This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry.
DurationThis course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry. On completion of this competency unit, the Learner will have the knowledge, skills and attributes (values) acquired and be able to apply them at various workplaces.
Classic Sourdough Bread
Crusty Bread
White Bread using Poolish
Tortilla (Flat Bread)
Zopf Bread
Focaccia
Light Lunch Ciabatta
The Baking Industry Training Centre (BITC) began as a partnership between Prima Limited and the Productivity and Standards Board (PSB) as it embarked on a mission to upgrade Singapore’s baking industry into a modern regional center of excellence. On 21st September 1993, the Centre was officially opened by Mr. Lim Boon Heng, then Minister, Prime Minister’s Office and Second Minister for Trade and Industry.
On 1st October 2010, the Baking Industry Training Centre Pte Ltd was incorporated as a private limited company. The company then changed its name to “Baking Industry Training College Pte Ltd” on 27 March 2014.
As a pioneer baking College, BITC has acquired a reputation for quality teaching by chef instructors who are expert practitioners dedicated to teaching. BITC will continue its mission to elevate itself as the leading training centre for the baking industry in Asia by providing a range of quality professional and short courses at diploma and certificate level to both local and international students.
Learn to make your own healthy sourdough ciabatta. This is a special 3-hours express class for you to experience the fun of baking sourdough ciabatta. Suitable for first-timer.
Once you master the art of baking, making homemade bread is as simple as 1,2,3. This unit will equip with the knowledge and application skills on how to make basic breads like Brioche, Stollen, White bread, Baguette, Roasted Oats Courgette and Pesto Pumpkin Over Loaf.
Our bread baking lesson will teach you how to mix, knead, proof, shape and bake your bread from scratch. Understand the chemistry and physics of baking.
An organic process (the oldest way to make bread, actually), baking a loaf of sourdough takes time and effort. Lots.
This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry.
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