Introduction

Examination

Assessment (Formative)

-  Phase Test (Lesson 9)

• Theory : 2 hours  
• Practical : 6 hours

Assessment (Summative)

- Final (Lesson 18)

• Theory : 2 hours
• Practical : 6 hours

CERTIFICATE

Upon successful completion of the Course, learners must meet the below minimum requirements for qualification to be awarded?

1.Learners who passed examinations / assessments will be awarded the Certificate of Proficiency in Bread Making (Chinese) issued by Baking Industry Training College.
2.Participants who meet attendance requirement will be awarded the Certificate of Proficiency in Bread Making (Chinese) issued by Baking Industry Training College(BITC). Learners who do not meet the attendance requirement as follows may result in expulsion (deemed withdrawn).

• International Learners on Student Pass ≥ 90%
• Local Learner or Non-Student Pass Holders ≥ 75%

Who will benefit?

Learners with special needs, Home Economic Students, New baking sales technicians, who need a refresher and baking enthusiasts wishing to develop new bakery products or increase their understanding of bread, cake and pastry technology.

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Curriculum Overview

Programme Structure

COURSE OBJECTIVES -Taught in Chinese

This course is designed to provide learners from a wide variety of backgrounds who are interested in obtaining a supervisory position 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 Making.

At the end of the course, learner may continue to pursue below two courses:

• Certificate of Proficiency in Cake Making (Chinese)
• Certificate of Proficiency in Pastry Making (Chinese)

COURSE CONTENT

- Function of Wheat Flour & Process of Flour Milling

-  Introduction to Baker’s calculation and Local factor formulation

-  Introduction to tools & equipment used

-  Dough Testing with salt, sugar, fat, etc.

-  Food Hygiene Principles

-  Dough Making Processes

• Bulk Fermentation
• Rapid/Instant
• Hand Molding/Skills
• Sponge and Dough
• Step by Step Processes in Bread Making
• Prepare Dough
• Shape dough for desired products and shape
• Proof and bake concept

-  Prepare and Making of

• Dead Dough
• Hand Made Standard White Bread, Sandwich Bread, Open Top Bread, Enriched & Milk Bread
• Wholemeal, High Fibre, Mixed Grain Bread
• Soft, Hard and Crusty Bread Rolls
• Hamburger Bun, Hot Dog Roll & Pitta
• Sweet Bun & Savoury Buns with fillings (Tuna, Curry Chicken)
• Brioche, Chelsea Buns & Fruit Bread
• Continental Bread such as Rye, French, Vienna
• Savoury Bread (Tomato, Carrot, Cheese, Walnut, Onion)
• Fruits & Nut Bread
• Yeast Doughnut and Pizza
• Pizza Dough with filling preparation

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Entry Requirements

ENTRY REQUIREMENT

Academic Level:

GCE 'N' Level or Other Equivalent Qualifications & Relevant Experience deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board)
& Interview may be required if applicant does not meet the relevant entry requirement.
 

Language Proficiency:

GCE ‘N’ level passes in English Language “or” Other English Qualifications deemed as equivalent by Baking Industry Training College (Subject to Approval by Academic Board) or Workplace Literacy (WPL) Level 4 in Reading and Listening.
 

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Duration & Intake

Programme Duration

COURSE DURATION
 

 

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Fees & Funding

Funding / Grants

Skillsfuture Credit

Certificate of Proficiency in Bread Making(Chinese) for Local Learners

Course Fees
 

INSTALMENT SCHEDULE
 
Certificate of Proficiency in Bread Making(Chinese) for International Learners

COURSE FEES
 
INSTALMENT SCHEDULE