This course consist of related theory lessons and emphasis on practical 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" Any other Qualififcations deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board)
Who will Benefit
Learners with speical needs, Home Economic Students, New baking sales technicians, who need a refresher and baking enthusiast wishing to develop new bakery products.
- Introduction to Bread Making
- Function of ingredient used in Bread Making (Yeast, Sugar, Milk, Water, Bread Improver)
- Wheat Four used in Bread Making
- Bread Making Processes
Upon successful completion of the Course, learners who has meet the 75% minimum attendance requirement will be awarded the Certificate of Attainment issued by Baking Industry Training College
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: 5 days x 8 hours per lesson
Day: Monday to Friday (8L30am to 5:00pm)
Training Delivery: 40 hours of practical hands - on learning activity
Part-Time
Duration: 10 weeks x 4 hours per lesson
Day: Once a week (6:00pm to 10:00pm)
Training Delivery: 40 hours of practical hands - on Learning activity
Funding / Grants |
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Mode of Payment
Payment can be made by cash, NETS, Credit Cards, Internet Banking, bank draft, telegraphic transfers 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 Bread Making Princple for Local Learners
Course Fees
Fees Breakdown | Total Payable (with GST, if any)(S$) |
Tuition Fee - Bread Making Principle | 898.80 |
Registration Fee | 107.00 |
Apron & Chef's Hat | 26.75 |
Training Materials - Bread Making Principle Book | 53.50 |
Total Course Fees Payable: | 1086.05 |
No of Instalments: | 1 |
Instalment1 Schedule | Amount (with GST, if any) (S$) |
1st instalment | 1086.05 |
Total Course Fees Payable: | 1086.05 |
Fees Breakdown | Total Payable (with GST, if any)(S$) |
Tuition Fee - Bread Making Principle | 963.00 |
Registration Fee | 107.00 |
Apron & Chef's Hat | 26.75 |
Training Materials - Bread Making Principle Book | 53.50 |
Total Course Fees Payable: | 1150.25 |
No of instalments: | 1 |
Instalment1 Schedule | Amount (with GST, if any) (S$) |
1st instalment | 1150.25 |
Total Course Fees Payable: | 1150.25 |