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
Certificate of Proficiency in Cake Making
Examination
Assessment (Formative)
- Phase Test (Lesson 9)
- 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, ration 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
Upon successful completion of the Course, learners must meet the below minimum requirements for qualification to be awarded?
1. Learners who passed examinations will be awarded the Certificate of Proficiency in Pastry Making issed by Baking Industry Training College.
2. Participants who meet attendance requirement will be awarded the Certificate of Proficiency in Pastry Making issed by Baking Industry Training College(BITC). Learners who do not meet the attendance requirement as follows may result in deemed withdrawal.
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
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 be cash, NETs, Credit Cards, Internet Banking, bank draft, telegraphic transfers or Cashier's Order. All cheque payments should be crosses "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 for Local Learners
Course Fees
Fees Breakdown | Total Payable (with GST, if any)(S$) |
Tuition Fee
|
|
1712.00 | |
Registration Fee | 107.00 |
Examination Fee | 53.50 |
Uniform (per set) | 139.10 |
Tool Bag | 171.20 |
Learner's ID Card | 5.35 |
Training Materials (Text Book per Module) | |
Pastry Theory & Practical | 37.45 |
Occupational Health & Safety for Bakery | 26.75 |
Bakery Calculation | 10.70 |
Total Course Fees Payable: | 2263.05 |
No of Instalments: | 1 |
Instalment1 Schedule | Amount (with GST, if any) (S$) |
1st instalment | 2263.05 |
Total Course Fees Payable: | 2263.05 |
Fees Breakdown | Total Payable (with GST, if any)(S$) |
Tuition Fee | |
Pastry Making | 1926.00 |
Registration Fee | 107.00 |
Examination Fee | 53.50 |
Uniform (per set) | 139.10 |
Tool Bag | 171.20 |
Learner's ID Card | 5.35 |
Training Materials (Text Book per Module) | |
Pastry Theory & Practical | 37.45 |
Occupational Health & Safety for Bakery | 26.75 |
Bakery Calculation | 10.70 |
Total Course Fees Payable: | 2477.05 |
no of Instalments: | 1 |
Instalment1 Schedule | Amount (with GST, if any) (S$) |
1st instalment | 2477.05 |
Total Course Fees Payable: | 2477.05 |