Certificate in Noodle Making

Start Date: End Date:
Start Date: End Date:

The aim of this course is to provide students with fundamental knowledge and skills for making a range of Asian noodles. Students who have successfully completed this course shall be able to:

  1. Prepare ingredients for a range of Asian noodles
  2. Make a range of Asian noodles
  3. Evaluate quality of noodles (firmness, elasticity, chewiness, colour, and stickiness) with fingers and mouth
  • Flour quality requirements for different types of Asian noodles
    • Hokkien Noodles
    • Raw Noodles
    • Wonton Skins
    • Korean Noodles
    • Japanese Udon Noodles
    • Vegetarian Noodles
    • Pasta
    • Fried and Instant Noodles
  • Knowledge and functionality of ingredients in noodle processing
  • Noodle formulation and processing techniques
  • Production and assessment of different types of noodles
  • Practical hands-on skills such as mixing, sheeting, cutting and cooking
  • Noodle appreciation and end-product quality evaluation of texture and appeal
Fees Breakdown Total Payable
(with GST, if any) (S$)
Tuition Fee 642.00
Registration Fee (Non-Refundable) 107.00
Examination Fee 53.50
Apron & Hat 26.75
Training Materials (Text Book)
– Noodle Making 37.45
– Occupational Health & Safety for Bakery 26.75
Total Course Fees Payable 893.45
No of Instalments 1
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.


Students who have successfully completed the course will be awarded Certificate in Noodle 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: 48 hours (8 days x 6 hours)
    Time: Mondays to Fridays (8:30am to 3:30pm)
    Training Delivery: Practical Learning
    Examination: 6 hours (At least 2 days after last lesson)
    Theory (1.5 hr); and, Practical (4.5 hours)

  • Part-Time

    Duration: 48 hours (8 weeks x 1 day x 6 hours); or
    48 hours (8 weeks x 2 days x 3 hours).
    Time: 1 day a week (8.30am to 3:30pm); or
    2 days a week (6.00pm to 9.00pm).
    Training Delivery: Practical Learning
    Examination: 6 hours (At least 2 days after last lesson)
    Theory (1.5 hr); and, Practical (4.5 hours)

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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