Introduction
Examination
Assessment (Formative)
- Phase Test (Lesson 9)
- Theory : 2 hours
- Practical : 6 hours
Assessment (Summative)
- Final (Lesson 18)
- Theory : 2 hours
- Practical : 6 hours
CERTIFICATE
Upon successful completion of the Course, learners must meet the below minimum requirements for qualification to be awarded?
1.Learners who passed examinations / assessments will be awarded the Certificate of Proficiency in Bread Making (Chinese) issued by Baking Industry Training College.
2.Participants who meet attendance requirement will be awarded the Certificate of Proficiency in Bread Making (Chinese) issued by Baking Industry Training College(BITC). Learners who do not meet the attendance requirement as follows may result in expulsion (deemed withdrawn).
- International Learners on Student Pass ≥ 90%
- Local Learner or Non-Student Pass Holders ≥ 75%
Who will benefit?
Learners with special needs, Home Economic Students, New baking sales technicians, who need a refresher and baking enthusiasts wishing to develop new bakery products or increase their understanding of bread, cake and pastry technology.
Curriculum Overview
Programme Structure
COURSE OBJECTIVES -Taught in Chinese
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 Bread Making.
At the end of the course, learner may continue to pursue below two courses:
- Certificate of Proficiency in Cake Making (Chinese)
- Certificate of Proficiency in Pastry Making (Chinese)
COURSE CONTENT
- Function of Wheat Flour & Process of Flour Milling
- Introduction to Baker’s calculation and Local factor formulation
- Introduction to tools & equipment used
- Dough Testing with salt, sugar, fat, etc.
- Food Hygiene Principles
- Dough Making Processes
- Bulk Fermentation
- Rapid/Instant
- Hand Molding/Skills
- Sponge and Dough
- Step by Step Processes in Bread Making
- Prepare Dough
- Shape dough for desired products and shape
- Proof and bake concept
- Prepare and Making of
- Dead Dough
- Hand Made Standard White Bread, Sandwich Bread, Open Top Bread, Enriched & Milk Bread
- Wholemeal, High Fibre, Mixed Grain Bread
- Soft, Hard and Crusty Bread Rolls
- Hamburger Bun, Hot Dog Roll & Pitta
- Sweet Bun & Savoury Buns with fillings (Tuna, Curry Chicken)
- Brioche, Chelsea Buns & Fruit Bread
- Continental Bread such as Rye, French, Vienna
- Savoury Bread (Tomato, Carrot, Cheese, Walnut, Onion)
- Fruits & Nut Bread
- Yeast Doughnut and Pizza
- Pizza Dough with filling preparation
Entry Requirements
ENTRY REQUIREMENT
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 Chinese Language and 2 other subjects |
A - D or 1 - 5 |
Language Proficiency:
GCE ‘N’ level passes in English Language “or” Other English Qualifications deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board) or Workplace Literacy (WPL) Level 4 in Reading and Listening.
Duration & Intake
Programme Duration
COURSE DURATION
Full-Time (for each module) |
Duration : |
1 Month (18 Days) |
Day / Time : |
Monday to Friday
8.30 am to 5.00 pm |
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 102hr |
Examination : |
Theory Exam 2 hr
Practical Exam 6 hr |
Fees & Funding
Certificate of Proficiency in Bread Making(Chinese) for Local Learners
Course Fees
Fees Breakdown |
Total Payable
(with GST, if any) (S$) |
Tuition Fee
•Bread Making
Registration Fee
Examination Fee
Uniform (per set)
Tool Bag
Learner’s ID Card
Training Materials (Text Book for Module)
Occupational Health & Safety for Bakery
Bakery Calculation |
1712.00
107.00
53.50
139.10
171.20
5.35
37.46
26.75
10.70 |
Total course fees payable : |
2263.05 |
No of Instalments : |
1 |
INSTALMENT SCHEDULE
Instalment Schedule |
Amount (with GST, if any) (S$) |
1st instalment |
2263.05 |
Total Course Fees Payable: |
2263.05 |
Certificate of Proficiency in Bread Making(Chinese) for International LearnersCOURSE FEES
Fees Breakdown |
Total Payable (with GST , if any) (S$) |
Tuition Fee
•Bread Making
Registration Fee
Examination Fee
Uniform (per set)
Tool Bag
Learner’s ID Card
Training Materials (Text Book for Module)
Occupational Health & Safety for Bakery
Bakery Calculation |
1926.00
107.00
53.50
139.10
171.20
5.35
37.45
26.75
10.70 |
Total Course Fees Payable: |
2477.05 |
No. of Instalments : |
1 |
INSTALMENT SCHEDULE
Instalment Schedule |
Amount (with GST , if any) (S$) |
1st instalment |
2477.05 |
Total Course Fees Payable: |
2477.05 |