BITC Header
Certificate of Proficiency in Cake Making
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 on the skills, knowledge and practical hands-on techniques gained to produce a range of bakery products to a satisfactory standard across Cake Making.
At the end of the course, learner may continue to pursue below two courses;


§  Function of ingredients used in making the variety of cake products

§  Mixing Techniques, Methods and Baking Processes

§  Calculation of cake recipes using Bakery’s percentage

§  Evaluate baked cake products by comparing and assessing the product outcome

§  Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal

§  Introduction to basic piping skills and cake decorating skills

§  Cake Faults

§  Food Hygiene Principles

§  Prepare and produce

ú   Rock Cakes, Muffins

ú   Sponge Making (Conventional and Emulsified sponge type such as Swiss Roll, Tiger Roll)

ú   Swiss Roll, Tiger Roll

ú   Chiffon Cakes (Plain, Pandan Coconut, Orange, Chocolate)

ú   Pound Cake, Utility Cake, Chocolate Cake

ú   High Ratio Cake (High Liquid and High Sugar Cake)

ú   Fruit Cake (Light Fruit Cake and Boiled Fruit Cake)

ú   Fibre and Grain type Cake (Banana, Carrot with Cream Cheese Fudge Icing, Prune & Nut Loaves, Wholemeal Prune Cake)

ú   Gugelhopf, Honey Rolls, Chocolate Brownies (Ganache Topping and Chocolate Fudge)

ú   Stencil Work

ú   Bavarian Cream Cakes and Slices (Mousse, Bavarian, Fruit Cream)

ú   Blueberry Mousse Cake (Cold set)

ú   Cheese Cake (Cold set and Baked)

ú   Speciality Continental Cakes (Black Forest, Mocha Gateaux)

ú   Truffle and Sacher

ú   Japonasie



 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


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 Cake Making issued by Baking Industry Training College.
2.Participants who meet attendance requirement will be awarded the Certificate of Proficiency in Cake 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%
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
* 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.
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
Copyright © 2009 - 2010 BITC. Powered by PMS