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.
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.
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.
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.
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
Baking Principles for Local Learners
Course Fees
Fees Breakdown | Total Payable (with GST, if any)(S$) |
Tuition Fee - (for all 3 modules) | 2696.40 |
Registration Fee | 107.00 |
Apron & Chef's Hat | 26.75 |
Training Materials(for all 3 modules) | 160.50 |
Learners' ID Card | 5.35 |
Total Course Fees Payable: | 2996.00 |
No of Instalments: | 1 |
Instalment1 Schedule | Amount (with GST, if any) (S$) |
1st instalment | 2996.00 |
Total Course Fees Payable: | 2996.00 |
Fees Breakdown | Total Payable (with GST, if any)(S$) |
Tuition Fee - (For all 3 modules) | 2889.00 |
Registration Fee | 107.00 |
Apron & Chef's Hat | 26.75 |
Training Materials(for all 3 modules) | 160.50 |
Learner's ID Card | 5.35 |
Total Course Fees Payable: | 3188.60 |
No of Course Fees Payable: | 1 |
Instalment1 Scedule | Amount (with GST, if any) (S$) |
1st instalment | 3188.60 |
toal Course Fees Payable: | 3188.60 |