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.
Sandwich Loaf
Dinner Roll (Soft / Hard)
Baguette
Cob Bread
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.
Understanding the theory, ingredients and learn the skills and technique in making 2 types of Loaf Bread using 2 different types – Tangzhong and Yudane Method.
This course prepares you with knowledge and skills in basic bread making.
Learn the art of making poolish dough bread in this 2-day intensive bread course.
The training objective of this module is to equip learners with the competencies to make basic breads, as well as to work professionally in a pastry kitchen or bakery.
Our Baking Studio is a unique one, very much different from the usual baking studios. We are not a traditional baking school with open group classes.
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