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;
- 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
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 Learners who do not meet the attendacne requirements as follows may result in explusion (deemed withdrawn).
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 |
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 |
Funding / Grants |
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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$) |
Tuition Fee
|
|
1712.00 | |
Registration Fee | 107.00 |
Examination Fee | 53.50 |
Uniform (per set) | 139.10 |
Tool Bag | 171.20 |
Learner's ID Card | 5.35 |
Training Materials (Text Book per Module) | |
Cake Theory & Practical | 37.45 |
Occupational Health & Safety for Bakery | 26.75 |
Bakery Calculation | 10.70 |
Total Course Fees Payable: | 2263.05 |
No of Instalments: | 1 |
Instalment1 Schedule | Amount (with GST, if any) (S$) |
1st instalment | 2263.05 |
Total Course Fees Payable: | 2263.05 |
Fees Breakdown | Total Payable (with GST, if any)(S$) |
Tuition Fee | |
Cake Making | 1926.00 |
Registration Fee | 107.00 |
Examination Fee | 53.50 |
Uniform (per set) | 139.10 |
Tool Bag | 171.20 |
Learner's ID Card | 5.35 |
Training Materials (Text Book per Module) | |
Cake Theory & Practical | 37.45 |
Occupational Health & Safety for Bakery | 26.75 |
Bakery Calculation | 10.70 |
Total Course Fees Payable: | 2477.05 |
No of Instalments: | 1 |
Instalment1 Schedule | Amount (with GST, if any) (S$) |
1st instalment | 2477.05 |
Total Course Fees Payable: | 2477.05 |