The course consists of related theory lessons and emphasis on practical hands-on training which will enable learners to learn the fundamentals of bread, cake and pastry making. The course provides learners with the knowledge of how different ingredients contribute to a bakery formula in terms of functionality and processing methods.

• Bread Principle
  Open Top, Sandwich Loaf, Fruit Bread, Milk Bread, Batard, Cob, Baguette, Sweet Buns, Chelsea Buns, Plaited Bread, Wholemeal Sandwich, High Fibre, Carrot Bread, Fruit & Nuts, Rye, Three Kernel Loaves.
• Cake Principle
  Sponges (Emulsified / Conventional), Pound Cake, Light Fruit Cake, Chiffon, Muffins, Chocolate Cake, Banana Loaf, Utility Cake, Black Forest, Bavarian Cream, Truffle, Baked Cheese, Pandan Kaya Cake.
• Pastry Principle
  Fruit Tarts, Egg Tarts, Quiches, Tuna Puff, Cream Horns, Windmill, Eclairs, Cream Puffs, Swans, Choux Rings, Sausage Rolls, Chicken Pie, Mushroom Onion Tart, Dark Cherry Tart, Linzer Torte, Almond Crescents, Biscotti, Danish Pastries.

Baking Principles for Local Learners

Course Fees

Instalment Schedule

Baking Principles for International Learners

Course Fees

Instalment Schedule

Miscellaneous Fees

Coming soon.

Certification

Upon successful completion of the Course, learners must meet the below minimum requirements for qualification to be awarded?

• Learner who passed the assignments / assessments will be awarded the Certificate of Attainment issued by Baking Industry Training College.
• Participants must meet attendance requirement and will be awarded the Certificate of Attainment issued by Baking Industry Training College. Learners who do not meet the attendance requirement as follows may result in deemed withdrawal.
  • International Learners on Student Pass ≥ 90%
  • Local Learner or Non-Student Pass Holders ≥ 75%

Course Structure – (Foundation Course)

• Full-Time
  Duration: 15 days (1 month)[5 days x 8 hours per lesson x 3 modules]
  Day: Monday to Friday (8:30am to 5:00pm)
  TrainingDelivery: 120 hours of practical hands – on Learning activity
• Part-Time
  Duration: 30 weeks (7.5 months)[10 weeks x 4 hours per lesson x 3 modules]
  Day: Once a week (6:00pm to 10:00pm)
  Training Delivery: 120 hours of practical hands – on Learning activity

Applicants should submit the following documents at least one month before class commences:

1. Completed Registration Form
2. A copy of NRIC (front and back)
3. 1 recent passport sized photograph

All documents are to be sent to:

BITC Admission Office
Baking Administration Training College
Blk 167, Jalan Bukit Merah, #02-15,
Tower 4, Connection One. Singapore 150167.
Attention to: MS Patricia Chng

Telephone: +65 6276 6337 / +65 6276 6608 / +65 6336 3462
Fax: +65 6336 0929
Email: bakingskills@bitc.edu.sg
Website: www.bitc.edu.sg