The Master's Training International

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YOUR CURRENT JOB DOESN'T HAVE TO BE YOUR FINAL DESTINATION

DIPLOMA in baking, bread and pastry production

FULL HANDS ON TRAINING

INDUSTRY LEVEL OF TEACHING

We are offering a complete kitchen experience that includes hands-on baking courses, focusing on bread and pastry production, along with various cooking classes.

Pastry topped with cream, caramelized balls, and sugar decoration.

INDUSTRY LEVEL OF TEACHING

Our baking courses cover the essentials of bread and pastry production that are relevant in today's market.

SPACIOUS KITCHEN

INDUSTRY LEVEL OF TEACHING

SPACIOUS KITCHEN

We have a spacious kitchen equipped with everything necessary to support our students in baking courses, including bread and pastry production, as well as cooking classes.

Diploma in Baking, Bread and Pastry Production

DIPLOMA 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.

If you meet these requirements, consider enrolling in our baking courses, specifically focusing on bread and pastry production, or explore our cooking classes for a well-rounded culinary education.

COURSE MODULES AND SCHEDULES:

SESSION 1 TO SESSION 23

Introduction to Baking and Pastry Production in our baking courses

Basic Techniques in Bread and Pastry Production

Basic Techniques in Cakes and Pastries

Advanced Techniques in Cakes and Pastries

Advanced Baking Techniques I

Advanced Baking Techniques II

SESSION 24 TO SESSION 31

Commercial Baking Techniques in Cake, Bread, and Pastry I

Commercial Baking Techniques in Cake, Bread, and Pastry II

SESSION 32 TO SESSION 35

Setting up Your Business in the Baking Industry

Marketing Your Business for Baking Courses

Obtaining Employment in Baking through Cooking Classes

SESSION 36

FINAL ASSESSMENT

FINAL PRESENTATION AND ASSESSMENT:

The assessment for our baking courses consists of two parts: a Written and Practical assessment, along with a Group Final Presentation focused on bread and pastry production. A minimum of 75% class attendance is required for successful completion of the cooking classes.

Course mode of delivery:

FACE TO FACE baking courses offer an immersive experience in bread and pastry production, allowing participants to learn essential techniques in cooking classes that enhance their culinary skills.

Course Duration:

9 MONTHS (PART-TIME) BAKING COURSES EVERY SUNDAY

5 MONTHS (FULL-TIME) COOKING CLASSES FROM MONDAY TO FRIDAY, FOCUSING ON BREAD AND PASTRY PRODUCTION.

Course Comencement Dates And End Dates

REGISTRATION (OPEN EVERY SUNDAY)

(PART-TIME)

Our baking courses begin and end every nine months, covering essential skills in bread and pastry production. Classes run from January to September, April to December, July to March, and October to July.

(FULLTIME)

Join our cooking classes from Monday to Friday, with sessions starting and ending every five months. The schedule includes January to May and July to December.

Teacher and Students Ratio

Both PART-TIME & FULL-TIME baking courses are available, featuring a space of 24 sqm with a student-to-teacher ratio of 16. This setup ensures that there is 1 teacher for a maximum of 15 students during the bread and pastry production and cooking classes.

TEACHER:

Mrs. Vivian Arquiza Adorna, Executive Chef of The Master's Training International Pte Ltd, holds a Diploma in Pastry and Bakery, having graduated from At-Sunrice Global Chef Academy. Her expertise in baking courses encompasses a deep knowledge of bread and pastry production, making her an asset to future cooking classes.

YOUR CURRENT JOB DOESN'T HAVE TO BE YOUR FINAL DESTINATION

DIPLOMA 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

Diploma in Baking, Bread and Pastry Production

DIPLOMA 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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