Course Content

  • Understand and assemble baking tools and equipment
  • Understand types, characteristics, functions and quality indicators of baking ingredients and prepare ingredients for making of cookies
  • Techniques of piping and cutting the dough
  • Add pre-baked toppings or finishing
  • Principles of baking cookies and indicators of doneness
  • Methods of cooling and storing cookie products
  • Quality characteristics of cookie products
  • Common faults in making cookie products and how to prevent them

Product Items

  • Sea Salt Orange Macarons
  • Cherry Shortbread
  • Green Tea Viennese Cookies
  • Chocolate Lava Cookies
  • Almond Biscotti

Length of Course Duration

3 days (9am to 7pm for Lesson 1 & 2, 9am to 6.30pm for Lesson 3)

Breakdown of Course Components

Description Hours
Training 24
Assessment 2.5
TOTAL 26.5

Mode of Assessment

  • Practical
  • Oral Questioning

Nett Course Fee (incl GST)

No funding Full Course Fee (without Funding) $648.00
Normal – 50% Self-Sponsored: Singaporeans between 21 to 39 yrs old/ PR
Company-Sponsored: Non-SMEs (Singaporeans less than 40 yrs old/ PR)
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)

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

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)