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Diploma in Baking & Pastry Arts


BITC's Diploma in Baking and Pastry Arts is competency-based and comprehensive course which emphasize on hands-on artistic skills, techniques and knowledge.


This course is taught by experienced chef-instructors. Along with the opportunity to learn the craft 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.

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

·         Decorative Bread Showpieces
·         Desserts and Ice Cream Specialities
·         Afternoon Tea Fancies
·         Gâteaux & Torten
·         Chocolate Specialities & Confectionery
·         Petit Fours
·         Decorative Sugar Showpieces
·         Wedding Cakes 
To equip the learner to meet the challenges and demands of the dynamic industry, proficiency modules cover:
-        Bakery Supervision 
-        Bakery Management
-        Asian Pastry Making

Bakery Supervision and Bakery Management are designed to give you a theoreticaol background to prepare you to make the complicated management decisions required in the baking industries. Specialized instruction on oriental pastries will also be covered in Asian Pastry making.
At the end of the module, Learners are required to complete a total of 48 hr specialty module which comprise individual:
-         Practical Performance
-         End-of-module Group project work
-         Team Product
-         Bakery Management presentation
-         Individual portfolio
All Learners are to submit individual portfolio, and artefacts within 15 working days on completion of the program
4 months
Monday to Friday (8:30am to 5:00pm)
18 months
Once a week (8:30am to 5:00pm); or
Twice a week (6:00pm to 10:00pm)
Learners must meet the below minimum requirements for the award of Diploma in Baking & Pastry Arts issued by Baking Industry Training College: 
1.Learner who passed all the practical assessments / group projects.
2.Successfully completed the final project submission of portfolio and artefacts.
3.Participants have to meet the attendance requirement. Learners who do not meet the attendance requirement as follow may result in deemed withdrawal. 
•   International Learners on Student Pass ≥ 90%
•   Local/Permanent Resident Learners or Non-Student Pass Holders ≥ 75%
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 will be required to produce a portfolio illustrating all the practical work completed before end of the practical unit.
Academic Level: 
  • GCE 'N' Level or any other Equivalent Qualifications with relevant experience deemed as equivalent by Baking Industry Training College (Subject to Approval by the Academic Board) and Interview may be required if applicant does not meet the relevant entry requirement.
  • Certificate of Proficiency in Baking, Nitec In Services in Pastry and Baking,  or 3 years work experience in the baking industry*
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 any other English Qualifications deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board) or Workplace Literacy (WPL) Level 5 in Reading,  Listening, Speaking and Writing.
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.
This course is endorsed by:
Registered PEI: Baking Industry Training College
CPE Registration No.: 201020944E
Registration Period: 7 March 2017 to 6 March 2021
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