Diploma in Pastry and Baking Arts

Vocational Education program covering all general aspects of baking (bread, cakes, pastry, flour confectionery, desserts, sugar craft, baking science & bakery management).

The course content is process focused covering ingredient technology, processing methods and processing parameters with the objective of students being able to manufacture consistent quality bakery, patisserie & confectionery items.

Modules are a combination of Theory and Practical application with each having an assessment component at its end. Assessment is competency based which requires students to demonstrate an understanding of the concepts of the modules.

The Diploma has a total of 9 modules being comprised of 7 WSQ baking modules and 2 Non WSQ baking modules developed to cover the broad baking industry.

Admission Requirement

Entry requirements for Diploma in Pastry and Baking Arts are listed below:

• Age 17 year old and above 
• Minimum 3 Credits in GCE “N” Level or Equivalent 
• Pass in GCE “N” Level English or Equivalent or Passed AceTek College English Test or WPLN Level 5
• Or Mature Candiddate 30 years old and Above 

NON WSQ MODULES

• Bakery Industry Foundations
• Cake Technology 2
• Bread Making Technology 3
• Speciality Gateau & Torten
• Sugar Craft
• Bakery Management

WSQ MODULES

• Prepare Basic Bread
• Prepare Café Style Breads
• Prepare Basic Cakes
• Prepare Muffins & Scones
• Prepare Short Crust Pastry
• Prepare Cookies
• Prepare Choux Pastries
• Prepare Puff Pastry
• Prepare Yeast Raised Pastries
• Prepare Sweet & Savoury Fillings,Sauces & Creams
• Prepare Hot & Cold Desserts
• Prepare Icings, Chocolate & Glazes
• Conduct Baking Ingredients Experiments