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 Cake Making (Chnese) issued by Baking Industry Training College.

2.Participants who meet attendance requirement will be awarded the Certificate of Proficiency in Cake 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 Learners who do not meet the attendance requirement as follows may result in expulsion (deemed withdrawn).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%

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.

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.

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Curriculum Overview

Programme Structure

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 Cake Making.

At the end of the course, learner may continue to pursue below two courses

• Certificate of Proficiency in Bread Making (Chinese)
• Certificate of Proficiency in Pastry Making (Chinese)

COURSE CONTENT

-  Function of ingredients used in making the variety of cake products

- Mixing Techniques, Methods and Baking Processes

-  Calculation of cake recipes using Bakery’s percentage

-  Evaluate baked cake products by comparing and assessing the product outcome

-  Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal

-  Introduction to basic piping skills and cake decorating skills

-  Cake Faults

-  Food Hygiene Principles

-  Prepare and produce

• Rock Cakes, Muffins
• Sponge Making (Conventional and Emulsified sponge type such as Swiss Roll, Tiger Roll)
• Swiss Roll, Tiger Roll
• Chiffon Cakes (Plain, Pandan Coconut, Orange, Chocolate)
• Pound Cake, Utility Cake, Chocolate Cake
• High Ratio Cake (High Liquid and High Sugar Cake)
• Fruit Cake (Light Fruit Cake and Boiled Fruit Cake)
• Fibre and Grain type Cake (Banana, Carrot with Cream Cheese Fudge Icing, Prune & Nut Loaves, Wholemeal Prune Cake)
• Gugelhopf, Honey Rolls, Chocolate Brownies (Ganache Topping and Chocolate Fudge)
• Stencil Work
• Bavarian Cream Cakes and Slices (Mousse, Bavarian, Fruit Cream)
• Blueberry Mousse Cake (Cold set)
• Cheese Cake (Cold set and Baked)
• Speciality Continental Cakes (Black Forest, Mocha Gateaux)
• Truffle and Sacher
• Japonasie

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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.
 

 

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Duration & Intake

Programme Duration

COURSE DURATION
 

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Fees & Funding

Funding / Grants

Skillsfuture Credit

Certificate of Proficiency in Cake Making(Chinese) for Local Learners

Course Fees

 

INSTALMENT SCHEDULE

 
Certificate of Proficiency in Cake Making(Chinese) for International Learners
COURSE FEES

 
INSTALMENT SCHEDULE