WSQ Bread Preparation (Level 3)
About This Course
• Inspect the quality of ingredients used for the production of breads.
• Adjust ingredient percentages for making lean doughs and enriched doughs
• Prepare bread products using various doughmaking methods that include scaling, shaping, proofing, and baking in the making of a variety of flavourful breads and rolls.
• Apply fillings and toppings to decorate finished bread products for plating and presentation.
• Apply suitable frozen dough technology using appropriate equipment for blast freezing, storage, and transportation of frozen and baked.
Course fees displayed are eligible for course fee funding support by SkillsFuture Singapore (SSG). Please note that additional fees that apply are not covered by SSG subsidies or SkillsFuture Credits. For a complete breakdown of all course fees, please visit the At-Sunrice (ASR)’s website or contact ASR directly at [email protected] or 6416 6688.
What You'll Learn
Entry Requirements
Be able to speak, read and write English.
At least 16 years old.