Bake Artisan and Decorative Breads
Course Objectives & Contents
Understand and practice good food handling and safety in procedures related to food production.
List and describe the function of the basic bread making ingredients : Flour, Salt, Yeast & Water.
Describe the basic dough making techniques used in production of breads and rolls
Understand the various fermentation methods used in a variety of bread making systems
(Pre-fermented doughs , Sour doughs , bulk fermented & overnight fermentation)
Describe the processing parameters followed in the making of a variety of Artisan style bread products
Understand the role of Bakers Percentage and Dough temperature calculations in the making of bread products
Make handmade and machine made doughs that are decorated by scoring prior to baking.
Evaluate/ score baked breads using a sensory evaluation framework
Apply appropriate preparation of oven prior baking and ﬁnishing to baked items
Evaluate bread products following quality parameters
Produce bread dough with standard hygiene and food safety requirements for food production
White & Wholemeal Sourdough
Grains, Rye Sourdough
Ciabatta, Focaccia, Handmade Sourdough, Pita Bread
Sourdough (starters to mother dough). Natural fermentation and yeast assisted.
After SkillsFuture Funding:
$281.20 for Singaporeans 40 years old and above.
$429.20 for Singaporeans between 21-39 years old
Pre-requisite: Completed “Make Basic Breads” or “Make Café Style Breads” module
Course Fees : $799.20
SME / MCES / Singaporeans > 40 years old : $281.20
Non SME / PRs / Singaporeans < 39 years old : $429.20
Duration : 5 Days
UEN number: 200821327E
Course Code : TGS-2018500622
Course Funding Period : 01 Jan 2019 - 04 Aug 2024