Certificate in Bread Making Principle

FT/BPB/18/01
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PT/BPB/18/01
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Certificate in Bread Making Principle is one of three certificate courses. Together the three certificates are offered as Certificate in Baking Principles. The other two courses are:

  1. Certificate in Cake Making Principle.
  2. Certificate in Pastry Making Principle.

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

  1. Make basic breads with appropriate processing methods.
  2. Improve basic breads by making changes to types and proportion of ingredients.
  3. Replace ingredients with suitable alternatives.
Bread Principle
  • Introduction to Bread Making
  • Function of ingredient used in Bread Making (Yeast, Sugar, Milk, Water, Bread Improver)
  • Wheat Four used in Bread Making
    • Bread Making Processes
    • Rapid Dough
    • Bulk Fermentation
    • Gluten Development
    • Moulding
    • Proofing
  • Prepare and Making of
    • Open Top Sandwich Loaf
    • Sandwich Loaf
    • Fruit Bread
    • Milk Bread
    • Batard
    • Cob
    • Baguette
    • Sweet Buns
    • Chelsea Buns
    • Plaited Bread
    • Wholemeal Sandwich
    • High Fibre
    • Carrot Bread
    • Fruit & Nuts
    • Rye
    • Three Kernel Loaves
Fees Breakdown Total Payable
(with GST, if any) (S$)
Tuition Fee – Bread Making Principle 898.80
Registration Fee (Non-Refundable) 107.00
Apron & Chef’s Hat 26.75
Training Materials – Bread Making Principle Book 53.50
Total Course Fee 1086.05
Miscellaneous Fees

Coming soon.

Age: Minimum 16 years; and,

Academic Level:

Completed secondary 2 level of formal education, or equivalent qualification and relevant experience; and,

Language Proficiency:

English at minimum secondary 2 or equivalent level; and,
Applicants who do not meet entry requirements may need to be interviewed.

Certificate

Students who have successfully completed the course will be awarded Certificate of in Bread Making 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: 5 days x 8 hours per lesson
    Day: Monday to Friday (8:30am to 5:00pm)
    Training Delivery: Practical Learning

  • Part-Time

    Duration: 10 weeks x 4 hours per lesson
    Day: Once a week (6:00pm to 10:00pm)
    Training Delivery: Practical Learning

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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