Course Content
- Assemble and use the different types of baking tools and equipment for yeast-raised pastries
- Understand types, characteristics, functions of quality ingredients and prepare ingredients for yeast-raised pastries
- Fermentation process
- Recipes and methods of preparing different types of yeast-raised pastries
- Importance and use of baker’s percentage and formula
- Variety of fillings and their suitability to be baked with dough or added after baking
- Techniques for rolling, folding, shaping and cutting dough
- Principles of baking yeast-raised pastries and indicators of doneness
- Methods of cooling and storing yeast-raised pastry products
- Quality characteristics of yeast-raised pastry products
- Common faults in baking yeast-raised pastry products that affects its quality and how to prevent them
Product Items
- Croissant
- Vanilla Custard Danish
- Cinnamon Roll
- Apple Square
- Custard Claw
Length of Course Duration
3 days (9am to 6pm)
Breakdown of Course Components
| Description | Hours |
|---|---|
| Training | 21 |
| Assessment | 3 |
| TOTAL | 24 |
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) |
$348.00 |
| 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) |
$228.00 |
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)