Professional Certificate in Integrated Patisserie and Culinary Art

The objective of the Professional Certificate in Integrated Patisserie and Culinary Art is to equip aspiring culinary professionals with a unique blend of specialised patisserie training and essential culinary arts knowledge. This integrated approach develops graduates into versatile kitchen professionals capable of excelling in both pastry creation and savoury food preparation. Build a digital portfolio showcasing high-quality food photography and technical documentation.

Upon successful completion of this program, students will be able to:

• Construct professional pastries.
• Execute essential savory dishes.
• Demonstrate technical precision.
• Solve technical kitchen problems.
• Manage professional kitchen operations.
• Perform under professional pressure.
• Curate a professional brand.

• Blended

• Synchronous e-learning
• Practical

The total duration is 3 months full time program comprising of 10 weeks of synchronous e-learning and 2 weeks of resident training

• 5 days per week x 3 hours per day

*Resident training is defined as learning through hands-on activities within an environment designed to mirror real work applications with the intent to improve specific skills.

i) Module 1 & Module 2 will be assessed via the coursework with the following formats:

• Assignment and/or practical

ii) Module 3 will be assessed via the coursework with the following formats:

• Assignment and Final Capstone Project
• In the final module (Module 3), this culminates in a Capstone Digital Portfolio Project – showcasing a complete 3-course menu, recipe costing, and professional food photography from the full 12-week programme.

iii) The assignments, practical and capstone project will be set and marked by ICASTEC.

• Foundations and The Science of Heat
• Technique and Texture
• Artistry & Professional Execution

• Minimum Age: At least 16 years old
• Language Proficiency: IELTS 3.5 or higher
• Academic Level: Completed secondary 3 education or equivalent qualification and above

• S$ 5,232.00 (inclusive of other fee S$1,360.00) (Total course fee inclusive of 9% GST)

Course fee excludes miscellaneous fee which are non-compulsory or non-standard fees payable only when necessary. A breakdown of course fee is given in the PEI-Student contract. In accordance with the PEI-Student contract, course fee is refundable but miscellaneous fee is not refundable.

Students are able to progress to any ICASTEC Diploma program

• Students are expected to attain a minimum of 40% in order to pass each module.
• Students who have successfully passed all required modules and achieve minimum average score of 50% will be eligible for graduation.
• Should students fail in any module, one can re-register for following with costs:
  • Re-assessment without revision
  • Re-module with assessment