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Baking Principles

Baking Industry Training Centre ( BITC )


Course introduction

Introduction


The course consists of related theory lessons and emphasis on practial hands-on training which will enable learners to learn the fundamentals of bread, cake and pastry making. The course provides learners with the knowledge of how different ingredients contribute to a bakery formula in terms of functionality and processing methods.


Language Proficiency:

English at Secondary 2 "or" other Qualifications deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board)


Who will Benefits

Learners with sepcial needs, Home Economis Students , New baking sales techniques, who need a refresher and baking enthusiats wishing to develop new bakery products.



Curriculum Overview


Programme Structure


Bread Principle

Open Top, Sandwich Loaf, Fruit Bread, Mik Bread, Batard, Cob, Baguette, Sweet Buns, Chelsea Buns, Plaited Bread, Wholemeal Sandwich, High Fibre, Carrot Bread, Fruit & Nuts, Rye, Three Kernel Loaves.


Cake Principle

Sponges (Emulsified / Conventional), Pound Cake, Light Fruit Cake, Chiffon, Muffins, Chocolate Cake, Banana Loaf, Utility Cake, Black Forest, Bavarian Cream, Truffle, Baked Cheese, Pandan Kaya Cake.


Pastry Principle

Fruit Tarts, Egg Tarts, Quiches, Tuna Puff, Cream Horns, Windmill, Eclairs, Cream Puffs, Swans, Choux Rings, Sausage Rolls, Chicken Pie, Mushroom Onion Tart, Dark Cherry Tart, Linzer Torte, Almond Crescents, Biscotti, Danish Pastries.



Area of Studies


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

1. Learners who passed the assignements / assessments will be awarded the Certificate of Attainment issued by Baking Industry Training College.

2. Participants must meet attendance requirement and will be awarded the Certificate of Attainment issued by Baking Industry Training College. Learners who do not meet the attendance requirement as follows may result in deemed withdrawal.

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



Entry Requirements


Minimum 16 years; and

Academic Level:

Minimum Secondary 2 Level or Any other Equivalent Qualification & 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.



Duration & Intake


Programme Duration


Full-Time

Duration: 15 days (1 month) [5 days x 8 hours oer lesson x 3 modules]

Day: Monday to Friday (8:30am to 5:00pm)

Training Delivery: 120 hours of practical hands - on Learning activity


Part-Time

Duration: 30 weeks (7.5 months) [10 weeks x 4 hours per lesson x 3 modules]

Day: Once a week (6:00pm to 10:00pm)

Training Delivery: 120 hours pf practical hands - on Learning activity



Fees & Funding


Baking Principles for Local Learners

Course Fees

Fees Breakdown Total Payable
(with GST, if any)(S$)
Tuition Fee - (for all 3 modules) 2696.40
Registration Fee 107.00
Apron & Chef's Hat 26.75
Training Materials(for all 3 modules) 160.50
Learners' ID Card 5.35
Total Course Fees Payable: 2996.00
No of Instalments: 1

Instalment Schedule

Instalment1 Schedule Amount (with GST, if any)
(S$)
1st instalment 2996.00
Total Course Fees Payable: 2996.00


Baking Principles for International Learners

Course Fees

Fees Breakdown Total Payable
(with GST, if any)(S$)
Tuition Fee - (For all 3 modules) 2889.00
Registration Fee 107.00
Apron & Chef's Hat 26.75
Training Materials(for all 3 modules) 160.50
Learner's ID Card 5.35
Total Course Fees Payable: 3188.60
No of Course Fees Payable: 1

Instalment Schedule

Instalment1 Scedule Amount (with GST, if any)
(S$)
1st instalment 3188.60
toal Course Fees Payable: 3188.60


 

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