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Certificate in Noodle Making
 

COURSE OBJECTIVES

 

The aim of this course is to develop and provide Learners with fundamental and practical knowledge to a range of different types of Asian noodles, as well as the skills necessary for the sensory evaluation of end product quality attributes such as firmness, elasticity, chewiness, noodle colour and stickiness of noodles by handling with your fingers and mouth feel.

 

COURSE CONTENT 

·         Flour quality requirements for different types of Asian noodles

Ø  Hokkien Noodles

Ø  Raw Noodles

Ø  Wonton Skins

Ø  Korean Noodles

Ø  Japanese Udon Noodles

Ø  Vegetarian Noodles

Ø  Pasta

Ø  Fried and Instant Noodles

·         Knowledge and functionality of ingredients in noodle processing

·         Noodle formulation and processing techniques

·         Production and assessment of different types of noodles

·         Practical hands-on skills such as mixing, sheeting, cutting and cooking

·         Noodle appreciation and end-product quality evaluation of texture and appeal

 

CERTIFICATE 

Upon successful completion of the Course,learners must meet the below minimum requirements for Certificate to be awarded.

1.Learners must achieve at least 75% attendance and successfully pass both the theory and practical examination upon which they will be awarded with Certificate in Noodle Making issued by Baking Industry Training College.

 

COURSE STRUCTURE 

Full-Time

Duration

:

8 days (0.5 month) [6 hours per lesson]

Day

:

Monday to Friday (8:30am to 3:30pm)

Training

:

48 hours of theory and practical sessions

Assessment  

:

One additional day for theory and practical exam

  

Part-Time

Duration

:

8 weeks (2 months) [6 hours per week]

Day

:

Once a week (8:30am to 3:30pm); or

Twice a week (6:00pm to 9:00pm)

Training

:

48 hours of theory and practical sessions

Assessment

:

One additional week for theory and practical exam

 

ENTRY REQUIREMENTS

·         Minimum 16 years; and

Academic Level: 

Minimum Secondary 2 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

Language Proficiency:

English at Secondary 2 “or” Any other Qualifications deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board) 

 

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.

 

 

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