The Master's Training International

114 Middle Road 08-00, Singapore 188971

+(65) 96288239 / +(65) 98272121

Signed in as:

filler@godaddy.com

Account

The Master's Training International

A REGISTERED COMMERCIAL SHOOL IN SINGAPORE

COURSE DETAILS

CERTIFICATE IN BAKING, BREAD AND PASTRY PRODUCTION

COURSE ENTRY REQUIREMENTS:

MINIMUM AGE: 18 years old

ACADEMIC REQUIREMENT:

At least 3 subject passes with Grade C6 and above at GCE O-Level OR completed 10 years of formal education OR equivalent.

LANGUAGE REQUIREMENT:

IELTS 4.5 or Pass in English Language at GCE 'N' Level or Equivalent

COURSE MODULES AND SCHEDULES:

SESSION 1 TO SESSION 3

Introduction in Baking and Pastry Production

SESSION 4 TO SESSION 6

Basic Techniques in Bread

SESSION 7 TO SESSION 11

Basic Techniques in Cakes and Pastries

SESSION 12

FINAL PRESENTATION AND ASSESSMENT

FINAL PRESENTATION AND ASSESSMENT:

The assessment is done in two parts, Written and Practical assessment plus the Group Final Presentation.

75% class attendance is required.

Course mode of delivery:

FACE TO FACE

Course Duration

3 MONTHS (PART-TIME)

EVERY SUNDAY

1 MONTH (FULLTIME)

MONDAY TO FRIDAY

Course Comencement Dates And End Dates

REGISTRATION (OPEN EVERY SUNDAY)

(PART-TIME)

CLASS STARTS and ENDS QUARTERLY

January to March; April to June; July to September; October to December

(FULLTIME)

MONDAY TO FRIDAY

CLASS STARTS AND ENDS MONHTLY

Teacher and Students Ratio

Both PART-TIME & FULL-TIME

30 sqm / Ratio: 20 pax

1 teacher for a maximum of 19 students

TEACHER:

Mrs Vivian Arquiza Adorna

Executive Chef of The Master's Training International Pte Ltd

Diploma in Pastry and Bakery

Graduated at At-Sunrice Global Chef Academy

The Master's Training International

A REGISTERED COMMERCIAL SHOOL IN SINGAPORE

CERTIFICATE in baking, bread and pastry production

FULL HANDS ON TRAINING

INDUSTRY LEVEL OF TEACHING

INDUSTRY LEVEL OF TEACHING

INDUSTRY LEVEL OF TEACHING

INDUSTRY LEVEL OF TEACHING

INDUSTRY LEVEL OF TEACHING

SPACIOUS KITCHEN

INDUSTRY LEVEL OF TEACHING

SPACIOUS KITCHEN

COURSE DETAILS

CERTIFICATE IN BAKING, BREAD AND PASTRY PRODUCTION

COURSE ENTRY REQUIREMENTS:

COURSE MODULES AND SCHEDULES:

FINAL PRESENTATION AND ASSESSMENT:

Course mode of delivery:

Course Duration

Course Comencement Dates And End Dates

Teacher and Students Ratio

TEACHER:

The Master's Training International

A REGISTERED COMMERCIAL SHOOL IN SINGAPORE

CERTIFICATE in baking, bread and pastry production

FULL HANDS ON TRAINING

INDUSTRY LEVEL OF TEACHING

INDUSTRY LEVEL OF TEACHING

INDUSTRY LEVEL OF TEACHING

INDUSTRY LEVEL OF TEACHING

INDUSTRY LEVEL OF TEACHING

SPACIOUS KITCHEN

INDUSTRY LEVEL OF TEACHING

SPACIOUS KITCHEN

COURSE DETAILS

CERTIFICATE IN BAKING, BREAD AND PASTRY PRODUCTION

COURSE ENTRY REQUIREMENTS:

COURSE MODULES AND SCHEDULES:

FINAL PRESENTATION AND ASSESSMENT:

Course mode of delivery:

Course Duration

Course Comencement Dates And End Dates

Teacher and Students Ratio

TEACHER:

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