Certificate in Asian Pastry Making

Baking Industry Training Centre ( BITC )


Course introduction

Introduction


This course is designed to emphasize on Cantonese style pastries, dim sum and other related cooking is covered.

Practical hands-on training is conducted in Asian Pastry kitchen.
Learner's wishing to upgrade or acquire such skills in their present training are welcome into the program.
  • Personal hygiene, food sanitation and work safety
  • Basic insturctions about cultural perspective of the Asian Pastries
  • Function and knowledge of raw materials used
  • Dough mixing procedure & techniques
  • Dough making and pre-handling processes for Cantonese Pastries
  • Correct seasoning and correct fire degree
  • Production and finishing of a range of steamed, fried and baked products
  • Contribute to production control, efficiency and product quality
  • Step-by-step procedure in texture and appearance of the end product

Language Proficiency:

GCE 'N' level passess in English Language "or" Other English Qualifications deemed as equivalent by Baking Industry Training College
(Subject to Approval by Academic Board) or Workplace Literacy (WPL) Level 4 in Reading and Listening



Curriculum Overview


Programme Structure


- Flaky Pastry

  • Century Egg Puff
  • Winter-Melon Crisp
  • Chrysanthemum Crisp
  • Char Siew Puff
  • Flaky Moon Cake
  • Flaky Pastry Egg Tart
  • Egg Tart Filling
- Wonton Skin
- Siew Mai
- Phoenix's Eye Dumpling
- Fired Oyster Sauce Dumpling
- Steam Yam Cake
- Steamed Sponge Cake with Lian Rong (Lotus Paste)
- Five Spice Meat Puff (Salted fired dumpling)
- Fried Sesame Seed Balls
- Steamed Mantou (Steamed Flower Rolls and Fried Mantou)
- Steamed Longevity Pao and Lotus Paste Pao
- Fired Woo kok (Yan Puff)
- Hong Kong Style - Char Siew Pao
- Hong Kong Style - Chicken Pao
- Crystal Prawn Dumplings (Har Gao)
- Parsley Dumpling



Area of Studies


Upon successful completion of the Course,learners must meet the below minimum requirements for qualification to be awarded?

1. Learner who passed the examinations / assessments will be awarded the Certificate in Asian Pastry Making issued by Baking Industry Training College.

2. Participants who have to meet attendance requirement will be awarded the Certificate in Asian Pastry Making issued by Baking Industry Training College. Learners who do not meet the attendance requirement as follows may result in expulsion (deemed withdrawn).

  • International Learners on Student Pass ≥ 90%
  • Local Learner or Non-Student Pass Holders ≥ 75%



Entry Requirements


GCE 'N' Level or Other Equivalent Qualifications & Relevant Experience deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board) & Interview may be required if applicant does not meet the relevant entry requirement

Subject Grade
GCE 'N' level passes in English Language and 2 other subjects A - D or 1 - 5



Duration & Intake


Programme Duration


Full-Time

Duration: 12 days [6 hours per lesson]

Day:
Monday to Friday (8:30am to 3:00pm)

Examination:
Theory exam 1.5 hr
Practical hands-on exam on the 13th lesson (5 hours)


Part-Time

Duration: 12 weeks [6 hours per week]

Day:
Once a week (8:30am to 3:00pm); or
Twice a week (6:30pm to 9:30pm)

Examination:
Theory exam 1.5 hr
Practical hands-on assessment on the 13th week (5 hours)
Day: Once a week



Fees & Funding


Funding / Grants
  • Skillsfuture Credit

Mode or Payment

Payment can be made by cash, NETS, Credits 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, Learner is Liable for any bank charges incurred.


Certificate in Asian Pastry Making for Local Learners

Course Fees

Fees Breakdown Total Payable
(with GST, if any)(S$)
Tuition Fee 1396.60
Retistration Fee 107.00
Examinatioon Fee 53.50
Uniform (per set) 139.10
Learner's ID Card 5.35
Training Materials  
Asian Pastry Making 37.45
Occupational Health & Safety for Bakery 26.75
Total Course Fees Payable: 1765.75
No of Instalemnts: 1

Instalment Schedule

Instalemnt1 Schedule Amount (with GST, if any)
(S$) 
1st instalment 1765.75
Total Course Fees Payable: 1765.75


Certififcate in Asian Pastry Making for International Learners

Course Fees

Fees Breakdown Total Payable
(with GST, if any)(S$)
Tuition Fee 1423.10
Registration Fee 107.00
Examination Fee 53.50
Uniform (per set) 139.10
Learner's ID Card 5.35
Training Materials  
Asian Pastry Making 37.45
Occupational Health & Safety for Bakery 26.75
Total Course Fees Payable: 1792.25
No of Instalments: 1

Instalment Schedule

Instalment1 Schedule Amount (with GST, if any)
(S$)
1st instalment 1792.25
Total Course Fees Payable: 1792.25

 

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