Introduction

The course consists of related theory lessons and emphasis on practial 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" other Qualifications deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board)


Who will Benefits

Learners with sepcial needs, Home Economis Students , New baking sales techniques, who need a refresher and baking enthusiats wishing to develop new bakery products.

Curriculum Overview

Programme Structure

Bread Principle

Open Top, Sandwich Loaf, Fruit Bread, Mik Bread, Batard, Cob, Baguette, Sweet Buns, Chelsea Buns, Plaited Bread, Wholemeal Sandwich, High Fibre, Carrot Bread, Fruit & Nuts, Rye, Three Kernel Loaves.


Cake Principle

Sponges (Emulsified / Conventional), Pound Cake, Light Fruit Cake, Chiffon, Muffins, Chocolate Cake, Banana Loaf, Utility Cake, Black Forest, Bavarian Cream, Truffle, Baked Cheese, Pandan Kaya Cake.


Pastry Principle

Fruit Tarts, Egg Tarts, Quiches, Tuna Puff, Cream Horns, Windmill, Eclairs, Cream Puffs, Swans, Choux Rings, Sausage Rolls, Chicken Pie, Mushroom Onion Tart, Dark Cherry Tart, Linzer Torte, Almond Crescents, Biscotti, Danish Pastries.

Area of Studies

Upon successful completion of the Course, learners must meet the below minimum requirements for qualification to be awarded?

1. Learners who passed the assignements / assessments will be awarded the Certificate of Attainment issued by Baking Industry Training College.

2. Participants must meet attendance requirement and will be awarded the Certificate of Attainment issued by Baking Industry Training College. Learners who do not meet the attendance requirement as follows may result in deemed withdrawal.

• International Learners on Student Pass ≥ 90%
• Local Learner or Non-Student Pass Holders ≥ 75%

Entry Requirements

Minimum 16 years; and

Academic Level:

Minimum Secondary 2 Level or Any other Equivalent Qualification & 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: 15 days (1 month) [5 days x 8 hours oer lesson x 3 modules]

Day: Monday to Friday (8:30am to 5:00pm)

Training Delivery: 120 hours of practical hands - on Learning activity


Part-Time

Duration: 30 weeks (7.5 months) [10 weeks x 4 hours per lesson x 3 modules]

Day: Once a week (6:00pm to 10:00pm)

Training Delivery: 120 hours pf practical hands - on Learning activity

Fees & Funding

Baking Principles for Local Learners

Course Fees