Introduction

This course is designed to provide learners from a wide varity of backgrounds who are interested in obtaining a supervisory position in the hospitality and bakery industry. It builds application on thr Skills, Knowledge, practical hands-on techniques gained to produce a range of bakery products to a satisfactory standard across Bread Making in the workplace for holistic learning experience.

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

• Certificate of Proficiency in Cake Making
• Certificate of Proficiency in Pastry Making

Examination

Assessment (Formative)
- Phase Test (Lesson 9)

• Theory - 2 hours

Practical - 6 hours

Assessment (Summative)

• Final (Lesson 18)
• Theory - 2 hours
• Practical - 6 hours

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.

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Curriculum Overview

Programme Structure

- Function of Wheat Flour & Process of Flour Miling
- Introduction to Baker's calculation and Local factor formulation
- Introduction to tools & equipment used
- Dough Testing with salt, sugar, fat, etc.
- Food Hygiene Processes

• Bulk Fermentation
• Rapid/Instant
• Hand Modling/Skills
• Sponge and Dough
• Step by step Processes in Bread Making
• Prepare Dough
• Shape dough for desired products and shape
• Proof and bake concept

- Prepare and Making of

• Dead Dough
• Hand Made Standard White Bread, Sandwich Bread, Open Top Bread, Enriched & Milk Bread
• Wholemeal, High Fibre, Mixed Grain Bread
• Soft, Hand and Crusty Bread Rolls
• Hamburger Bun, Hot Dog Bun Roll & Pitta
• Sweet Bun & Savoury Buns with fillings (Tuna, Curry Chicken)
• Brioche, Chelsea Buns & Fruit Bread
• Continental Bread such as Rye, French, Vienna
• Savoury Bread (Tomato, Carrot, Cheese, Walnut, Onion)
• Fruits & Nut Bread
• Yeast Doughnut and Pizza
• Pizza Dough with filling preparation

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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 examinations / assessments will be awarded the Certificate of Proficiency in Bread Making issued by Baking Industry Training College.

2. Praticipants who meet attendance requirement will be awarded the Certificate of Proficiency in Bread Making 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 Learners or Non-Student Pass Holders ≥ 75%

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Entry Requirements

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
 

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Duration & Intake

Programme Duration

 

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Fees & Funding

Funding / Grants

Skillsfuture Credit

Mode of Payment

Payment can be made by cash, NETS, Criedt 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 Bread Making for Local Learners

Course Fees
 

Instalment Schedule
 

Certificate of Proficiency in Bread Making for International Learners

Course Fees
 
Instalment Schedule