Course Content
- Understand and assemble baking tools and equipment
- Understand types, characteristics, functions and quality indicators of baking ingredients and prepare ingredients for cake making
- Recipes and methods of preparing different types of basic cakes
- Principles of baking basic cakes and indicators of doneness
- Methods of cooling and storing basic cake products
- Quality characteristics of basic cake products
- Common faults in cake products and how to prevent them
Product Items
- Sponge Cake
- Butter Cake
- Baked Cheesecake
- Pandan Chiffon
- Swiss Roll
Length of Course Duration
4 days (9am to 7pm for Lesson 1, 2 & 3, 9am to 6pm for Lesson 4)
Breakdown of Course Components
| Description | Hours |
|---|---|
| Training | 32 |
| Assessment | 3 |
| TOTAL | 35 |
Mode of Assessment
- Practical
- Oral Questioning
Nett Course Fee (incl GST)
| No funding | Full Course Fee (without Funding) | $734.40 |
|---|---|---|
| Normal – 50% | Self-Sponsored: Singaporeans between 21 to 39 yrs old/ PR Company-Sponsored: Non-SMEs (Singaporeans less than 40 yrs old/ PR) |
$394.40 |
| Enhanced – 70% | Self-Sponsored: Singaporeans aged 40 yrs old and above Company-Sponsored: Non-SMEs (Singaporeans aged 40 yrs old and above) Company-Sponsored: SMEs (SG/ PR) |
$258.40 |
WSQ Funding Requirements
- Fulfill at least 75% attendance for the training
- Marked ‘Competent’ for the assessment to be eligible for funding.
SkillsFuture Credit
SkillsFuture Credit is applicable to offset the Nett Course Fee.
To Apply
Please complete this course application form and submit to us via Email at hq@bitc.edu.sg
Registration is on a first-come-first-serve basis.
Modes of Payment
- SkillsFuture Credit
- Cash
- NETS
- Cheque (payable to “Baking Industry Training College Pte Ltd”)
- Bank Transfer (pls email us after you have made the bank transfer so that we that we can match with our bank records):
- A/C Name: Baking Industry Training College Pte Ltd
- A/C No: 687-387514-001 (OCBC Bank)