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Certificate of Proficiency in Bread Making
 
COURSE OBJECTIVES
 
This course is designed to provide learners from a wide variety of backgrounds who are interested in obtaining a supervisory position in the hospitality and bakery industry. It builds application on the Skills, Knowledge, practical hands-on techniques gained to produce a range of bakery products to a satisfactory standard across Bread Making in the workplace for holistic learning experience.
 
At the end of the course, learner may continue to pursue below two courses;
  
 

COURSE CONTENT

§  Function of Wheat Flour & Process of Flour Milling

§  Introduction to Baker’s calculation and Local factor formulation

§  Introduction to tools & equipment used

§  Dough Testing with salt, sugar, fat, etc.

§  Food Hygiene Principles

§  Dough Making Processes

ú  Bulk Fermentation

ú  Rapid/Instant

ú  Hand Molding/Skills

ú  Sponge and Dough

ú  Step by Step Processes in Bread Making

ú  Prepare Dough

ú  Shape dough for desired products and shape

ú  Proof and bake concept

§  Prepare and Making of

ú  Dead Dough

ú  Hand Made Standard White Bread, Sandwich Bread, Open Top Bread, Enriched & Milk Bread

ú  Wholemeal, High Fibre, Mixed Grain Bread

ú  Soft, Hard and Crusty Bread Rolls

ú  Hamburger Bun, Hot Dog Roll & Pitta

ú  Sweet Bun & Savoury Buns with fillings (Tuna, Curry Chicken)

ú  Brioche, Chelsea Buns & Fruit Bread

ú  Continental Bread such as Rye, French, Vienna

ú  Savoury Bread (Tomato, Carrot, Cheese, Walnut, Onion)

ú  Fruits & Nut Bread

ú  Yeast Doughnut and Pizza

ú  Pizza Dough with filling preparation

 Examination

Assessment (Formative)

§  Phase Test (Lesson 9)

ú  Theory –  2 hours  

ú  Practical – 6 hours

Assessment (Summative)

ú  Final (Lesson 18)

ú  Theory – 2 hours

ú  Practical – 6 hours

 

 

CERTIFICATE
Upon successful completion of the Course, learners must meet the below minimum requirements for qualification to be awarded? 
 
1.Learners who passed examinations / assessments will be awarded the Certificate of Proficiency in Bread Making issued by  Baking Industry Training College.
 
2.Participants who meet attendance requirement will be awarded the Certificate of Proficiency in Bread Making issued by Baking Industry Training College(BITC). Learners who do not meet the attendance requirement as follows may result in   expulsion (deemed withdrawn).
    •      Local Learner or Non-Student Pass Holders ≥ 75%
 
COURSE DURATION  
Full-Time (for each module)
Duration : 1 Month (18 days)
Day / Time :
Monday to Friday
8.30am to 5.00pm
Delivery Mode :
Theory 34 hr
Practical 102 hr
Examination :
Theory exam 2 hr
Practical exam 6 hr
     
Part-Time (one module for twice a week)
Duration : 4 months
Day / Time :
Twice a week
6.00pm to 10.00pm
Delivery Mode :
Theory 34 hr
Practical 102 hr
Examination :
Theory exam 2 hr
Practical exam 6 hr
   
ENTRY REQUIREMENT
 
* 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
Subject
Grade
GCE ‘N’ level passes in English Language (and 2 other subjects)
 A - D or 1 - 5


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 benefit?
Learners with special needs, Home Economic Students, New baking sales technicians, who need a refresher and baking enthusiasts wishing to develop new bakery products or increase their understanding of bread, cake and pastry technology.
 
 

 

Registered PEI: Baking Industry Training College
CPE Registration No.: 201020944E
Registration Period: 7 March 2017 to 6 March 2021
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