Introduction

The course consists 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" Qualifications deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Baord)


Who will Benefit

Learners with special needs, Home Economic Students, New baking sales technicians, who need a refresher and baking enthusiast whishing to develop new bakery products.
 

Curriculum Overview

Programme Structure

- Function of ingredients used in Cake Making
- Mixing Techniques, Methods and Baking Processes
- Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal
- Prepare and produce

• 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

Area of Studies

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

Entry Requirements

Minimum 16 years; and


Academic Level:

Minimum Secondary 2 Level or Any 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

Duration & Intake

Programme Duration

Full-Time

Duration: 5 days x 8 hours per lesson
Day: Monday to Friday (8:30am 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

Fees & Funding

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 Cake Making Principle for Local Learners

Course Fees