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Aim of Programme
This course is designed to provide students from a wide variety of backgrounds who are interested in obtaining a certification qualification. It builds on the skills, knowledge and techniques gained to produce a range of bakery products to a satisfactory standard across Bread, Cake and Pastry Making.
Course Contents
- Food Hygiene, Health & Safety at work
- Operate and monitor bakery machines
- Underpinning knowledge
- Theory function of ingredients
- Processing concepts and techniques
- Mixing procedures and techniques
- Practical baking skills and techniques
- Bakery calculations, costing
- Finish batch bakery products
- Learn to weigh, measures formulas
- Evaluate quality of bakery product
- Knowledge and function of major ingredients such as flour, sugar, eggs
- Piping, finishing and decorating skills
- Development and maintain standards of hygiene sanitation and workplace safety
- Learn trouble-shooting techniques
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Certificate
Participants must achieve at least 75% attendance (per module) and International students must achieve at least 90% attendance (per module) in order to sit for the examination. Participants who has successfully passed the examination will be awarded the Certificate of Proficiency in Baking issued by BITC.
| Course Duration |
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| Duration |
60 days (20 days x 3 modules) |
| Day |
Monday to Friday |
| Time |
9:00am to 5:30pm |
| Training Hours |
480 hours of theory and practical sessions |
All lessons are conducted in English, Mandarin lessons can be requested.
Entry Requirements
GCE ‘N’ level or you should have a good standard of secondary education plus enthusiasm for the subject.
Who will benefit?
Students 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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| Course Fee |
1250.00 per module |
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| Non-Tuition Fees (non-refundable) |
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| Registration Fee |
20.00 per module |
Administration Processing Fee
(only applicable to foreign applicant) |
350.00 |
| Uniform per set |
90.00 |
| Tool bag |
145.00 |
| Bread Thermometer |
30.00 |
| Textbooks |
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| - Cake & Pastry Theory [English or Mandarin] |
30.00 |
| - Bread Theory [English or Mandarin] |
30.00 |
| - Cake Practical [Bilingual] |
30.00 |
| - Pastry Practical [Bilingual] |
30.00 |
| - Bread Practical [Bilingual] |
30.00 |
| - Occupational, Health and Safety for Bakery |
25.00 |
| - Bakery Calculation |
10.00 |
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| Additional Fees (non-refundable) |
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Administration Fee for Student Protection Scheme
(local/work permit/employment pass holder opt-in for SPS) |
120.00 |
| Transfer Fee |
15.00 |
| Rental of Locker |
28.04 |
| Refund Processing Fee |
50.00 |
| Replacement of Student ID Fee |
20.00 |
| 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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