Certificate in Noodle Making

Provided by Baking Industry Training College (BITC)


Course introduction

Introduction


The aim of this course is to develop and provide Learners with fundamental and practical knowledge to a range of different types of Asian noodles, as well as the skills necessary for the sensory evaluation of end product quality attributes such as firmness, elasticity, chewiness, noodle colour and stickiness of noodles by handling with your fingers and mouth feel.


Language Proficiency:

English at Secondary 2 "or" Any other Qualififcation deemed as equivalent by Baking Industry Training College (Subject to Approval by Academi Board)



Curriculum Overview


Programme Structure


Flour quality requirements for different types of Asian noodles

  • Hokkien Noodles
  • Raw Noodles
  • Wonton Skins
  • Korean Noddles
  • Japanese Udon Noodles
  • Vegetarian Noodles
  • Pasta
  • Fried and Instant Noodles
- Knowledge and functionality of ingredients in noodle processing
- Noddle formulation and processing techniques
- Production and assessment of different types of noodles
- Practical hands-on skills such as mixing, sheeting, cutting and cooking
- Noodle appreciation and end-product quality evaluation of texture and appeal



Area of Studies


Upon successful completion of the Course, learners must meet the below minimum requiremens for Certificate to be awarded.

  1. Learners must achieve at least 75% attendance and successfully pass both the theory and practical examination upon which they will be awarded with Certififcate in Noodle Making issued by Baking Industry Training College.



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



Duration & Intake


Programme Duration


Full-Time
Duration: 8 days (0.5 month) [6 hours per lesson]
Day: Monday to Friday (8:30am to 3:30pm)
Training: 48 hours of theory and practical sessions
Assessment: On additional day for theory and practical exam
 
Part-Time
Duration: 8 week (2 months) [6 hours per week]
Day: Once a week (8:30am to 3:30pm); or
Twice a week (6:00pm to 9:00pm)
Training: 48 hours of theory and practical sessions
Assessment: One additional week for theory and practical exam



Fees & Funding


Funding / Grants
  • Skillsfuture Credit

Mode of Payment

Payment can be made by cash, NETS, Creidt Cards, Internet Banking, bank draft, telegraphic transfer 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 Noodle Making for Local Learners

Course Fees

 

Fee Breakdown Total Payable
(with GST, if any)(S$)
Tuition Fee 642.00
Registration Fee 107.00
Examination Fee 53.50
Apron & Hat 26.75
Training Materials (Text Book)  
Noodle Making 37.45
Occupational Health & Safety for Bakery 26.75
Total Course Fees Payable: 893.45
No of Instalments: 1

Instalment Schedule
 
Instalment1 Schedule Amount (with GST, if any)
(S$)
1st instalment 893.45
Total Course Fees Payable: 893.45


Certificate in Noodle Making Course Fees for International Learners

Course Fees
 
Fee Breakdown Total Payable
(with GST, if any)(S$)
Tuition Fee 750.00
Registration Fee 107.00
Examination Fee 53.50
Apron & Hat 26.75
Training Materials (Text Book)  
Noodle Making 37.45
Occupational Health & Safety for Bakery 26.75
Total Course Fees Payable: 1001.45
No of Instalments: 1

Instalment Schedule
 
Instalment1 Schedule Amount (with GST, if any)
(S$)
1st instalment 1001.45
Total Course Fees Payable: 1001.45

 

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