Course Content

  • Assemble tools and equipment for advanced cake making
  • Measure, prepare and check the quality of ingredients for advanced cake making
  • Bake advanced cakes and indicators of doneness
  • Prepare icings, fillings, glazes and fondant
  • Assemble cakes by cutting and applying filling and icing
  • Apply advocated piping skills to decorate the cakes
  • Plate and present finished products or store appropriately to prolong shelf life
  • Methods for cooling and storing of the end products
  • Common faults in advanced cakes that affects its quality and how to prevent them

Product Items

  • Strawberry Shortcake
  • Galaxy Glaze
  • Light Ciabatta
  • Classic French Opera
  • Fondant Cake

Length of Course Duration

4 days (9am to 6pm)

Breakdown of Course Components

Description Hours
Training 29
Assessment 3

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)
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)