BITC Header
Certificate in Bread Making Principle
 
COURSE OBJECTIVES
The course consists of related theory lessons and emphasis on practical hands-on training which will enable learners to learn the fundamentals of bread, cake and pastry making. The course provides learners with the knowledge of how different ingredients contribute to a bakery formula in terms of functionality and processing methods.
 
COURSE CONTENT
 
Bread Principle
  • Introduction to Bread Making
  • Function of ingredient used in Bread Making (Yeast, Sugar, Milk, Water, Bread Improver)
  • Wheat Four used in Bread Making
  • Bread Making Processes
    > Rapid Dough
    > Bulk Fermentation
    > Gluten Development
    > Moulding
    > Proofing
  • Prepare and Making of
    > Open Top Sandwich Loaf
    > Sandwich Loaf
    > Fruit Bread
    > Milk Bread
    > Batard
    > Cob
    > Baguette
    > Sweet Buns
    > Chelsea Buns
    > Plaited Bread
    > Wholemeal Sandwich
    > High Fibre
    > Carrot Bread
    > Fruit & Nuts
    > Rye
    >Three Kernel Loaves

 
 
CERTIFICATE
Upon successful completion of the Course, learners who has meet the 75% minimum attendance requirement will be awarded the Certificate of Attainment issued by Baking Industry Training College 

COURSE STRUCTURE  
Full-Time
Duration: 5 days x 8 hours per lesson  
Day: Monday to Friday (8:30am to 5:00pm)
Training Delivery: 40 hours of practical hands - on learning activity
  
Part-Time
Duration: 10 weeks x 4 hours per lesson 
Day: Once a week (6:00pm to 10:00pm)
Training Delivery:40 hours of practical hands - on  Learning activity 
 
ENTRY REQUIREMENTS
Minimum 16 years; and
Academic Level: 
Minimum Secondary 2 Level or Other Equivalent Qualifications & Relevant Experience deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board) Interview may be required if applicant does not meet the relevant entry requirement
Language Proficiency:
English at Secondary 2 “or” Any other Qualifications deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board)
 
MODE OF PAYMENT 
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.
 
WHO WILL BENEFITS
Learners with special needs, Home Economic Students, New baking sales technicians, who need a refresher and baking enthusiast wishing to develop new bakery products.
 
 
 
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