COURSE OBJECTIVES

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. 

CERTIFICATE

Upon successful completion of the Course, learners must meet the below minimum requirements for qualification to be awarded

1. Learner who passed the examinations / assessments will be awarded the Certificate of Attainment issued by Baking Industry Training College.

2. 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 Learners who do not meet the attendance requirement as follows may result in expulsion (deemed withdrawn).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%

COURSE STRUCTURE  

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  

ENTRY REQUIREMENTS

·         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

Language Proficiency:

English at Secondary 2 “or” Other Qualifications deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board) 

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. 

WHO WILL BENEFITS

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

SPECIAL BONUSES 

Learner can purchase Prima Flour and bakery premixes at staff price.

Enjoy a 6-course Dim Sum Set Lunch at a promotion rate of $25 only, at Prima Tower Revolving Restaurant, the famous rotating restaurant offering 360 degree panoramic views of the heart of Singapore. “Terms and Conditions apply.”