The aim of this course is to provide students with fundamental knowledge and skills for making bread, cake and pastry. Students who have successfully completed this course shall be able to:

1. Select appropriate pastries for different Asian cultures
2. Use appropriate dough mixing procedure and techniques
3. Make Cantonese Pastries
4. Make a range of steamed, fried and baked items
5. Improve texture and appearance of the food items

• Flaky Pastry
  • Century Egg Puff
  • Winter-Melon Crisp
  • Chrysanthemum Crisp
  • Char Siew Puff
  • Flaky Moon Cake
  • Flaky Pastry Egg Tart
  • Egg Tart Filling
• Wonton Skin
• Siew Mai
• Phoenix’s Eye Dumpling
• Fried Oyster Sauce Dumpling
• Steam Yam Cake
• Steamed Sponge Cake with Lian Rong (Lotus Paste)
• Five Spice Meat Puff (Salted fried dumpling)
• Fried Sesame Seed Balls
• Steamed Mantou (Steamed Flower Rolls and Fried Mantou)
• Steamed Longevity Pao and Lotus Paste Pao
• Fried Woo Kok (Yam Puff)
• Hong Kong Style – Char Siew Pao
• Hong Kong Style – Chicken Pao
• Crystal Prawn Dumplings (Har Gao)
• Parsley Dumpling

Course Fees (Local Students)

Course Fees (Foreign Students)

Miscellaneous Fees

Coming soon.

Age: Minimum 16 years; and,

Academic Level:

GCE ‘N’ Level pass in English Language and two other subjects (Grade A-D or 1-5), or equivalent qualification and relevant experience; and,

Language Proficiency:

Workplace Literacy (WPLN) Level 4 in Reading and Listening or equivalent qualification; and,
Applicants who do not meet entry requirements may need to be interviewed.

Certification

Students who have successfully completed the course will be awarded Certificate in Asian Pastry Making by Baking Industry Training College only if they meet the following requirement for attendance:

1. Local Students ≥ 75%
2. Foreign students on Student Pass ≥ 90%

Time Schedule

• Full-Time

  Duration: 72 hours (12 days x 6 hours)
  Time: Mondays to Fridays (8:30am to 3:00pm)
  Training Delivery: Practical Learning
  Examination: 6.5 hours (At least 2 days after last lesson)
  Theory (1.5 hr); and, Practical (5 hours)

• Part-Time

  Duration: 72 hours (12 weeks x 1 day x 6 hours); or
  72 hours (12 weeks x 2 days x 3 hours).
  Time: 1 day a week (8.30am to 3:00pm including 30 min lunch break); or
  2 days a week (6.30pm to 9.30pm).
  Training Delivery: Practical Learning
  Examination: 6.5 hours (At least 2 days after last lesson)
  Theory (1.5 hr); and, Practical (5 hours)

Mode Of Payment

Payment can be made by cash, NETS, Credit Cards, Internet Banking, bank draft, telegraphic transfers or cashier’s order. All cheque payments should be crossed “A/C Payee Only” and made payable to Baking Industry Training College Pte Ltd. Please write the learner’s name and class code behind the cheque, bank draft or Cashier’s Order. In addition, student is liable for any bank charges incurred.

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