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Course Objectives
The course consists of related theory lessons and practical hands-on training which will enable students to learn the fundamentals of bread, cake and pastry making. The course provides students with the knowledge of how different ingredients contributes to a bakery formula in terms of functionality, processing methods, and how to build a formula from scratch that will lead to successful baking.
Course Contents
Bread Principle I
Open Top, Sandwich, White Bread, Fruit Bread, Milk Bread, Batard, Cob, French Baguette, Sweet Buns, Chelsea.
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Cake Principle I
(Emulsified/Conventional) Sponges, Pound Cake, Light Fruit Cake, Chiffon (Pandan), Muffins, Chocolate Cake, Easy to Make Banana Cake.
Pastry Principle I
Sweet Short Pastry (Conventional and Emulsification method), Savoury Short Pastry, Flaky Puff Pastry, Choux Pastry.
Bread Principle II
Wholemeal Sandwich Bread, High Fibre Bread, Carrot Bread, Rye Bread, 3 Kernel Bread.
Cake Principle II
Black Forest Cake, Bavarian Cream Cake, Truffle Cake, Cheese Cake, Pandan Kaya Custard Cake.
Pastry Principle II
Sausage Rolls, Apple Strudel, Chicken Pie, Mushroom Onion Tart, Dark Cherry Tart, Linzer Torte, Almond Crescent, Hazelnut Biscotti, Danish Pastries.
Certificate
Participants who have achieved at least 80% attendance will be awarded the Certificate of Attainment issued by Baking Industry Training Centre.
Course Structure
Duration for each module is 20 hours
Lessons are conducted in English.
Entry Requirements
Suitable industry experience or you should have a good secondary education plus enthusiasm for the subject.
Who will benefit?
Student with special needs, Home Economic Students, New baking sales technicians, hobbyist who need a refresher and baking enthusiasts wishing to develop new bakery products.
| Fee Structure |
S$ |
| Tuition Fee |
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| Bread Principle I |
350.00 |
| Cake Principle I |
350.00 |
| Pastry Principle I |
350.00 |
| Bread Principle II |
350.00 |
| Cake Principle II |
350.00 |
| Pastry Principle II |
350.00 |
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| Non-Tuition Fees (non-refundable) |
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| Registration Fee |
20.00 per module |
| Apron & Chef's hat |
20.00 |
| Textbook [English] |
25.00 per module |
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| Additional Fees (non-refundable) |
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| Administration Fee for Student Protection Scheme |
120.00 |
| (local/work permit/employment pass holder opt-in for SPS) |
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| Refund Processing Fee |
50.00 |
| Make-up Lesson |
30.00 per lesson |
| All prices are subjected to prevailing Goods and Services Tax (GST) rates. |
BITC reserves the right to modify the course fees/all relevant information without prior notice due to unforeseen circumstances. |
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