CTH L2 Diploma in Patisserie and Confectionery Skills
Singapore, Singapore
Diploma
DURATION
18 months
LANGUAGES
English
PACE
Full time, Part time
APPLICATION DEADLINE
EARLIEST START DATE
Nov 2026
STUDY FORMAT
On-Campus
Key Summary
About: The CTH Level 2 Diploma in Patisserie and Confectionery Skills at Allspice Institute in Singapore teaches core pastry and baking techniques with hands-on practice and learning. The programme focuses on professional bakery skills, confectionery techniques, food safety and mise en place to prepare aspiring chefs for work in professional kitchens.
Career Outcomes: Graduates can pursue roles in bakery and pastry teams, production bakeries, artisan patisseries, hotel pastry sections, or as junior pastry chefs. Potential job titles include pastry chef, baker, patisserie assistant, production baker, and chocolatier. Related skills: pastry production, dessert plating, recipe scaling, quality control and food hygiene.
The CTH Diploma in Patisserie and Confectionery Skills offers an excellent opportunity for learners to acquire the essential knowledge needed to thrive in a professional bakery setting, with a specialized emphasis on skills pertinent to the creation of delectable pastries and baked goods.
Objective
Our culinary qualification is designed with a clear focus: to equip aspiring chefs with the essential skills necessary to thrive in a professional kitchen environment. Through comprehensive training, we aim to introduce participants to the core principles and techniques essential for success in the culinary industry. By enhancing their culinary prowess, we not only bolster their individual skill sets but also significantly elevate their prospects of securing employment in esteemed kitchens worldwide. With a curriculum meticulously crafted to foster growth and proficiency, our program empowers individuals to embark on fulfilling careers, armed with the expertise and confidence needed to excel in the dynamic realm of culinary arts.
- Kitchen hygiene and food safety: Recipe Log Book, Written Exam and Practical Exams
- Introduction to menu planning, costings, and teamwork
- Ingredients in patisserie
- Pastries
- Cold and hot desserts
- Biscuits, cakes, and sponges
- Bread and dough products
- Chocolate work
- Finishing and presentation skills
- Industrial Attachment / Project
- Full-Time: Twelve months (6 Months Training + 6 Months Industrial Attachment)
- Part-Time: Eighteen months (Only for Singaporeans & Singapore PR’s)
Mode of Teaching:
- Classroom-based (face-to-face)
- Medium of Instruction: English
