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Baking Principles
 
COURSE OBJECTIVES - (FOUNDATION COURSE)
 
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 MODULES
 
Bread Principle 
Open Top, 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. 
Cake Principle 
Sponges (Emulsified / Conventional), Pound Cake, Light Fruit Cake, Chiffon, Muffins, Chocolate Cake, Banana Loaf, Utility Cake, Black Forest, Bavarian Cream, Truffle, Baked Cheese, Pandan Kaya Cake.  
Pastry Principle 
Fruit Tarts, Egg Tarts, Quiches, Tuna Puff, Cream Horns, Windmill, Eclairs, Cream Puffs, Swans, Choux Rings, Sausage Rolls, Chicken Pie, Mushroom Onion Tart, Dark Cherry Tart, Linzer Torte, Almond Crescents, Biscotti, Danish Pastries.
 
CERTIFICATION
Upon successful completion of the Course,learners must meet the below minimum requirements for qualification to be awarded? 
 
1.Learner who passed the assignments / assessments will be awarded the Certificate of Attainment issued by Baking Industry Training College.
2.Participants must meet attendance requirement and will be awarded the Certificate of Attainment issued by Baking Industry Training College. Learners who do not meet the attendance requirement as follows may result in deemed withdrawal.
•           International Learners on Student Pass ≥ 90%
•           Local Learner or Non-Student Pass Holders ≥ 75%
 
COURSE STRUCTURE - (FOUNDATION COURSE)
Full-Time
Duration:15 days (1 month)[5 days x 8 hours per lesson x 3 modules]
Day:Monday to Friday (8:30am to 5:00pm)
Training Delivery:120 hours of practical hands - on Learning activity
  
Part-Time
Duration:30 weeks (7.5 months) [10 weeks x 4 hours per lesson x 3 modules]
Day:Once a week (6:00pm to 10:00pm)
Training Delivery:120 hours of practical hands - on  Learning activity 
 
ENTRY REQUIREMENTS
·         Minimum 16 years; and
Academic Level: 
Minimum Secondary 2 Level or  Any 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” Other Qualifications deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board) 
 
WHO WILL BENEFITS
Learners with special needs, Home Economic Students, New baking sales technicians, who need a refresher and baking enthusiats wishing to develop new bakery products.
 
 
 
 
Registered PEI: Baking Industry Training College
CPE Registration No.: 201020944E
Registration Period: 7 March 2017 to 6 March 2021
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