Bread Courses

Make Basic Bread

 

Course Information

• Duration: 4 days (35 hours)
• Mode of Training: Classroom learning

 

Course Description

This 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.

• Sandwich Loaf
• Dinner Roll (Soft / Hard)
• Baguette
• Cob Bread

 

Course Content

• Function of Wheat Flour & Process of Flour Milling
• Introduction to Baker’s calculation and Local factor formulation
• Introduction to the tools & equipment used
• Introductions to French Bread & Dinner Rolls
• Prepare Sandwich & Open Top Bread, Rolls (soft/hard), Baguette and cob
• Bakers ingredients calculation
• Function of ingredients
• Introduction to processes
  1. Prepare for bread making
  2. Prepare dough
  3. Shape dough for desired products
  4. Proof and bake bread

 

 

Course Information

• Duration: 4 days (32 hours)
• Mode of Training: Classroom learning

 

Course Description

This 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.

• Wholemeal Open Top
• Multigrain Bread
• Dark Rye / Dark Rye Walnut
• Asian Sweet Bun
• Fruit Bread
• Hamburger Bun
• Raisin Crusty Roll

 

Course Content

• Assemble baking tools and equipment
• Prepare ingredients for café-style bread making
• Recipes and methods of making dough and preparing different types of café-style breads
• Prepare fillings and glazes/icing/dustings
• Prepare, shape, insert fillings and proof dough
• Principles of baking café-style bread
• Indicators of doneness
• Glaze/ice/dusts, cool and store café-style bread products
• Quality characteristics of café-style bread products
• Common faults in baking café-style bread that affect the quality of products and how to prevent them

 

Bake Artisan and Decorative Breads

 

Course Information

• Duration: 4 days (32 hours)
• Mode of Training: Classroom learning

 

Course Description

This 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.

• Classic Sourdough Bread
• Crusty Bread
• White Bread using Poolish
• Tortilla (Flat Bread)
• Zopf Bread
• Focaccia
• Light Lunch Ciabatta

 

Course Content

• Assemble tools and equipment for artisan and decorative breads
• Measure, prepare and check the quality of ingredients for artisan and decorative breads
• Adjust bread percentage for lean dough and enriched dough
• Prepare dough (which includes mixing and fermenting) for artisan and decorative breads
• Importance of flavours in artisan and decorative breads
• Formulation of breads (types of flour, water and hardness of water, protein level and types of protein)
• Prepare artisan and decorative breads which may include shaping, giving flavour and filling where applicable, proofing and baking the dough
• Indicators of doneness
• Cool artisan and decorative breads
• Present finished products or store appropriately to prolong shelf life
• Quality standards of artisan and decorative breads
• Common faults in baking artisan and decorative breads and how to prevent them

 

*Training grant restriction is @ $50 per hour for MCES and @15 per hour for Normal Funding;
*Mid-Career Enhancement Subsidy (MCES): for Singaporeans age 40 and above

 

Terms & Conditions

• ¹ SkillsFuture Mid-Career Enhanced Subsidy (MCES), refer to skillsfuture.gov.sg/Credit for more details.

 

Contact Us