The aim of this course is to for students to hone their skills for making commercial pastries. Students who have successfully completed this course shall be able to:

  1. Make commercial pastries with appropriate processing methods.
  2. Improve commercial pastries by making changes to types and proportion of ingredients.
  3. Make new commercial pastries to cater to consumer needs.

The course is designed to provide students who are interested in obtaining a complete National ITE Certification qualification. It is team taught by Chef-Instructors and to build on the skills, knowledge and techniques gained through production of a wide range of bakery products (Bread, Cake, Pastry, Desserts and Petit Fours, etc) to a satisfactory standard.


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