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Diploma in Baking & Pastry Arts
 
 
 
Hurry! The last day for this promotion has been extended to 31 July 2014. Enjoy 15%* off for Part Time intake in July.
*Terms and Conditions apply.
 
COURSE OBJECTIVES
BITC's Diploma in Baking and Pastry Arts is competency-based and comprehensive course which emphasize on hands-on artistic skills, techniques and knowledge.
 
 
PROGRAMME OUTLINE
This course is taught by experienced chef-instructors.  Along with the opportunity to learn the baking techniques, Adult Learner can also develop skills necessary to create specialty pastries such as petit fours, tea fancies, chocolate specialties, decorative bread showpieces, sugar showpieces and wedding cakes.


COURSE PROGRAMME
The diploma programme is designed to last 574 hours and contains 2 main modules:
 
1) Speciality modules
      ·         Decorative Bread Showpieces
      ·         Desserts and Ice Cream Specialities
      ·         Afternoon Tea Fancies
      ·         Gâteaux & Torten
      ·         Chocolate Specialities & Confectionery
      ·         Petit Fours
      ·         Decorative Sugar Showpieces
      ·         Wedding Cakes
2) Proficiency modules
      ·         Bakery Management
      ·         Bakery Supervision
      ·         Asian Pastry Making
 
 
COURSE STRUCTURE
 

Full-Time

Duration

:

4 months

Day

:

Monday to Friday (8:30am to 5:00pm)

 

Part-Time

Duration

:

18 months

Day

:

Once a week (8:30am to 5:00pm); or

Twice a week (6:30pm to 10:30pm)

 
 
CERTIFICATION
You will earn your Diploma in Baking & Pastry Arts issued by BITC after you have:
·         Achieved at least a 75% attendance and
·         Successfully completed the final practical project and submission of portfolio
 
 
ASSESSMENT METHODS
Each course unit is systematically assessed through a work-based practical assignment showpiece/group and individual projects at the final stage of each diploma unit.
 
Participants would be required to produce a portfolio illustrating all the practical work completed before end of the practical unit.
 
 
ENTRY REQUIREMENTS
The diploma course is open to eligible Adult Learner
·         At least 16 years of age;
·         GCE 'N' Level;
·         Certificate of Proficiency in Baking; and/or
·         3 years work experience in the baking industry*
 
*An interview and/or proficiency test would be required.
 
Applicant who did not meet the entry requirement would need to start with the Certificate of Proficiency in Baking.
Registered PEI: Baking Industry Training College
CPE Registration No.: 201020944E
Registration Period: 7 March 2013 to 6 March 2017
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