Certificate Course

Certificate in Baking and Pastry

Full time: 1 month, Part time: 3 months

Course Brief

Candidates who have a keen interest and passion in the food & beverage industry and aspire to attain professional qualifications in Baking And Pastry Skills. This course enables you to kick-start this career path.

This program allows you to gain knowledge and skills in becoming a comis chef with the basics in food safety and baking, understanding tools, equipment & techniques, making cookies, pies, breads, cakes, and hot and cold desserts.

-To train learners to become competent ‘commis chefs’ who have the skills, knowledge and attitude to be employable in the food & beverage industry in Singapore or abroad.
-To provide the hospitality industry with highly skilled, well-trained individuals who have strong foundation skills in culinary arts.
-To impart foundational skills and knowledge to candidates who want to pursue higher education in culinary or related fields.

The course will be taught through theory, practical sessions and projects.
Assessment is conducted based on written and practical examinations.

  • Food Safety and Hygiene 1
  • Bakeshop Ingredients and Pre-mixes
  • Tools, Equipment & Techniques: Mixing & Piping
  • Cookies & Quick Breads
  • Pies & Tarts
  • Eclairs & Swans
  • Chocolate Basics
  • Icing, Creams and Sauces
  • Sponges & Cakes
  • Hot & Cold Desserts
  • Basic Breads


100 Hrs – 9AM – 3PM
Full Time (1 Month) – 5 days a week
Part Time (3 month) – 2 days a week


  1. Certificate in Baking & Pastry by Allspice Institute

-Minimum 15 yrs old
-Have complete primary 6 or equivalent level of education
-Be able to understand, speak, read and write basic English

  • Enrolment is subject to course availability
  • Incomplete applications will not be processed
  • Course is conducted in English, therefore proficiency in the language is a requirement
  • Course content and fees are subject to change
  • Learners who drop out prior to successful course completion are still required to pay the the full course fee and will not receive any SOAs or certificate
  • The Fee Protection Scheme (FPS) must be purchased prior to course commencement
  • Due to strict food safety requirements all food items from practical classes can only be consumed at the institute. In the event, if you are packing to take-home, must follow the food safety guidelines.
  •  Please refer to our Student Handbook
    • For Course transfer, deferment, withdrawal and refund policies
    • Abide to the student code of conduct
  • Learners are required to meet the following criteria in order to obtain their relevant certificates:
    • Minimum attendance of 90% for student pass holders and 75% for non-student pass holders;
    • Pass all assessments required by the course;

Fee Breakdown

Course Fee $1860
Admin Fee $50
Tool Kit* $50
Fee Protection Scheme $40
GST (8%) $160
Net Fees Payable $2160

*Apron, Knife, Measuring spoon, Measuring Cup

  1. Submit the Course Application Form.
  2. Upon receiving the course application Allspice Institute will contact the shortlisted applicant and will arrange a pre-course counselling session.
  3. If you meet the Admission Criteria, Allspice Institute will issue a Letter of Offer for the course.
  4. Sign the Student Advisory Note and Student Contract .
  5. Student Handbook.
  6. Pay the full Course Fee as outlined in the Payment Invoice prior to start date.
  7. Official Receipt will be issued upon clearing the payment.

Course Schedule

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