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        <td valign="top"><span class="leftnav2">Diploma</span></td>
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        <td valign="top"><span class="leftnavcourses">- Diploma in Baking</span></td>
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        <td valign="top"><a href="../courses/diploma_patisserie.asp" class="leftnav">- Diploma in Patisserie</a></td>
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                <td colspan="3" valign="top" class="Header2">Diploma in Baking<br /><br /></td>
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                <td width="98%" valign="top"><strong>Course Objectives</strong><br /> 
                The Diploma in Baking (DIB) is competency-based, specially structured and designed for bakers, bakery supervisors or <em>Nitec</em> in Baking students.  A series of advanced practical units are outlined to prepare our students with outstanding skills for rapid advancement in this ever-expanding industry.  Diploma in Baking students has the ability to prepare baked goods and specialty pastries such as chocolate specialties confectionery, decorative bread show pieces and many other desserts with classical and international flairs.                </td>
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                <td valign="top">  <p>&nbsp;</p>
                  <p><strong>Course Syllabus</strong> <br />
                    The Diploma in Baking comprises of two parts: </p>
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                a. <u>Practical Diploma Units</u> <br />
                <br />
                
                  -	Decorative Bread Show Pieces <br />
                  -	Desserts and Ice Cream Specialities <br />
                  -	Afternoon Tea Fancies <br />
                  -	Gâteaux &amp; Torten <br />
                  -	Chocolate Specialities &amp; Confectionery <br />
                  -	Petits Fours<br /> 
                  -	Decorative Sugar Show Pieces<br /> 
                  -	Wedding Cakes <br />
                  <br />
          
                  </td>
                  <td width="55%" valign="top">b. <u>Compulsory Units</u> <br />
                    <br />
                -	Certificate in Bakery Management <br />
                -	Certificate in Bakery Supervision <br />
                -	Certificate in Asian Pastry Making </td>
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          <strong>Course Structure </strong>
              <ul>
                <li>	8 Practical Diploma Units at 40 hours per unit (total 320 hours)</li>
                <li>	3 Compulsory Units (total 190 hours) 	 </li>
              </ul>
              <p>Lessons are conducted in English (Mandarin, where necessary). </p>
              <p><strong>Certification: Diploma</strong><br /> 
            This program will further provide a recognized qualification and solid foundation to an advance level. </p>
              <p>Participants who have achieved at least 85% attendance and successfully completed the final practical project will be awarded the Diploma in Baking issued by BITC.</p>
              <p><strong>Assessment</strong><br /> 
              Each course unit is systematically assessed through a work-based practical assignment showpiece/project at the final stage of each diploma unit. </p>
              <p>Participants would be required to produce a portfolio illustrating all the practical work completed before end of the practical unit. </p>
              <p><strong>Entrance Requirements	 </strong></p>
              <ul>
                <li>	Applicants must have completed at least high school level or have an inclination towards  in the baking industry with a minimum of 3 years’ experience </li>
                
              </ul>
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                  <td bgcolor="#CCCCCC"><b>Fee Structure</b></td>
                  <td width="25%" bgcolor="#CCCCCC"><b>S$</b></td>
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                  <td background="../img/courses/cost_bg.gif"><strong>Tuition Fee</strong></td>
                  <td width="25%" background="../img/courses/cost_bg.gif">&nbsp;</td>
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                  <td background="../img/courses/cost_bg.gif"><span class="smalltxt">*</span>8 Practical Units</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">3200.00</td>
                </tr>
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                  <td background="../img/courses/cost_bg.gif">Certificate in Asian Pastry Making</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">1180.00</td>
                </tr>
                <tr>
                  <td background="../img/courses/cost_bg.gif">Certificate in Bakery Supervision</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">400.00</td>
                </tr>
                <tr>
                  <td background="../img/courses/cost_bg.gif">Certificate in Bakery Management</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">950.00</td>
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                  <td background="../img/courses/cost_bg.gif" class="smalltxt">*Singaporean &amp; PR in the related F&amp;B industry may apply for SDF.</td>
                  <td background="../img/courses/cost_bg.gif">&nbsp;</td>
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                  <td background="../img/courses/cost_bg.gif"><strong>Non-Tuition Fees</strong> (<em>non-refundable</em>)</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">&nbsp;</td>
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                  <td background="../img/courses/cost_bg.gif">Registration Fee</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">160.00</td>
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                  <td background="../img/courses/cost_bg.gif">Administration Processing Fee (only applicable to foreign applicant)</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">350.00</td>
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                  <td background="../img/courses/cost_bg.gif">Uniform</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">90.00 per set</td>
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                  <td background="../img/courses/cost_bg.gif">Tool bag</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">145.00</td>
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                  <td background="../img/courses/cost_bg.gif">Textbooks</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">&nbsp;</td>
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                  <td background="../img/courses/cost_bg.gif">&nbsp;&nbsp;&nbsp;8 Practical Units (<em>English</em>)</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">35.00 per unit</td>
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                <tr>
                  <td background="../img/courses/cost_bg.gif">&nbsp;&nbsp;&nbsp;Asian Pastry Making</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">35.00</td>
                </tr>
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                  <td background="../img/courses/cost_bg.gif">&nbsp;&nbsp;&nbsp;Bakery Supervision</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">30.00</td>
                </tr>
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                  <td background="../img/courses/cost_bg.gif">&nbsp;&nbsp;&nbsp;Bakery Management</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">35.00</td>
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                  <td background="../img/courses/cost_bg.gif">&nbsp;</td>
                  <td background="../img/courses/cost_bg.gif">&nbsp;</td>
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                  <td background="../img/courses/cost_bg.gif"><strong>Additional Fees</strong> (<em>non-refundable</em>)</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">&nbsp;</td>
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                  <td background="../img/courses/cost_bg.gif">Administration Fee for SPS</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">120.00</td>
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                  <td background="../img/courses/cost_bg.gif"><em>(local/work permit/employment pass holder opt-in for SPS)</em></td>
                  <td width="25%" background="../img/courses/cost_bg.gif">&nbsp;</td>
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                  <td width="25%" background="../img/courses/cost_bg.gif">28.04</td>
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                  <td background="../img/courses/cost_bg.gif">Make-up Lesson</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">30.00 per lesson</td>
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                  <td background="../img/courses/cost_bg.gif">Refund Processing Fee</td>
                  <td width="25%" background="../img/courses/cost_bg.gif">50.00</td>
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                  <td colspan="2" background="../img/courses/cost_bg.gif"><em>All prices are subjected to prevailing Goods and Services Tax (GST) rates.</em></td>
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           <p>BITC reserves the right to modify the course fees/all relevant information without prior notice due to unforeseen circumstances.</p>  </td>
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