Certificate of Proficiency in Bread Making (English/Chinese)

FT/PROFB/18/01
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PT/PROFB/18/01
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Certificate of Proficiency in Bread Making (English/Chinese) is one of three certificates of proficiency courses available either in English or in Chinese. Together the three certificates of proficiency are offered as Certificate of Proficiency in Baking. The other two courses are:

  1. Certificate of Proficiency in Cake Making (English/Chinese).
  2. Certificate of Proficiency in Pastry Making (English/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 with appropriate processing methods.
  2. Improve commercial breads by making changes to types and proportion of ingredients.
  3. Make new commercial breads to cater to consumer needs.
  • 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 concept
  • 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
Course Fees
Fees Breakdown Total Payable
(with GST, if any) (S$)
Tuition Fee 1712.00
Registration Fee (Non-Refundable) 107.00
Examination Fee 53.50
Uniform (per set) 139.10
Tool Bag 171.20
Learner’s ID Card 5.35
Training Materials (Text Book) 37.45
Occupational Health & Safety for Bakery 26.75
Bakery Calculation 10.70
Total Course Fees 2263.05
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 (WPL) 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 Bread Making (English/Chinese) 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: 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

    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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