The baking and pastry industry continues to evolve with advancements in technology, innovative baking techniques, and changing consumer preferences. From traditional baking methods to modern equipment and creative pastry designs, the industry offers exciting opportunities for aspiring bakers and pastry chefs.

In the Baking Practices (BP) Department, students are equipped with essential baking knowledge and practical skills through hands-on learning experiences. Students learn to prepare a variety of bread, cakes, pastries and other baked products while developing creativity, teamwork, discipline and good food safety practices.

Through industry exposure and the Industry Experiential Programme (IEP), students gain valuable real-world experience and develop essential employability skills. The department aims to nurture confident, responsible and skilled individuals who are ready to pursue further education or careers in the baking and pastry industry.

Course Objective

The ISC in Baking Practices aims to equip students with the essential technical knowledge and practical skills to prepare a range of bakery products using appropriate baking techniques, tools and equipment while maintaining food safety, hygiene and workplace standards.

Module Objectives

Introduction to Bread Making

On completion of this module, students should be able to prepare a variety of bread products using appropriate mixing, kneading, shaping, proofing and baking techniques.

Introduction to Cake Making

On completion of this module, students should be able to prepare different types of cakes using suitable mixing and baking methods, as well as apply basic cake finishing and decoration techniques.

Introduction to Pastry Making

On completion of this module, students should be able to prepare a range of pastry products using appropriate preparation, shaping, baking and finishing techniques.

Additional Certification

WSQ Food Safety Level 1

Students are trained in essential food safety and hygiene practices, including personal hygiene, safe food handling, prevention of food contamination and maintaining a clean and safe working environment.

Industry Experiential Programme (IEP)

Students are provided with opportunities to gain authentic workplace experience through industry attachments. They apply their baking skills in professional environments while developing confidence, responsibility, teamwork and workplace readiness.