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Diploma in Baking & Pastry Arts
 

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.

COURSE 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.

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The diploma programme is designed to last 574 hours and contains 2 main modules:

PROFICIENCY MODULES

·         Bakery Management
·         Bakery Supervision
·         Asian Pastry Making
 
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 
 
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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)
 
CERTIFICATE
Upon successful completion of the Course,learners must meet the below minimum requirements for qualification to be awarded? 
 
1.Learner who passed the examinations / assessments will be awarded the Diploma in Baking and Pastry Arts issued by Baking Industry Training College.
2.Successfully completed the final practical project submission of portfolio.
3.Participants who have to meet attendance requirement will be awarded the Diploma in Baking and Pastry Arts issued by Baking Industry Training College. Learners who do not meet the attendance requirement as follows may result in expulsion (deemed withdrawn). 
•           International Learners on Student Pass ≥ 90%
•           Local Learner or Non-Student Pass Holders ≥ 75%
 
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.
Learners would be required to produce a portfolio illustrating all the practical work completed before end of the practical unit.
 
ENTRY REQUIREMENT
Academic Level: 
  • GCE 'N' 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.
  • (BITC)Certificate of Proficiency in Baking, (BITC)National Institute of Technical Education Certificate (Nitec) In Services in Pastry and Baking, (BITC)Level 2 Diploma in Food Preparation and Cooking (Patisserie) IVQ 8065 -03 and / or 3 years work experience in the baking industry*
Subject
Grade
GCE ‘N’ level passes in English Language and 2 other subjects
A - D or 1 - 5
 
Language Proficiency: 
  • GCE ‘N’ level passes in English Language “or” Other English Qualifications deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board) or Workplace Literacy (WPL) Level 4 in Reading and Listening
 
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.
 
SPECIAL BONUSES
Learner can purchase Prima Flour and bakery premixes at staff price.
Enjoy a 6-course Dim Sum Set Lunch at a promotion rate of $25 only, at Prima Tower Revolving Restaurant, the famous rotating restaurant offering 360 degree panoramic views of the heart of Singapore. "Terms and Conditions apply." 
 
This course is endorsed by:
Registered PEI: Baking Industry Training College
CPE Registration No.: 201020944E
Registration Period: 7 March 2013 to 6 March 2017
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