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

Practical Component

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: 

$288.60 for Singaporeans 40 years old and above.

$436.60 for Singaporeans between 21-39 years old 

Pre-requisite: Completed “Make Basic Breads” or “Make Café Style Breads” module

Funding

Course Fees : $806.60

SME / MCES / Singaporeans > 40 years old : $288.60

Non SME / PRs / Singaporeans < 39 years old : $436.60

Duration : 5 Days

Additional Info

UEN number: 200821327E

Course Code : TGS-2018500622

Course Funding Period : 01 Jan 2019 - 04 Aug 2024