Course Content

  • Ability to apply the bread making knowledge from the previous module (Make Basic Breads) into the café-style bread making
  • Choosing of correct baking tools and equipment for café-style bread making
  • Handling of ingredients (its function), characteristics of quality indicator, structure of recipe in baker’s percentage expression; details process parameter, bread faults and possible remedy
  • A variety of sweet & savory fillings (glazes / icing / dusting) inside and topping on café-style breads
  • Principles of café-style breads and indicator of doneness of breads
  • Methods for cooling and storing of the end products
  • Ensuring quality characteristics of café-style breads
  • Common faults in baking café-style breads that affect the quality of products and how to prevent them

Product Items

  • Wholemeal
  • Multigrain
  • Asian Sweet Bun
  • Fruit Bread
  • Dark Rye/ Dark Rye Walnut
  • Hamburger Bun
  • Raisin Crusty Roll

Length of Course Duration

4 days (9am to 6pm)

Breakdown of Course Components

Description Hours
Training 29
Assessment 3
TOTAL 32

Mode of Assessment

  • Practical
  • Oral Questioning

Nett Course Fee (incl GST)

No funding Full Course Fee (without Funding) $680.00
Normal – 80% at max $17/hr Self-Sponsored: Singaporeans between 21 to 39 yrs old/ PR
Company-Sponsored: Non-SMEs (Singaporeans less than 40 yrs old/ PR)
$183.60
Enhanced – 90% 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)
$115.60

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)