About BITC

The Baking Industry Training Centre (BITC) began operations in 1993 as a partnership between Prima Limited and the Productivity and Standards Board (now SPRING Singapore) to elevate Singapore's baking industry into a modern regional baking hub. BITC has since then acquired a regional reputation for its excellent standards and total dedication to the teaching of the craft. The centre imparts hands-on skills and theoretical knowledge, conducts skills-based baking workshops and offers professional consultancy services. On 1st October 2010, BITC was incorporated as Baking Industry Training Centre Pte Ltd.

Course Objectives

This course is a combination of Nitec in Baking – intermediate and the advanced modules.

This course is designed to provide students from a wide variety of backgrounds who are interested in obtaining a supervisory positions in the hospitality and bakery industry. It builds on the skills, knowledge and practical hands-on techniques gained to produce a range of bakery products to a satisfactory standard across Bread, Cake and Pastry Making.

At the end of the course, student may continue to Diploma in Baking & Pastry Arts.

Course Syllabus

Hand divide, shape and mould fermented dough

Food Hygiene, Health & Safety at work

Operate and monitor bakery machines

Theory function of ingredients

Processing concepts and techniques

Mixing procedures and techniques

Practical baking skills and techniques

Bakery calculations, costing

Finish batch bakery products

Select, weigh and measure dough ingredients

Evaluate quality of bakery product

Knowledge and function of major ingredients such as flour, sugar, eggs, fat and other minor ingredients

Piping, finishing and decorating skills

Learn trouble-shooting techniques

Attendance

Participants must achieve at least 85% attendance (per module) in order to sit for the examination.

What qualification will be granted?

Student who passed the examination will be awarded the Certificate of Proficiency in Baking issued by Baking Industry Training Centre.

Course Duration

Duration: 54 days

(18 days x 3 modules)

Day: Monday to Friday

Time: 9:00am to 5:30pm

Training: 432 hours of theory and practical sessions

Date: Jan 2012

Progression Path

Baking & Pastry Arts
(Johnson & Wales University
Rhode Island, USA)

Diploma in Baking & Pastry Arts
(BITC, Singapore)

Certificate of Proficiency in Baking
(IBA, HK)

Entry Requirements

Minimum 16 years old

Fees Structure

Course Fee

Bread Making HK$15,000.00

Cake Making HK$15,000.00

Pastry Making HK$15,000.00

Textbooks

Cake & Pastry Theory HK$250.00

Bread Theory HK$250.00

Bread Practical HK$250.00

Cake Practical HK$250.00

Pastry Practical HK$250.00

Occupational Health & Safety for Bakery HK$180.00

Bakery Calculation HK$100.00

Miscellaneous

Uniform HK$500.00

Tool Bag HK$800.00

Digital Bread Thermometer HK$180.00

Locations

G3, Trade Square, 681 Cheung Sha Wan Road, Cheung Sha Wan, Kowloon.