Certificate in Baking Principles

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Certificate in Baking Principles consists of the following three courses:

  1. Certificate in Bread Making Principle.
  2. Certificate in Cake Making Principle.
  3. Certificate in Pastry Making Principle.

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. Make basic breads, cakes and pastries with appropriate processing methods.
  2. Improve baked products by making changes to types and proportion of ingredients.
  3. Replace ingredients with suitable alternatives.
  • Bread Making 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 Making 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 Making 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.

Course Fees (Local Students)
Course Fees Total Payable S($)
(with GST)
Tuition Fee (3 Modules) 2696.40
Registration Fee (Non-refundable) 107.00
Apron & Chef’s Hat 26.75
Training Materials 160.50
Learner’s ID Card 5.35
Total Course Fees 2996.00
Course Fees (Foreign Students)
Course Fees Total Payable S($)
(with GST)
Tuition Fee 2889.00
Registration Fee (Non-refundable) 107.00
Apron & Chef’s Hat 26.75
Training Materials 160.50
Learner’s ID Card 5.35
Total Course Fees 3188.60
Miscellaneous Fees

Coming soon.

Age: Minimum 16 years; and,

Academic Level:

Completed secondary 2 level of formal education, or equivalent qualification and relevant experience; and,

Language Proficiency:

English at minimum secondary 2 or equivalent level; 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 of Attainment for Principles of Baking (Bread, Cake, Pastry) 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: 120 hours (5 days x 8 hours x 3 modules)
    Time: Mondays to Fridays (8:30am to 5:00pm)
    Training Delivery: Practical Learning

  • Part-Time

    Duration: 120 hours (10 weeks x 1 day x 4 hours x 3 modules)
    Time: One day a week (6:00pm to 10:00pm)
    Training Delivery: Practical Learning

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

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