BITC Header
Certificate in Asian Pastry Making



This course is designed to emphasize on Cantonese style pastries, dim sum and other related cooking is covered.

Practical hands-on training is conducted in Asian Pastry kitchen. Learner's wishing to upgrade or acquire such skills in their present training are welcome into the program. 

·         Personal hygiene, food sanitation and work safety

·         Basic instructions about cultural perspective of the Asian Pastries

·         Function and knowledge of raw materials used

·         Dough mixing procedure & techniques

·         Dough making and pre-handling processes for Cantonese Pastries

·         Correct seasoning and correct fire degree

·         Production and finishing of a range of steamed, fried and baked products

·         Contribute to production control, efficiency and product quality

·         Step-by-step procedure in texture and appearance of the end product



  • Flaky Pastry

v  Century Egg Puff

v  Winter-Melon Crisp

v  Chrysanthemum Crisp

v  Char Siew Puff

v  Flaky Moon Cake

v  Flaky Pastry Egg Tart

v  Egg Tart Filling

  • Wonton Skin
  • Siew Mai
  • Phoenix’s Eye Dumpling
  • Fried Oyster Sauce Dumpling
  • Steam Yam Cake
  • Steamed Sponge Cake with Lian Rong (Lotus Paste)
  • Five Spice Meat Puff (Salted fried dumpling)
  • Fried Sesame Seed Balls
  • Steamed Mantou (Steamed Flower Rolls and Fried Mantou)
  • Steamed Longevity Pao and Lotus Paste Pao
  • Fried Woo Kok (Yam Puff)
  • Hong Kong Style – Char Siew Pao
  • Hong Kong Style – Chicken Pao
  • Crystal Prawn Dumplings (Har Gao)
  • Parsley Dumpling



Upon successful completion of the Course,learners must meet the below minimum requirements for qualification to be awarded? 


1. Learner who passed the examinations / assessments will be awarded the Certificate in Asian Pastry Making issued by Baking Industry Training College.

2. Participants who have to meet attendance requirement will be awarded the Certificate in Asian Pastry Making issued by Baking Industry Training College. Learners who do not meet the attendance requirement as follows may result in expulsion (deemed withdrawn).

•           International Learners on Student Pass ≥ 90%

•           Local Learner or Non-Student Pass Holders ≥ 75%






12 days  [6 hours per lesson]



Monday to Friday (8:30am to 3:00pm)



Theory exam 1.5 hr

Practical hands-on exam on the 13th lesson (5 hours)





12 weeks [6 hours per week]



Once a week (8:30am to 3:00pm); or

Twice a week (6:30pm to 09:30pm)



Theory exam 1.5 hr

Practical hands-on assessment on the 13th week (5 hours)



* Mininum 16 years old;

* GCE 'N' Level or Other Equivalent Qualifications & Relevant Experience deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board);

Workplace Literacy (WPL) Level 4 in Reading and Listening;

* Interview may be required if applicant does not meet the relevant entry requirement



GCE ‘N’ level passes in English Language (and 2 other subjects)

 A - D or 1 - 5


Payment can be made by cash, NETS, Credit Cards, Internet Banking, bank draft, telegraphic transfers or Cashier's Order. All cheque payments should be crossed "A/C Payee Only" and made payable to Baking Industry Training College Pte Ltd. Please write the learner's name and class code behind the cheque, bank draft or Cashier's Order. In addition, learner is liable for any bank charges incurred.




Updated on 04 July 2017


Registered PEI: Baking Industry Training College
CPE Registration No.: 201020944E
Registration Period: 7 March 2017 to 6 March 2021
Copyright © 2009 - 2010 BITC. Powered by PMS