Introduction

Examination

Assessment (Formative)

-  Phase Test (Lesson 9)

• Theory –  2 hours  
• Practical – 6 hours

Assessment (Summative)

-  Final (Lesson 18)

• Theory – 2 hours
• Practical – 6 hours

CERTIFICATE

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

1.Learners who passed examinations / assessments will be awarded the Certificate of Proficiency in Pastry Making (Chinese) issued by Baking Industry Training College.

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 Learners who do not meet the attendance requirement as follows may result in expulsion (deemed withdrawn).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

Language Proficiency:

GCE ‘N’ level passes 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.

Who will benefit?

Learners with special needs, Home Economic Students, New baking sales technicians, who need a refresher and baking enthusiasts wishing to develop new bakery products or increase their understanding of bread, cake and pastry technology.
 

---

Curriculum Overview

Programme Structure

This course is designed to provide learners from a wide variety of backgrounds who are interested in obtaining a supervisory position in the hospitality and bakery industry. It builds on the skills, knowledge and practical hands-on techniques gained to produce a range of bakery products to a satisfactory standard across Pastry Making.

At the end of the course, learner may continue to pursue below two courses;

• Certificate of Proficiency in Bread Making (Chinese)
• Certificate of Proficiency in Cake Making (Chinese)

COURSE CONTENT

-  Introduction to Short Pastry, Puff Pastry and Choux Pastry

-  Functionality of ingredients used in making Short-Crust Pastry

-  Mixing Techniques, Methods and Baking Processes

-  Calculation of pastry recipes using Baker’s Percentage, ratio and proportion

-  Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal

-  Pastry Faults

-  Food Hygiene Principles

-  Prepare and Making of

• Short Pastry (Shortbread)
• Type of tarts - Coconut Tart, Baked Custard Tart, Fruit Tarts (using boiled custard filling)
• French Apple, French Apple Flan, Apple Pie (Frangipane filling, Streusel Topping)
• Sweet Pastry Pies (Lemon, Meringue Pie, Chocolate Mousse Filling)
• Biscuits and Cookies (such as Viennese, Checkerboard/Ice Box, Coconut Fingers, Cornflake Cookies)
• Quiche type ( such as Quiche Lorraine, Vegetable Quiche, Quiche Florentine, Tuna & Leek, Mushroom)
• Range of Puff Pastry product(such as Vol-au-vent, Palmiers, Cream Horn, Windmill)
• Fruit Squares, Curry Puff, Apricot Purse (use of modified starch for hot & cold setting)
• Chicken Pie, Sausage Roll
• Fruit Band, Apple and Pineapple Turnover, Eccles, Napoleon
• Choux Pastry – Cream Puff, Eclair (Fillings, icing and glazes)
• Gateau St-Honore, Gateux Pithivier, Linzer (Crème Patissierie, Almond Cream, Frangipane Filling)
• Apple Streusel, Fruit Slices, Bakewell Tart, Butter & Almond Slice
• Danish Pastry, Croissant (Plain, Wholemeal)
  
   

---

Entry Requirements

ENTRY REQUIREMENT

Academic Level:

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.
 

---

Duration & Intake

Programme Duration

COURSE DURATION
 

 
 

---

Fees & Funding

Funding / Grants

Skillsfuture Credit

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, learner is liable for any bank charges incurred.

Certificate of Proficiency in Pastry Making(Chinese) for Local Learners
Course Fees
 

INSTALMENT SCHEDULE 
 
Certificate of Proficiency in Pastry Making(Chinese) for International Learners

COURSE FEES
 
INSTALMENT SCHEDULE