Introduction

This course consist of related theory lessons and emphasis on practical 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" Any other Qualififcations deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board)


Who will Benefit

Learners with speical needs, Home Economic Students, New baking sales technicians, who need a refresher and baking enthusiast wishing to develop new bakery products.

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Curriculum Overview

Programme Structure

- Introduction to Bread Making
- Function of ingredient used in Bread Making (Yeast, Sugar, Milk, Water, Bread Improver)
- Wheat Four used in Bread Making
- Bread Making Processes

• Rapid Dough
• Bulk Fermentation
• Gluten Developmen
• Moulding
• Proofing

- Prepare and Making of

• Open Top Sandwich Loaf
• Sandwich Loaf
• Fruit Bread
• Milk Bread
• Batard
• Cob
• Baguette
• Sweet Buns
• Chelsea Buns
• Plaited Bread
• Wholemeal Sandwich
• High Fibre
• Carrot Bread
• Fruit & Nuts
• Pye
• Three Kernel Loaves

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Area of Studies

Upon successful completion of the Course, learners who has meet the 75% minimum attendance requirement will be awarded the Certificate of Attainment issued by Baking Industry Training College

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Entry Requirements

Minimum 16 years; and


Academic Level:

Minimum Secondary 2 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

Full-Time

Duration: 5 days x 8 hours per lesson
Day: Monday to Friday (8L30am to 5:00pm)
Training Delivery: 40 hours of practical hands - on learning activity


Part-Time

Duration: 10 weeks x 4 hours per lesson
Day: Once a week (6:00pm to 10:00pm)
Training Delivery: 40 hours of practical hands - on Learning activity

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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 in Bread Making Princple for Local Learners

Course Fees
 

Instalment Schedule
 

Certificate in Bread Making Principle for International Learners

Course Fees
 
Instalment Schedule