NITEC in Services in Pastry & Baking

FT/NITEC/18/01
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Start Date: End Date:
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PT/NITEC/18/01
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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.

The course is designed to provide students who are interested in obtaining a complete National ITE Certification qualification. It is team taught by Chef-Instructors and to build on the skills, knowledge and techniques gained through production of a wide range of bakery products (Bread, Cake, Pastry, Desserts and Petit Fours, etc) to a satisfactory standard.

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
Course Fees (Local Students)
Fees Breakdown Total Payable (with GST, if any) (S$)
Tuition Fee (for all 6 Modules)
– Introduction to Baking Science 642.00
– Pastry Basics 963.00
– Cake Mixing and Baking 963.00
– Bread Production 963.00
– Desserts and Petit Fours 963.00
– Decorative Work 963.00
Registration Fee (Non-Refundable) 107.00
ITE Examination Fee (for all 6 Modules) 770.40
Uniform (per set) 139.10
Tool Bag 171.20
Digital Thermometer 25.00
Learner’s ID Card 5.35
Training Materials 240.72
Total Course Fees 6915.77
Course Fees (Foreign Students)
Fees Breakdown Total Payable
(with GST, if any) (S$)
Tuition Fee (for all 6 Modules)
– Introduction to Baking Science 856.00
– Pastry Basics 1284.00
– Cake Making and Baking 1284.00
– Bread Production 1284.00
– Dessert and Petit Fours 1284.00
– Decorative Work 1284.00
Registration Fee (Non-Refundable) 107.00
ITE Examination Fee (for all 6 Modules) 770.40
Uniform (per set) 139.10
Tool Bag 171.20
Digital Thermometer 25.00
Learner’s ID Card 5.35
Training Materials 240.72
Total Course Fees 8734.77
Miscellaneous Fees

Coming soon.

Academic Level & Language Proficiency:
3 GCE ‘N’ Level passes including English and 2 other subjects (Grade A-D or 1-5); or

2 GCE ‘O’ Level passes in any subjects (Grade 1-8); or

WSQ WPL Level 5 qualifications in Reading, Listening, Speaking and Writing or any equivalent qualifications

Certification

NITEC in Services in Pastry & Baking shall be awarded by “Institute of Technical Education” (ITE) to students who meet the following requirements:

Students who have passed their examination and successfully completed the course will be awarded NITEC in Services in Pastry & Baking “Institute of Technical Education” (ITE) only if they meet the following requirement for attendance:

  1. Local Students ≥ 75%
  2. Foreign students on Student Pass ≥ 90%
Course Duration
Intake Time Months
Full Time: Monday to Friday 8.30am to 5.00pm 4.0
Part Time: 2 evenings per week 6.00pm to 10.00pm 21
Mode Of Payment

Payment can be made by cash, 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, learner 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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