Bread Preparation Techniques (Part of SCTP)
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025057916
S$1,191
Original: S$3,970
Save S$2,779
About This Course
This course equips learners with the essential knowledge and techniques for baking a range of bread products, from basic and café-style breads to more advanced artisan varieties. Through hands-on practice, learners will develop skills in ingredient selection, dough handling, proofing, and baking. As the course progresses, they will refine their dough-handling techniques and gain confidence in managing more complex baking processes. Additionally, the course introduces the use of dough starters for artisan breads, allowing learners to apply advanced methods with precision and attention to detail.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following areas:
-Identify baking tools and their functions
-Use baker’s percentages to calculate ingredient quantities
- Apply proper knife handling for bread preparation
- Assess dough readiness throughout the process
- Control baking time and temperature effectively
- Apply proper methods for cooling and storing bread and ingredients
- Prepare various advanced bread types using standard recipes
- Understand key baking principles and flavour development in advanced breads
- Perform mixing, fermentation, shaping, and proofing techniques
- Explain quality control, ingredient handling, and storage practices
- Use frozen dough technology to extend shelf life
-Identify baking tools and their functions
-Use baker’s percentages to calculate ingredient quantities
- Apply proper knife handling for bread preparation
- Assess dough readiness throughout the process
- Control baking time and temperature effectively
- Apply proper methods for cooling and storing bread and ingredients
- Prepare various advanced bread types using standard recipes
- Understand key baking principles and flavour development in advanced breads
- Perform mixing, fermentation, shaping, and proofing techniques
- Explain quality control, ingredient handling, and storage practices
- Use frozen dough technology to extend shelf life
Entry Requirements
Primary
Course Details
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