- Duration: Up to 7.5 months
Course details
The course consists of related theory lessons and emphasis on practical hands-on training which will enable students to learn the fundamentals of bread, cake and pastry making. The course provides students with the knowledge of how different ingredients contribute to a bakery formula in terms of functionality and processing methods.
Course Modules
Bread Principle
- Open Top
- Sandwich Loaf
- Fruit Bread
- Milk 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
- Apple Strudel
- Chicken Pie
- Mushroom Onion Tart
- Dark Cherry Tart
- Linzer Torte
- Almond Crescents
- Biscotti
- Danish Pastries.
Certificate - (Foundation Course)
Upon successful completion of the Course,learners must meet the below minimum requirements for qualification to be awarded
- Learner who passed the examinations / assessments will be awarded the Certificate of Attainment issued by Baking Industry Training College.
- Participants who have to meet attendance requirement 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 Learners who do not meet the attendance requirement as follows may result in expulsion (deemed withdrawn).
- International Learners on Student Pass ≥ 90%
- Local Learner or Non-Student Pass Holders ≥ 75%
Entry Requirements
Minimum Age: 16 years old
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
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 benefit
Learners with special needs, Home Economic Students, New baking sales technicians, who need a refresher and baking enthusiats wishing to develop new bakery products.
Updated on 08 November, 2015Course Location
About Baking Industry Training College
we_they aims to promote greater environmental awareness and positive actions for the environment through offering suggestions on how to make a difference to both on and away from the training college. we_they seeks support from all staff, learners and colleagues who would like to make practical attempts to minimize the damage on planet earth. we_they has engaged in everything from reduce, reuse and recycle. To reduce energy consumption, conserve natural resources on a daily basis and cause staff productivity. we_they has a Go Green awareness campaign in we_they starts with our staff and learners. Visitors can find these initiatives around we_they. The Baking Industry Training College (we_they) began operations Sept 21st,1993 as a partnership between Prima Limited and the Productivity and Standards Board (now SPRING Singapore) to elevate Singapore's baking industry into a modern regional baking hub. we_they has since then acquired a reputation for its excellent standards and total dedication to the teaching of the baking craft. The college imparts practical hands-on, theoretical knowledge and conducts Continuing Education and Training (CET) programs and technical consultancy.
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