Course Reference Number: CRS-Q-0034100-FSS
This skill describes the ability to apply the knowledge and skills in making basic bread products. This includes the types and uses of baking tools, equipment and ingredients. At the end of the programme, learners will be able to make basic breads such as brioche, stollen, white bread and baguette.
Mini lectures with presentations to explain concepts and theories Practical activities including demonstrations, hands-on practice and observation Mutual sharing, discussion and feedback.
On completion of this unit, learners shall be able to apply the following at the workplace: Demonstrate professional approach to working in the pastry kitchen Prepare for bread making Prepare, shape and proof dough Bake basic breads Practise Reflection to Develop and Improve Self
Cooks, pastry cooks, bakers and bread lovers who enjoy freshly baked breads.
Practical / Practicum
32 hours (4 days)
Full Course fee before SSG funding (inclusive of GST) $642.00
(after SSG funding* and inclusive of GST)
Funding Validity Period: 01 Jan 2019 to 04 Sep 2020
Upon successful course completion,self-sponsored singaporeans eligible for WTS scheme may apply for SSG TRAINING ALLOWANCE of $4.5 per hour & TRAINING COMMITMENT AWARD*
#Absentee payroll support in addition to course fee funding available for company sponsored candidates.
*Terms and conditions applies to all types of SSG fundings. More details at www.wsg.gov.sg