Certificate in Baking Principles (Baking Industry Training College)
Course Information
Description
Baking Principles consists of the following three courses:
- Certificate in Bread Making Principle.
- Certificate in Cake Making Principle.
- Certificate in Pastry Making Principle.
The aim of this course is to provide students with fundamental knowledge and skills for making bread, cake and pastry. Students who have successfully completed this course shall be able to:
- Make basic breads, cakes and pastries with appropriate processing methods.
- Improve baked products by making changes to types and proportion of ingredients.
- Replace ingredients with suitable alternatives.
Entry Requirements
- Age: Minimum 16 years; and,
Academic Level:
- Completed secondary 2 level of formal education, or equivalent qualification and relevant experience; and,
Language Proficiency:
- English at minimum secondary 2 or equivalent level; and,
- Applicants who do not meet entry requirements may need to be interviewed.
Career Opportunities
Information not available
Modules
Bread Making 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 Making 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 Making Principle
Fruit Tarts, Egg Tarts, Quiches, Tuna Puff, Cream Horns, Windmill, Eclairs, Cream Puffs, Swans, Choux Rings, Sausage Rolls, Chicken Pie, Mushroom Onion Tart, Dark Cherry Tart, Linzer Torte, Almond Crescents, Biscotti, Danish Pastries.
Time Schedule
Part-time
- Duration: 120 hours (10 weeks x 1 day x 4 hours x 3 modules)
- Time: One day a week (6:00pm to 10:00pm)
- Training Delivery: Practical Learning
Certification
Students who have successfully completed the course will be awarded Certificate of Attainment for Principles of Baking (Bread, Cake, Pastry) by Baking Industry Training College only if they meet the following requirement for attendance:
- Local Students ≥ 75%
- Foreign students on Student Pass ≥ 90%