Certificate of Proficiency in Cake Making

Provided by Baking Industry Training College (BITC)


Course introduction

Introduction


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 Cake Making.

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

  • Certificate of Proficiency in Bread 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 Qualitifcations deemed as equivalent by Baking Industry Training College (Subject to Approval by Academi 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


- Function of ingredients used in making the variety of cake products
- Mixing Technoques, Methods and Baking Process
- Calculation of cake recipes using Bakery's percentage
- Evaluate baked cake products by comparing and assessing the product outcome
- Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal
- Introduction to basic piping skills and cake decorating skills
- Cake Faults
- Food Hygiene Principles
- Prepare and produce

  • Rock Cakes, Muffins
  • Sponge Making (Conventional and Emulsified sponge type such as Swiss Roll, Tiger Roll)
  • Swiss Roll, Tiger Roll
  • Chiffon Cakes (Plain, Pandan Coconut, Orange, Chocolate)
  • Pound Cake, Utility Cake, Chocolate Cake
  • High Ration Cake (High Liquid and High Sugar Cake)
  • Fruit Cake (Ligh Fruit Cake and Boiled Fruit Cake)
  • Fibre and Grain type Cake (Banana, Carrot with Cream Cheese Fudge Icing, Prune & Nut Loaves, Wholemeal Prune Cake)
  • Gugelhopf, Honey Rolls, Chocolate Brownies (Ganache Topping and Chocolate Fudge)
  • Stencil Work
  • Bavarian Cream Cakes and Slices (Mousse, Bavarian, Fruit Cream)
  • Blueberry Mousse Cake (Cold set)
  • Cheese Cake (Cold set and Baked)
  • Speciality Continental Cakes (Black Forest, Mocha Gateaux)
  • Truffle and Sacher
  • Japonasie



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 Cake Making issued by Baking Industry Training College.

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 Learners who do not meet the attendacne requirements as follows may result in explusion (deemed withdrawn).

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



Entry Requirements


Academic Level:

GCE 'N' Level or Other Equivalent Qualifications & Relevent 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 (for each module)
Duration: 1 Month (18 days)
Day / Time: Monday to Friday
8:30am to 5:00pm
Delivery Mode: Theory 34 hr
Practical 102 hr
Examination: Theory exam 2 hr
Practical exam 6 hr
 
Part-Time (one module for twice a week)
Duration: 4 Months
Day / Time: Twice a week
6:00pm to 10:00pm
Delivery Mode: Theory 34 hr
Practical exam 102 hr
Examination: Theory exam 2 hr
Practical exam 6 hr



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 cheque, bank draft or Cashier's Order. In additiona, learner is liable for any bank charges incurred.


Certificate of Proficiency in Cake Making for Local Learners

Course Fees

 

fees Breakdown Total Payable
(with GST, if any)(S$)
Tuition Fee
  • Cake Making
 
1712.00
Registration Fee 107.00
Examination Fee 53.50
Uniform (per set) 139.10
Tool Bag 171.20
Learner's ID Card 5.35
Training Materials (Text Book per Module)  
Cake Theory & Practical 37.45
Occupational Health & Safety for Bakery 26.75
Bakery Calculation 10.70
Total Course Fees Payable: 2263.05
No of Instalments: 1

Instalment Schedule
 
Instalment1 Schedule Amount (with GST, if any)
(S$)
1st instalment 2263.05
Total Course Fees Payable: 2263.05


Certificate of Proficiency in Cake Making for International Learners

Course Fees

 
Fees Breakdown Total Payable
(with GST, if any)(S$)
Tuition Fee  
Cake Making 1926.00
Registration Fee 107.00
Examination Fee 53.50
Uniform (per set) 139.10
Tool Bag 171.20
Learner's ID Card 5.35
Training Materials (Text Book per Module)  
Cake Theory & Practical 37.45
Occupational Health & Safety for Bakery 26.75
Bakery Calculation 10.70
Total Course Fees Payable: 2477.05
No of Instalments: 1

Instalment Schedule
 
Instalment1 Schedule Amount (with GST, if any)
(S$)
1st instalment 2477.05
Total Course Fees Payable: 2477.05

 

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