BITC Header
Certificate of Proficiency in Pastry Making-Chines
 
COURSE OBJECTIVES - Taught in Chinese
 
This course is designed to provide learners from a wide variety of backgrounds who are interested in obtaining a supervisory position in the hospitality and bakery industry. It builds on the skills, knowledge and practical hands-on techniques gained to produce a range of bakery products to a satisfactory standard across Pastry Making.
 
At the end of the course, learner may continue to pursue below two courses;
  
 

COURSE CONTENT

§  Introduction to Short Pastry, Puff Pastry and Choux Pastry

§  Functionality of ingredients used in making Short-Crust Pastry

§  Mixing Techniques, Methods and Baking Processes

§  Calculation of pastry recipes using Baker’s Percentage, ratio and proportion

§  Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal

§  Pastry Faults

§  Food Hygiene Principles

§  Prepare and Making of

ú  Short Pastry (Shortbread)

ú  Type of tarts - Coconut Tart, Baked Custard Tart, Fruit Tarts (using boiled custard filling)

ú  French Apple, French Apple Flan, Apple Pie (Frangipane filling, Streusel Topping)

ú  Sweet Pastry Pies (Lemon, Meringue Pie, Chocolate Mousse Filling)

ú  Biscuits and Cookies (such as Viennese, Checkerboard/Ice Box, Coconut Fingers, Cornflake Cookies)

ú  Quiche type ( such as Quiche Lorraine, Vegetable Quiche, Quiche Florentine, Tuna & Leek, Mushroom)

ú  Range of Puff Pastry product(such as Vol-au-vent, Palmiers, Cream Horn, Windmill)

ú  Fruit Squares, Curry Puff, Apricot Purse (use of modified starch for hot & cold setting)

ú  Chicken Pie, Sausage Roll

ú  Fruit Band, Apple and Pineapple Turnover, Eccles, Napoleon

ú  Choux Pastry – Cream Puff, Eclair (Fillings, icing and glazes)

ú  Gateau St-Honore, Gateux Pithivier, Linzer (Crème Patissierie, Almond Cream, Frangipane Filling)

ú  Apple Streusel, Fruit Slices, Bakewell Tart, Butter & Almond Slice

ú  Danish Pastry, Croissant (Plain, Wholemeal)

 Examination

 Assessment (Formative)

§  Phase Test (Lesson 9)

ú  Theory –  2 hours  

ú  Practical – 6 hours

 Assessment (Summative)

ú  Final (Lesson 18)

ú  Theory – 2 hours

ú  Practical – 6 hours

 
CERTIFICATE
Upon successful completion of the Course, learners must meet the below minimum requirements for qualification to be awarded? 
 
1.Learners who passed examinations / assessments will be awarded the Certificate of Proficiency in Pastry Making (Chinese) issued by Baking Industry Training College.
2.Participants who meet attendance requirement will be awarded the Certificate of Proficiency in Pastry Making (Chinese) issued by Baking Industry Training College(BITC). 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%
 
COURSE DURATION  
Full-Time (for each module)
Duration : 1 Month (18 days)
Day / Time :
Monday to Friday
8.30am to 5.00pm
Delivery Mode :
Theory 34 hr
Practical 102 hr
Examination :
Theory exam 2 hr
Practical exam 6 hr
     
Part-Time (one module for twice a week)
Duration : 4 months
Day / Time :
Twice a week
6.00pm to 10.00pm
Delivery Mode :
Theory 34 hr
Practical 102 hr
Examination :
Theory exam 2 hr
Practical exam 6 hr
   
ENTRY REQUIREMENT
 
* Mininum 16 years old;
* GCE 'N' Level or Other Equivalent Qualifications & Relevant Experience deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board);
Workplace Literacy (WPL) Level 4 in Reading and Listening;
* Interview may be required if applicant does not meet the relevant entry requirement
Subject
Grade
GCE ‘N’ level passes in English Language (and 2 other subjects)
 A - D or 1 - 5

  

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.
 
Who will benefit?
Learners with special needs, Home Economic Students, New baking sales technicians, who need a refresher and baking enthusiasts wishing to develop new bakery products or increase their understanding of bread, cake and pastry technology.
 
 
Registered PEI: Baking Industry Training College
CPE Registration No.: 201020944E
Registration Period: 7 March 2017 to 6 March 2021
Copyright © 2009 - 2010 BITC. Powered by PMS