Certificate in California Style Baking

FT/CSB/18/01
Day:
Start Date: End Date:
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PT/CSB/18/01
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The aim of this course is to provide students with fundamental knowledge and skills for making American style breads, cakes and pastries. Students who have successfully completed this course shall be able to:

  1. Work with basic ingredients.
  2. Build a formulation from scratch.
  3. Use appropriate mixing methods and processing techniques.
  4. Use dried fruits and nuts to improve recipes.
  5. Make American style bread, cakes and pastries.
  • Almond Financiers with Fruits and Nuts
  • Macadamia Rockies
  • Russa California
  • Sun Dried Blueberry Muffins
  • All American Brownies
  • Prune Brioche with Dried Apricots
  • Cherry Caps
  • Braided Bread with Pecans
  • Walnut Lattice
  • California Cheese Cake with Mixed Nut Crust
Fees Breakdown Total Payable
(with GST, if any) (S$)
Tuition Fee 642.80
Registration Fee 107.00
Apron & Chef’s Hat 26.75
Training Materials (Text Book) 37.45
Total Course Fees 813.2
Miscellaneous Fees

Coming soon.

Age: Minimum 16 years; and,

Academic Level:

Completed PSLE or equivalent formal education; and,

Language Proficiency:

Workplace Literacy (WPLN) Level 4 in Reading and Listening or equivalent qualification; 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 in California Style Baking 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: 40 hours (5 days x 8 hours)
    Day: Monday to Friday (8:30am to 5:00pm)
    Training Delivery: Practical Learning

  • Part-Time

    Duration: 40 hours (10 weeks x 1 day x 4 hours)
    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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