Course Objectives
This aim of this program is to developed and provide participants hands-on training and exposure to a range of different types noodles, as well as the skills necessary for the sensory evaluation of end product 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 noodles
Knowledge and function of ingredients
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 evaluation
What qualification will be granted?
Participants must achieve at least 80% attendance and successfully passed both the theory and practical assessments will be awarded the Certificate in Noodle Making issued by Baking Industry Training Centre.
Course Structure
The course consists of 8 lessons at 6 hours per lesson (total 48 hours) plus one additional day for theory and practical exam.
Entry Requirements
GCE ‘N’ level, suitable industry experience or you should have a good secondary education.
Keen interest in Asian/Oriental food.
To gain maximum benefit from the course, you should ideally have completed Post-Nitec in Asian Pastry or Certificate in Asian Pastry Making.
Fee Structure
S$
Tuition Fee
Course Fee
520.00
Non-Tuition Fees (non-refundable)
Registration Fee
20.00
Textbooks
- Noodle Making
30.00
- Occupational Health & Safety for Bakery
25.00
Additional Fees (non-refundable)
Administration Fee for Student Protection Scheme
(local/work permit/employment pass holder opt-in for SPS)
120.00
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.
