WSQ Bake For Health

Apply the  science of baking in development of new products and  improved recipes

Modify recipes by replacing ingredients for a healthier alternative

Develop  recipes that  have increased fibre and  grain to make  breads and  pastries more nutrient dense Develop  bread and  pastry formulas that  are  gluten  free and  can be offered as an alternative for perceived health reasons

Replace  fat and  eggs in formulas with alternatives to produce quality products and  offer wider range of items  suitable for consumers following a healthier alternate diet

Produce bakery  products following Workplace Safety and  Health  requirements in accordance with

industry practice

Practical Component

 Wholemeal, grain & sprouted wheat sourdough breads

Wholemeal laminated yeast  doughs, puff and  croissant

Gluten  free breads, cakes,  sponge cakes,  short crust pastry and  cookies

Sugar reduced/replaced cakes  and  muffins,  fat and  egg free muffins and  cookies

After SkillsFuture Funding: 

$288.60 for Singaporeans 40 years old and above.

$436.60 for Singaporeans between 21-39 years old

Funding

Full Fees : $806.60

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

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

Additional Info

UEN number: 200821327E

Course Code : TGS-2019504392

Course Funding Period : 05 Oct 2019 - 04 Oct 2023