This face-to-face course is designed to deliver fundamental knowledge and skills training to entry level learners that intend to pursue a professional career in Baking and Pastry Arts. Mentoring modules include in-depth theoretical information and detailed step-by-step practical skills training to help ensure both retention and comprehension.

On-the-Job-Training Program

An option for learners to practice their newly acquired knowledge and skills. TEACA has partnered with some of the country’s best hotels and restaurants to serve as an auxiliary training platform for our learners to further develop and hone their skills. This intensive 750-hour OJT program is FREE and does not require any program fees.

The Baking and Pastry Industry · Food Safety and Sanitation · Bakery Math/Applied Mathematics · Basic Baking Principles · Quick Breads · Cookies · Doughnuts, Fritters, Pancakes and Waffles · Lean Yeast Doughs · Rich Yeast Doughs · Pizzas and Flat Breads · Pies and Tarts · Cake Mixing and Baking 

Successful completion of this Professional Certificate Course will entitle the learner to the following credentials:

TEACA Certificate of Completion
TEACA Transcript of Records
TESDA National Certificate Level II in Bread and Pastry Production
Royal Institute of Master Chefs Singapore International Certificate Level I in Bread and Pastry