Certificate of Proficiency in Cake Making (English/Chinese) is one of three certificates of proficiency courses available either in English or in Chinese. Together the three certificates of proficiency are offered as Certificate of Proficiency in Baking. The other two courses are:

  1. Certificate of Proficiency in Bread Making (English/Chinese).
  2. Certificate of Proficiency in Pastry Making (English/Chinese).

The aim of this course is to for students to hone their skills for making commercial cakes. Students who have successfully completed this course shall be able to:

  1. Make commercial cakes with appropriate processing methods.
  2. Improve commercial cakes by making changes to types and proportion of ingredients.
  3. Make new commercial cakes to cater to consumer needs.
  • Function of ingredients used in making the variety of cake products
  • Mixing Techniques, Methods and Baking Processes
  • Calculation of cake recipes using Bakery’s percentage
  • Evaluate baked cake products by comparing and assessing the baked product
  • Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal
  • Introduction to basic piping skills and cake decorating skills
  • Cake Faults
  • Food Hygiene Principles
  • Prepare and produce
  • Rock Cakes, Muffins
  • Sponge Making (Conventional and Emulsified sponge type such as Swiss Roll, Tiger Roll)
  • Swiss Roll, Tiger Roll
  • Chiffon Cakes (Plain, Pandan, Coconut, Orange, Chocolate)
  • Pound Cake, Utility Cake, Chocolate Cake
  • High Ratio Cake (High Liquid and High Sugar Cake)
  • Fruit Cake (Light Fruit Cake and Boiled Fruit Cake)
  • Fibre and Grain Cake (Banana, Carrot with Cream Cheese Fudge Icing, Prune & Nut Loaves, Wholemeal Prune Cake)
  • Gugelhopf, Honey Rolls, Chocolate Brownies (Ganache Topping and Chocolate Fudge)
  • Stencil Work
  • Bavarian Cream Cakes and Slices (Mousse, Bavarian, Fruit Cream)
  • Blueberry Mousse Cake (Cold set)
  • Cheese Cake (Cold set and Baked)
  • Speciality Continental Cakes (Black Forest, Mocha Gateaux)
  • Truffle and Sacher
  • Japonasie
Fees Breakdown Total Payable (with GST, if any) (S$)
Tuition Fee 1712.00
Registration Fee (Non-Refundable) 107.00
Examination Fee 53.50
Uniform (per set) 139.10
Tool Bag 171.20
Learner’s ID Card 5.35
Training Materials (Text Book) 37.45
Occupational Health & Safety for Bakery 26.75
Bakery Calculation 10.70
Total Course Fees Payable 2263.05

Age: Minimum 16 years; and,

Academic Level:

GCE ‘N’ Level pass in English Language and two other subjects (Grade A-D or 1-5), or equivalent qualification and relevant experience; and,

Language Proficiency:

Workplace Literacy (WPL) Level 4 in Reading and Listening or equivalent qualification; and,
Applicants who do not meet entry requirements may need to be interviewed.


Students who have successfully completed the course will be awarded Certificate of Proficiency in Cake Making (English/Chinese) by Baking Industry Training College only if they meet the following requirement for attendance:

  1. Local Students ≥ 75%
  2. Foreign students on Student Pass ≥ 90%
Time Schedule
  • Full-Time

    Duration: 136 hours (17 days x 8 hours)
    Time: Mondays to Fridays (8:30am to 5:00pm)
    Training Delivery: Practical Learning
    Classroom: 136 hours – Theory (34 hours); and Practical (102 hours)
    Examination: 8 hours – Theory (2 hours); and Practical (6 hours)

  • Part-Time

    Duration: 136 hours (17 weeks x 2 days x 4 hours)
    Time: 2 days a week (6.00pm to 10.0pm).
    Training Delivery: Practical Learning
    Classroom: 136 hours – Theory (34 hours); and Practical (102 hours)
    Examination: 8 hours – Theory (2 hours); and Practical (6 hours)

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, student is liable for any bank charges incurred.

Applicants should submit the following documents at least one month before class commences:

  1. Completed Registration Form
  2. A copy of NRIC (front and back)
  3. 1 recent passport sized photograph

All documents are to be sent to:

BITC Admission Office
Baking Administration Training College
Blk 167, Jalan Bukit Merah, #02-15,
Tower 4, Connection One. Singapore 150167.
Attention to: MS Patricia Chng

Telephone: +65 6276 6337 / +65 6276 6608 / +65 6336 3462
Fax: +65 6336 0929
Email: bakingskills@bitc.edu.sg
Website: www.bitc.edu.sg