Diploma Programmes

Programme Intake Dates

25 Mar 2019 23 Apr 2019 23 May 2019 21 Jun 2019 19 Jul 2019 20 Aug 2019 17 Sep 2019 15 Oct 2019 13 Nov 2019 11 Dec 2019

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Duration

The course duration is 12 months (6 months of institutional training and 6 months of industrial attachment). Class Period: Monday to Friday (Full-day classes)

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Programme Overview

The Diploma in Patisserie & Baking aims to equip students with underpinning knowledge, skills and competencies for chef positions like Pastry Chef, Head Baker, Assistant Pastry Chef, Pastry Cook, Baker, Assistant Pastry Cook and Assistant Baker in Patisserie & Baking in the food services industry. Students will learn to apply knowledge and skills to their […]

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Programme Content

Introduction to Patisserie & Baking (20 days) Favourite Breads (20 days) Tempting Cakes (20 days) Sweet and Savoury Pastries (20 days) Quick Bakes (20 days) Asian Desserts (20 days) Industrial Attachment (6 mths)

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Fees

Course Fees Breakdown Singaporeans/SPR/ International Students – SGD$ Fee Waiver Promotion – SGD$ Tuition Fee 17,800.00 17,800.00 Administrative Fee 250.00 Waived Course Material Fee 500.00 Waived Comprehensive Medical 500.00 500.00 Uniform 50.00 Waived Industrial Attachment Placement Fee 300.00 Waived Amount to be Protected 19,400.00 18,300.00 Application Fee 200.00 Waived Fee Protection Scheme Fee 490.00 490.00 […]

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Admission Criteria

Age: At least 17 years old Academic: At least 3 subject passes with Grade C6 and above at GCE O-Level OR completed 11 years of formal education OR equivalent English Proficiency: IELTS 4.5 or equivalent

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Important Notes

The list of public holidays for 2019 is available on the Ministry of Manpower’s website (www.mom.gov.sg/employment-practices/public-holidays). 

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Graduation

Students must successfully complete all 6 classroom modules, the 6-month industrial attachment and all required assessments and assignments before they shall be awarded the Diploma in Patisserie & Baking by BITC.

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Application

International Students – refer to foreigners – who wish to pursue a full-time study in Singapore with BITC. You are required to apply for a Student Pass with the Singapore Immigration & Checkpoints Authority (ICA). Step 1: Pre-Course Counselling And Evaluation Singaporeans/SPR/International Students will go through BITC Student Enrolment Pre-Course Counselling Checklist & Acknowledgement Form […]

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Diploma in Hospitality Management (Patisserie & Baking)

The Diploma in Hospitality Management (Patisserie & Baking) aims to equip students with skills and knowledge for managing a food and beverage (F&B) business within the hospitality industry. Students will develop an in-depth understanding of both the front-end operations and back-end processes of a food and beverage business in general and patisserie and baking in particular through a combination of classroom learning and industrial attachment.

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Diploma in Entrepreneurship (Patisserie & Baking)

The Diploma in Entrepreneurship (Patisserie & Baking) aims to equip students with skills and knowledge to start a small food and beverage (F&B) business within the hospitality industry. Students will develop an in-depth understanding of entrepreneurship and how to start a small business including both front-end operations and back-end processes in general and patisserie and baking in particular through a combination of classroom learning and project work.

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Diploma in Baking and Pastry Arts

The Diploma in Baking and Pastry Arts is a competency-based and comprehensive course with emphasis on hands-on application of the fundamental techniques and ingredients. This course is taught by experienced training professionals in this sprecialised field such as Chocolate specialities, Confectionery, Decorative Bread Showpieces with classical and international flairs to magnificent show pieces and displays and even decoration of wedding cake.

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