Sales & Marketing,marketing management,
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Building and Construction,
Food and Beverages
COURSE OBJECTIVES The course is designed to provide learners who are interested in obtaining a complete National ITE Certification qualification. It is team taught by Chef-Instructor and to build on the skills, knowledge and techniques gained through production of a wide range of bakery products (Bread, Cake, Pastry, Desserts and Petit Fours, etc) to a satisfactory standard. 6 Core ModulesHoursA...
Provider: BAKING INDUSTRY TRAINING COLLEGE PTE. LTD.
COURSE OBJECTIVESThe course consists of related theory lessons and emphasis on practical hands-on training which will enable students to learn the fundamentals of bread, cake and pastry making. The course provides students with the knowledge of how different ingredients contribute to a bakery formula in terms of functionality and processing methods.COURSE MODULESCake PrincipleSponges (Emulsified /...
COURSE OBJECTIVES This course certificate provides a practical introduction on the use of various piping media such as royal icing, chocolate, piping jelly and sugar paste to design and decorate a cake. You will also acquire relevant baking skills to support this learning. COURSE CONTENT Identify the ingredients used in preparing various types of icings or piping media.Produce pasti...
Upon Completion, Learner should be able to prepare a specified range of Bread, Cake & Pastry Product.COURSE CONTENT4 Core ModulesCourse ContentHoursAssessment StructureEssentials of Baking Organisation Structure;Mise en place;First Aid and Emergency150Non-Contactual:Theory 1.5 HoursPractical8 HoursIntroduction to Bread MakingOutline method of Processing bread dough and bake bread dough;Decor...
Course Synopsis The course is designed to provide learners who are interested in obtaining a complete National ITE Certification qualification. It is team taught by Chef-Instructor and to build on the skills, knowledge and techniques gained through production of a wide range of bakery products (Bread, Cake, Pastry, Desserts and Petit Fours, etc) to a statisfactory standard.
Course ObjectivesThis course is designed to emphasize on Cantonese style pastries, dim sum and other related cooking is covered.Practical hands-on training is conducted in Asian Pastry kitchen. Learner's wishing to upgrade or acquire such skills in their present training are welcome into the program. · Personal hygiene, food sanitation and work safety· &nbs...
COURSE OBJECTIVES Skills Foundation Certificate (Food Preparation) 3528- 50, an international qualification awarded by City & Guilds, UK. The Certificate level is to introduce safe working in the lab, prevention of hazards, understand the function ingredients and basic use of kitchen utensils and equipment. Theory and practical guidelines for cooking are covered topics in this Course ...
COURSE OBJECTIVESBITC's Diploma in Baking and Pastry Arts is competency-based and comprehensive course which emphasize on hands-on artistic skills, techniques and knowledge.COURSE OUTLINEThis course is taught by experienced chef-instructors. Along with the opportunity to learn the baking techniques, Adult Learner can also develop skills necessary to create specialty pastries such as petit fours, t...
COURSE OBJECTIVESThe course consists of related theory lessons and emphasis on practical hands-on training which will enable students to learn the fundamentals of bread, cake and pastry making. The course provides students with the knowledge of how different ingredients contribute to a bakery formula in terms of functionality and processing methods. COURSE MODULES Bread Principle Op...
COURSE OBJECTIVES 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, Cake and Pastry Making.At the end of the course,...
COURSE OBJECTIVES 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 Cake Making. COURSE MODULES· ...
COURSE OBJECTIVESThe course consists of related theory lessons and emphasis on practical hands-on training which will enable students to learn the fundamentals of bread, cake and pastry making. The course provides students with the knowledge of how different ingredients contribute to a bakery formula in terms of functionality and processing methods.COURSE MODULESPastry Principle Fruit Tarts, ...
COURSE OBJECTIVESThis 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.COURSE MODULES· Bre...
COURSE OBJECTIVESThis course is designed to assist the leaners to widen his knowledge on the uses and functions of nutritious, hi-fibre rich dried fruits and nuts from the USA. This practical hands-on training course is INTERESTING, FUN and EASY way to enjoy baking. Learners will be able to understand the techniques for preparing ingredients, panning and perfectly shaping your own luscious ba...
COURSE OBJECTIVES The Level 2 Diploma in Food Preparation and Cooking (Patisserie) - IVQ, is an international qualification awarded by City & Guilds, UK. The Diploma level is suitable for individual who has already learned and practiced the basic skills to advance and refine as it provides more practical component involving a broader range of techniques and food presentation. Successful graduates...
COURSE OBJECTIVESFull-TimeDuration:8 days (0.5 month) [6 hours per lesson]Day:Monday to Friday (8:30am to 3:30pm)Training:48 hours of theory and practical sessionsAssessment :One additional day for theory and practical exam Part-TimeDuration:8 weeks (2 months) [3 hours per week]Day:Once a week (8:30am to 3:30pm); orTwice a week (6:00pm to 9:00pm)Training:48&nbs...