Certificate of Proficiency in Pastry Making

Start Date: End Date:
Start Date: End Date:

Certificate of Proficiency in Pastry 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 Bread Making (English/Chinese).
  2. Certificate of Proficiency in Cake Making (English/Chinese).

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

  1. Make commercial pastries with appropriate processing methods.
  2. Improve commercial pastries by making changes to types and proportion of ingredients.
  3. Make new commercial pastries to cater to consumer needs.
  • 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 ( such as Quiche Lorraine, Vegetable Quiche, Quiche Florentine, Tuna & Leek, Mushroom)
  • Range of Puff Pastry product(such as 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)
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 Calculator 10.70
Total Course Fees Payable 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.


Students who have successfully completed the course will be awarded Certificate of Proficiency in Pastry 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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