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Workshop
 
3 DAY CHOCOLATERIE WORKSHOP
 
Date:           24, 25 & 26 October 2016
Time:           9am-3.30pm with ½ hr lunch break
Cost :          $406.60/pax (GST included)
 
Learners will achieve the following education outcomes: -
Day 1
Appreciate & have in-depth understanding of the different types of covertures available. Differentiate the premium brands (top grade quality) from the rest
Understand & apply the basic techniques to temper covertures
Be able to produce chocolate decoration for cakes, desserts etc.
Be able to produce chocolate figurines for festive occasions like Valentine’s, Easter etc.
Day 2
Be able to produce hand-made truffles with a fudgy and buttery centerfill, chocolate tablettes, dragees, rochers
Discover 6 different recipes for centerfills : fruit based, nut-based, tea flavoured ganache, citrus ganache, caramel, butter cream based
Learn different ways to make pralines: cut ganache, moulded pralines, piped ganache etc.
Day 3
Learn enrobing techniques, moulding pralines, dipping of centerfills.
Learn to utilize coloured cocoa butter to enhance the appearance of pralines
Employ transfer sheets to pralines for an elevated appearance
Utilise truffle shells to create commercial truffles
 
 Baking Investigative & Hands-on Practical Program
Objectives
This workshop provides home economic pupils better understanding of the baking ingredients and function in baking. The BITC baking experts are committed to shaping and encouraging the young baking enthusiasts to acquire baking bread, pastry, decorate tasty cookies and cakes. Besides the creative aspect in these baking classes, pupils will do Bakers calculation, understand the applied bakery science, processes and emphasize on hand-skills baking products.
At the end of the program, the pupils will participate to do investigate, score class, sensory evaluation and troubleshoot the bakery faults.
Learners
Home Economic Pupils
Capacity / Class Size
 Maximum 20 pupils  
Learning Outcomes
· Brief on Food hygiene and personal sanitation concepts in the baking labs.
· Understand ingredient functionality and characteristics such as wheaten flour, fats, eggs, sugars and baking powders in bakery products.
·Understand the basic variation and formulation balance of the ingredients.  
·Conduct sensory evaluation to identify the texture, flavour and colour of the baked end products through visual, taste, smell and touch. 
·Correct skills and technique in whipping, rub-in method and different baking processes. 
·Acquire teamwork, philosophy of sharing and caring for each other.
Duration
9.00am to 1.00pm or 1.00pm to 5.00pm (4 hours each session)
Creative Baking Modules
Learning Outcomes
Bread Module
· Understand the ingredient functionality
·Describe the principles of fermentation and the relationship between temperature and dough processing
·Developing bread dough, scaling and moulding the dough for proofing process
Cake Module
·         Learn the ingredient functionality and characteristics.
·         Practice sequential steps in folding and incorporating the ingredients.
Pastry Module
·         Identify the ingredient function for pastry making 
·         Bakers’ percentage and formula balance rules in pastry making.   
Duration
 9.00 am to 1.00 pm, or 1.00 pm to 5.00 pm 3 modules / 4 hours per module    
Basic Cooking & Hands-On Practical Program
This workshop provides pupils better understanding of basic cooking skills and knowledge.
Pupils will learn the personal hygiene and sanitation in the work lab, understand the ingredients and kitchen appliance, theory and practical guideline for cooking in this program.
At the end of the session, the pupils should be able to describe how to handle food hygiene and storage, cleanliness, recipes ingredients and hands-on skills.
Learners
Secondary 2 – Secondary 4
Capacity / Class Size
At least 20 pupils to commerce the program 
Learning Outcomes
· Brief on Food Hygiene and personal sanitation concepts in the kitchen labs
·Understand the cooking processes and identify various factors to cause food    contamination.
·Understand the ingredient function and recipe formula.
·Understand the variation and formulation balance of the ingredients.
· Hands-on cooking 
· Sensory evaluation on the texture, flavour and colour of the cooked products through visual, taste, smell and touch
Duration
9.00am to 1.00pm or 1.00pm to 5.00pm (4 hours each session)
 
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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