Certificate in Baking Principles (Baking Industry Training College)

• 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.

Information not available

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

Full-Time

• Duration: 120 hours (5 days x 8 hours x 3 modules)
• Time: Mondays to Fridays (8:30am to 5:00pm)
• 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%