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- bitctsc@gmail.com
Content
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 |