Entrepreneurial Baking

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

The aim of this course is to provide students with entrepreneurial baking concepts. Students who have successfully completed this course shall be able to:

  1. Start their own bakery business
  2. Introduce new baked items to their business
  3. Improve current baked items to meet customer needs
Practical Workshop
  • Introduction to the tools & equipment used
  • Key functions of baking ingredients
  • Bread making: Flower Pot Bread, Sun Dried Tomato loaf
  • Cake making: Japanese Strawberry Shortcake, Carrot Cheese Fudge
  • French style Croquembouche (caramel glazed cream puffs), Range of macaroons, Churros and
  • Range of Macaroons, Churros, and Biscotti
  • Practical Packing concepts and display
  • Workshop production and presentation
Classroom Work
  • Select a location
  • Select equipment
  • Manage customer relations
Fees Breakdown Total Payable S($)
(with GST)
Entrepreneurial Baking 856.00
Registration Fee (Non-Refundable) 107.00
Training material 53.00
Total Course Fees 1016.50

Coming soon.

Age: Minimum 16 years; and,

Academic Level:

GCE ‘N’ Level pass in English Language and two other subjects (Grade A-D or 1-5), or equivalent qualification and relevant experience; and,

Language Proficiency:

Workplace Literacy (WPL) Level 4 in Reading and Listening or equivalent qualification; 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 Entrepreneurial 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: 48 hours (8 days x 6 hours)
    Time: Mondays to Fridays (8:30am to 4:30pm)
    Training Delivery: Practical Learning

Course Duration


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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