Content :: Baking Industry Training College (BITC) Singapore

6 Core Modules	Hours	Assessment Structure
1. Introduction to Baking Science	72	Non-contactual: Theory: 1.5 hours Practical: 8 hours
2. Pastry Basics	120
3. Cake Mixing and Baking	120
4. Bread Production	120
5. Desserts and Petit Fours	120
6. Decorative Work	108

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