Certificate of Proficiency in Baking

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Certificate of Proficiency in Baking consists of the following three courses:

  1. Certificate of Proficiency in Bread Making (English or Chinese)
  2. Certificate of Proficiency in Cake Making (English or Chinese)
  3. Certificate of Proficiency in Pastry Making (English or Chinese)

The aim of this course is to for students to hone their skills for making commercial breads, cakes and pastries. Students who have successfully completed this course shall be able to:

  1. Make commercial breads, cakes and pastries with appropriate processing methods
  2. Improve commercial baked products by making changes to types and proportion of ingredients
  3. Make new commercial baked products to cater to consumer needs
Breads
  • Function of wheat flour and process of flour milling
  • Introduction to Baker’s calculation and Local factor formulation
  • Introduction to tools & equipment used
  • Dough Testing with salt, sugar, fat, etc.
  • Food Hygiene Principles
  • Dough Making Processes
    • Bulk Fermentation
    • Rapid/Instant
    • Hand Molding/Skills
    • Sponge and Dough
    • Step by Step Processes in Bread Making
    • Prepare Dough
    • Shape dough for desired products and shape
    • Proof and bake concpt
  • Prepare and Make
    • Dead Dough
    • Hand Made Standard White Bread, Sandwich Bread, Open Top Bread, Enriched & Milk Bread
    • Wholemeal, High Fibre, Mixed Grain Bread
    • Soft, Hard and Crusty Bread Rolls
    • Hamburger Bun, Hot Dog Roll & Pitta
    • Sweet Bun & Savoury Buns with fillings (Tuna, Curry Chicken)
    • Brioche, Chelsea Buns & Fruit Bread
  • Continental Bread such as Rye, French, Vienna
    • Savoury Bread (Tomato, Carrot, Cheese, Walnut, Onion)
    • Fruits & Nut Bread
    • Yeast Doughnut and Pizza
    • Pizza Dough with filling preparation
Cakes
  • Function of ingredients used in making the variety of cake products
  • Mixing Techniques, Methods and Baking Processes
  • Calculation of cake recipes using Bakery’s percentage
  • Evaluate baked cake products by comparing and assessing the product outcome
  • Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal
  • Introduction to basic piping skills and cake decorating skills
  • Cake Faults
  • Food Hygiene Principles
  • Prepare and produce
  • Rock Cakes, Muffins
  • Sponge Making (Conventional and Emulsified sponge type such as Swiss Roll, Tiger Roll)
  • Swiss Roll, Tiger Roll
  • Chiffon Cakes (Plain, Pandan, Coconut, Orange, Chocolate)
  • Pound Cake, Utility Cake, Chocolate Cake
  • High Ratio Cake (High Liquid and High Sugar Cake)
  • Fruit Cake (Light Fruit Cake and Boiled Fruit Cake)
  • Fibre and Grain type Cake (Banana, Carrot with Cream Cheese Fudge Icing, Prune & Nut Loaves, Wholemeal Prune Cake)
  • Gugelhopf, Honey Rolls, Chocolate Brownies (Ganache Topping and Chocolate Fudge)
  • Stencil Work
  • Bavarian Cream Cakes and Slices (Mousse, Bavarian, Fruit Cream)
  • Blueberry Mousse Cake (Cold set)
  • Cheese Cake (Cold set and Baked)
  • Speciality Continental Cakes (Black Forest, Mocha Gateaux)
  • Truffle and Sacher
  • Japonasie
Pastries
  • Introduction to Short Pastry, Puff Pastry and Choux Pastry
  • Functionality of ingredients used in making Short-Crust Pastry
  • Mixing Techniques, Methods and Baking Processes
  • Calculation of pastry recipes using Baker’s Percentage, ratio and proportion
  • Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal
  • Pastry Faults
  • Food Hygiene Principles
  • Prepare and Making of
  • Short Pastry (Shortbread)
  • Type of tarts – Coconut Tart, Baked Custard Tart, Fruit Tarts (using boiled custard filling)
  • French Apple, French Apple Flan, Apple Pie (Frangipane filling, Streusel Topping)
  • Sweet Pastry Pies (Lemon, Meringue Pie, Chocolate Mousse Filling)
  • Biscuits and Cookies (such as Viennese, Checkerboard/Ice Box, Coconut Fingers, Cornflake Cookies)
  • Quiche type (Quiche Lorraine, Vegetable Quiche, Quiche Florentine, Tuna & Leek, Mushroom)
  • Range of Puff Pastry product (Vol-au-vent, Palmiers, Cream Horn, Windmill)
  • Fruit Squares, Curry Puff, Apricot Purse (use of modified starch for hot & cold setting)
  • Chicken Pie, Sausage Roll
  • Fruit Band, Apple and Pineapple Turnover, Eccles, Napoleon
  • Choux Pastry – Cream Puff, Eclair (Fillings, icing and glazes)
  • Gateau St-Honore, Gateux Pithivier, Linzer (Crème Patissierie, Almond Cream, Frangipane Filling)
  • Apple Streusel, Fruit Slices, Bakewell Tart, Butter & Almond Slice
  • Danish Pastry, Croissant (Plain, Wholemeal)
Course Fees (Local Students)
Course Fees Total Payable S($)
(with GST)
Tuition Fee (3 Modules)
– Certificate of Proficiency in Bread Making 1712.00
– Certificate of Proficiency in Cake Making 1712.00
– Certificate of Proficiency in Pastry Making 1712.00
Registration Fee (Non-Refundable) 107.00
Examination Fee (3 modules) 160.50
Uniform (per set) 139.10
Tool Bag 171.20
Learner’s ID Card 5.35
Training Materials (for all 3 Module) 112.35
Occupational Health & Safety for Bakery 26.75
Bakery Calculation 10.70
Total Course Fees 5868.95
Course Fees (Foreign Students)
Course Fees Total Payable S($)
(with GST)
Tuition Fee (3 Modules)
– Certificate of Proficiency in Bread Making 1926.00
– Certificate of Proficiency in Cake Making 1926.00
– Certificate of Proficiency in Pastry Making 1926.00
Registration Fee (Non-Refundable) 107.00
Examination Fee (3 modules) 160.50
Uniform (per set) 139.10
Tool Bag 171.20
Learner’s ID Card 5.35
Training Materials (for all 3 Module) 112.35
Occupational Health & Safety for Bakery 26.75
Bakery Calculation 10.70
Total Course Fees 6510.95
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 of Proficiency in Baking 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 (For each module)

    Duration: 136 hours (17 days x 8 hours)
    Time: Mondays to Fridays (8:30am to 5:00pm)
    Training Delivery: Practical Learning
    Classroom: 136 hours – Theory (34 hours); and Practical (102 hours)
    Examination: 8 hours – Theory (2 hours); and Practical (6 hours)

  • Part-Time (For each module)

    Duration: 136 hours (17 weeks x 2 days x 4 hours)
    Time: 2 days a week (6.00pm to 10.0pm)
    Training Delivery: Practical Learning
    Classroom: 136 hours – Theory (34 hours); and, Practical (102 hours)
    Examination: 8 hours – Theory (2 hours); and, Practical (6 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

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