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Baking Industry Training College Pte. Ltd.

Learning at BITC goes beyond merely memorizing recipes; our instructors will teach you everything from fancy decorating to the business & science behind your favorite cake, bread and pastries.

Entry Requirements

At least 18 years old

Primary education without PSLE/PSPE Certificate or their equivalent

Ability to stand for the duration of the course with short breaks inbetween.

Mode of Training

Physical Classes

Mode of Assesment

Practical & Oral Questioning

Why should you join BITC

  1. 27 years of excellent track record for training learners for the baking industry in Singapore.
  2. BITC is one of the few Baking Colleges in Singapore which is an Approved Training Organisation (ATO) under SkillsFuture Singapore (SSG) and has been awarded the 4-Year Edutrust Certification by the Committee for Private Education. This 4-year Edutrust certification is awarded to Private Education Institutions “for sustaining an excellent level of performance in managing their institutions and providing high quality education standards and welfare for their students.”
    (Edutrust Guidance Document Version 3).
  3. wide range of courses leading to the award of Certificates, Diplomas, Advanced Diplomas and Postgraduate Diplomas .
  4. BITC is equipped with the most up-to-date range of equipment and machines for training learners for home-based baking as well as for careers in the baking industry.
  5. Quality teaching and training by a pool of committed academic & chef instructors who are expert practitioners dedicated to education and training.
  6. Well-tested recipes which enable learners to be trained to bake products which look good, smell good and taste good.

Cert No.: EDU-2-2092
Validity: 06/12/2020 – 05/12/2024

Validity: 07/03/2021 – 06/03/2025

Bread Courses

Sandwich Loaf (Open and Closed Top) | French Bread | Soft Roll


Wholemeal | Multigrain | Asian Sweet Bun Fruit Bread | Dark Rye Walnut | Hamburger Bun | Raisin Crusty Roll


Classic Sourdough | White Bread using Poolish | Zopf Bread | Focaccia | Light Ciabatta | Crusty Bread


Cake Courses

Sponge Cake | Batter Cake | Baked Cheesecake | Pandan Chiffon | Swiss Roll


Fresh Fruit Shortcake | Glacage | Classic French Opera | Fondant Cake


Muffin – Blueberry Streusel | Double Chocolate | Cheesy Polenta | Scones – Cheddar & Scallion | Lemon Scented | Cranberry


Dim Sum Courses

Century Egg Puff | Winter Melon Crisp | Char Siew Pu | Chrysanthemum Crisp | Flaky Moon Cake | Flaky Pastry


Siew Mai | Phoenix Eye Dumpling | Fried Oyster Sauce Dumpling | Steamed Yam Cake | Five-spice Meat Puff | Sesame Balls


Longevity Pau with Lotus Filling | Lotus Paste Pau | Hong Kong Char Siew Pau | Flower Roll and Mantou | Crystal / Chinese Parsley Dumpling


Dessert Courses

Ang Ku Kueh | Soya Beancurd | Agar Agar | Osmanthus Jelly | Mango Sago Dessert| Poached Milk Pudding


Goreng Pisang Kipas | Bingka Ubi | Ondeh Ondeh | Kueh Dadar | Pandan Kueh Salat | Bubor Pulut Hitam


Pastry Courses

Croissant | Cinnamon Twist | Apple Square | Custard Claw | Pain Au Chocolat | Victoria


Choux au Craquelin | Eclair | Paris Brest | Religieuse | Gateaux St Honore


Palmier | Pithivier | Chocolate Puff | Tuna Puff | Apple Puff


Peranakan Courses

Achar | Dry Mee Siam | Kapitan Chicken Curry | Nonya Popiah | Kueh Pie Tie | Sugee Cake


Pong Teh Chicken | Ngoh Hiang | Otak-Otak | Nonya Dumpling | Kueh Lapis Legit


Other Courses

Short Bread | Fruit Tarts | Egg Custard Tarts | Apple Pie | Frangipane Tarts


Sea Salt Orange Macarons | Traditional Shortbread | Green Tea Viennese Cookies | Chocolate Lava Cookies | Almond Biscotti


Bread-and-Butter Pudding | Pastry Cream | Vanilla Sauce | Fruit Coulis| Fruit Filling | Mushroom Quiche | Choux Cream Puff






Our Brochure

Pre-Course Brief

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