Diploma in Patisserie & Baking

Bake Your Way to a Delicious Career with BITC’s Diploma in Patisserie & Baking

Dream of becoming a pastry chef? Whether it’s artisan breads, delicate macarons, or classic Asian desserts, the Diploma in Patisserie & Baking at BITC International College equips you with the skills to turn your passion into a profession.

In just 12 months, you’ll master the art and science of baking—through hands-on kitchen training and a 6-month industry attachment that gives you real-world experience in commercial or retail baking environments.

What You’ll Learn

Design and bake breads, cakes, pastries, cookies, and more
Master Asian desserts, including dim sum and cold puddings
Set up a professional kitchen and follow food hygiene practices
Build essential soft skills: creativity, teamwork, and communication

Course Structure

Component	Details
Program Duration	Full-time: 12 months (6 months study + 6 months internship) or Part-time: 15 months (9 months study + 6 months internship)
Mode of Delivery	Face-to-Face
Class Schedule	Full-time: 5 days/week × 4 hours/day
Total Contact Hours	360 hours (60 hours per module × 6 modules)
Class Size	Maximum 40 students (Teacher:Student ratio of 1:40)
Assessment Method	Assignments & Examinations
Graduation Criteria	Pass all modules + Minimum 75% class attendance
Industry Attachment	6-month internship in commercial or retail baking (compulsory)

Course Modules

Module	What You’ll Learn
Introduction to Patisserie & Baking	Kitchen setup, hygiene practices, use of pre-mix and bake-off products
Favourite Breads	Bake basic, café-style, artisan, and decorative breads; assess and improve quality
Sweet & Savoury Pastries	Create short-crust, choux, and puff pastries; focus on flavour and presentation
Tempting Cakes	Produce basic to advanced cakes with decorative techniques and quality evaluation
Quick Bakes	Cookies, muffins, scones, and macarons—quick techniques for fast-moving kitchen ops
Asian Desserts	Prepare hot/cold desserts including dim sum, puddings, sweet fillings, and sauces

Industry Attachment

A key feature of this program is the 6-month internship in a real-world F&B setting—such as a hotel pastry kitchen, bakery, or café. This provides you with the opportunity to:

Apply your skills in a live environment
Build confidence and professional kitchen discipline
Network with professionals in the industry

If an internship cannot be arranged due to external constraints, a 3-month project work will be assigned in its place.

Entry Requirements

Criteria	International Students
Minimum Age	17 years
Academic Qualification	Completion of 10 years of formal education
English Proficiency	IELTS 4.5 or equivalent

Career Opportunities

After completing this diploma, you’ll be ready for a variety of roles in:

Hotel and resort pastry kitchens
Artisan bakeries and patisseries
Café and coffeehouse chains
Boutique dessert shops
Cruise ship kitchens
Entrepreneurship in home baking or cake businesses

Why Choose BITC?

Fully equipped professional pastry kitchen for hands-on training
Small class sizes with personalized instructor support
Strong ties to industry partners for internships and job referrals
Curriculum designed to meet international culinary trends
Practical, skills-based focus with soft skill development

Ready to turn your love for baking into a profession?

Join the Diploma in Patisserie & Baking at BITC International College and start creating sweet success, one batch at a time.

Apply now. Limited seats available.

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