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)
Flour quality requirements for different types of Asian noodles
Upon successful completion of the Course, learners must meet the below minimum requiremens for Certificate to be awarded.
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
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 |
Funding / Grants |
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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$) |
Tuition Fee | 642.00 |
Registration Fee | 107.00 |
Examination Fee | 53.50 |
Apron & Hat | 26.75 |
Training Materials (Text Book) | |
Noodle Making | 37.45 |
Occupational Health & Safety for Bakery | 26.75 |
Total Course Fees Payable: | 893.45 |
No of Instalments: | 1 |
Instalment1 Schedule | Amount (with GST, if any) (S$) |
1st instalment | 893.45 |
Total Course Fees Payable: | 893.45 |
Fee Breakdown | Total Payable (with GST, if any)(S$) |
Tuition Fee | 750.00 |
Registration Fee | 107.00 |
Examination Fee | 53.50 |
Apron & Hat | 26.75 |
Training Materials (Text Book) | |
Noodle Making | 37.45 |
Occupational Health & Safety for Bakery | 26.75 |
Total Course Fees Payable: | 1001.45 |
No of Instalments: | 1 |
Instalment1 Schedule | Amount (with GST, if any) (S$) |
1st instalment | 1001.45 |
Total Course Fees Payable: | 1001.45 |