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.
Craqueline (various)
Gourment Eclair
Paris Brest
Religieuse
Mini Croquembouche
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.
Drawing recipes from Dean Brettschneider’s internationally recognised PIE book, join us for a practical, hands-on class to learn how to make various fillings for your pastries.
In this course, participants will prepare and assemble the components of two popular Tarts
Here at ITSI Baking Studio, baking and coaching are always our passion.
Are you looking for the next level of baking? Maybe you’re a professional chef who wants to take your skills up a notch, or maybe you’re just someone who loves to bake and wants to learn more.
Make croissant dough tart base. (mixing, kneading, proofing and shaping)
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