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Certificate in Pastry Making Principle
The course consists of related theory lessons and emphasis on practical hands-on training which will enable learners to learn the fundamentals of bread, cake and pastry making. The course provides learners with the knowledge of how different ingredients contribute to a bakery formula in terms of functionality and processing methods.

Pastry Principle

  • Function of ingredients used in making Short-Crust Pastry
  • Mixing Techniques, Work Methods and Baking Processes
  • Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal
  • Prepare and produce
    > Fruit Tarts
    > Egg Tarts
    > Quiches
    > Tuna Puffs
    > Cream Horns
    > Windmill
    > Eclairs
    > Cream Puffs
    > Swans
    > Choux Rings
    > Sausage Rolls
    > Apple Strudel
    > Chicken Pie
    > Mushroom onion Tart
    > Dark Cherry Tart
    > Linzer Torte
    > Almond Crescents
    > Biscotti
    > Danish Pastries
Upon successful completion of the Course, learners who has meet the 75% minimum attendance requirement will be awarded the Certificate of Attainment issued by Baking Industry Training College
Duration: 5 days x 8 hours per lesson  
Day: Monday to Friday (8:30am to 5:00pm)
Training Delivery: 40 hours of practical hands - on learning activity
Duration: 10 weeks x 4 hours per lesson
Day: Once a week (6:00pm to 10:00pm)
Training Delivery:40 hours of practical hands - on  Learning activity 
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” Other Qualifications deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board) 
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.
Learners with special needs, Home Economic Students, New baking sales technicians, who need a refresher and baking enthusiast wishing to develop new bakery products.
Registered PEI: Baking Industry Training College
CPE Registration No.: 201020944E
Registration Period: 7 March 2017 to 6 March 2021
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