* All pictures shown are for illustration purposes only. Actual product may vary.
WSQ Make Café Style and Artisan Breads
(SOA Title: Bread Preparation 3)
Course Reference Number: TGS-2018502375
Course Objectives
If you are fans of carbs, then bake fresh breads just like the ones you get in cafes. Crusty on the outside, soft and fluffy on the inside. This unit will equip learners with the knowledge and application skills to prepare cafe style breads like Whole Wheat Bread, Milk Bread, Dinner Bread , Raisin Bread, Beetroot Focaccia and Pull-Apart Cream Cheese Bread.
Methods of Learning
Mini lectures with presentations to explain concepts and theories Practical activities including demonstrations, hands-on practice and observation Mutual sharing, discussion and feedback.
Learning Outcomes
On completion of this unit, learners shall be able to apply the following at the workplace: Demonstrate professional approach to working in the pastry and/or baking kitchen Prepare to make café-style breads Prepare, shape, insert fillings and proof dough Make café-style breads Practise Reflection to Develop and Improve Self
Who should attend
Cooks, pastry cooks, bakers and bread lovers who are keen to learn how to make cafe style breads
Minimum Entry Requirement
Participants should have a minimum: - ES WSQ Workplace Literacy and Numeracy (WPLN) Level 5, or - GCE “N” Levels (Grade 1 to 5) in English & Mathematics, or equivalent - Participants who do not meet the above requirements will be required to go through a short interview -Participants are also required to have basic bread making skills.
Mode of Delivery
Classroom
Practical and Assessment
Course Fee
Full course fee before SSG funding
$691.20 (Incl. of 8% GST)
Miscellaneous Fees
(Incl. of 8% GST)
Admin Fee for Absent and Reschedule: $32.40
Admin Fee for Make-up Session for Partial Absent, Appeal & Re-assessment: $54.00
Miscellaneous Fees refer to any non-compulsory fees which the trainees pay only when applicable. Such fees are normally collected by Eduquest when the need arises.
Fees indicated are per pax and not per proforma invoice or invoice.
Duration
4 Day(s) (32 Hrs)
Trainer : Learner Ratio
1:20
Nett Fee after SSG’s Course Fee Funding |
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Funding Validity Period: 01 Jan 2019 to 04 Sep 2024 |
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| Singapore Citizens (SCs), Permanent Residents (PRs) and Long Term Visit Pass Plus (LTVP+) Holders * | Up to 50% of course fees |
$371.20 Incl. of 8% GST |
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| SCs aged ≥ 40 years old (SkillsFuture Mid-career Enhanced Subsidy) | Up to 70% of course fees |
$243.20 Incl. of 8% GST |
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| SMEs (Enhanced Training Support for SMEs) | |||
(For Local Employers) More about SFEC www.enterprisesg.gov.sg/financial-assistance/grants/for-local-companies/skillsfuture-enterprise-credit
* Self-sponsored individuals must be at least 21 years old.
#Absentee payroll support in addition to course fee funding available for employer-sponsored candidates.
*Terms and conditions applies to all types of SSG fundings. More details at www.tpgateway.gov.sg
*Learners will be awarded a WSQ Statement of Attainment (SOA) for Bread Preparation 3 upon successful completion of the WSQ Make Café Style and Artisan Breads
