arrangements without prior notice. The information in this brochure is correct at time of printing (Dec 2012)
Address : 21 Bukit Batok Street 22, Singapore 659589 Office Hours
Mondays – Thursdays : 8.30am – 6.00pm Fridays : 8.30am – 5.30pm
