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Introduction to Bread Making Techniques (Part of SCTP)

Name: Introduction to Bread Making Techniques (Part of SCTP)
Price: 1017.00 SGD

Training Provider: Nanyang Polytechnic

Course Reference: TGS-2025059325

S$1,017

Original: S$3,390

Save S$2,373

About This Course

This module introduces learners to the foundational techniques of bread making, focusing on essential tools, equipment, and baking principles. Learners will apply baker’s percentages and formulas to prepare a variety of bread products, including pre-mixes, frozen, and bake-off items. The module covers core techniques such as mixing, shaping, proofing, and baking, as well as the creation of suitable fillings and toppings. It equips learners with the practical skills needed to produce a range of quality bread products in professional baking environments.

What You'll Learn

Upon completion of this course, learners will attain knowledge and skills in the following area:
- Identify and use appropriate tools and equipment for bread making.
- Apply baker’s percentages and formulas to calculate ingredient quantities accurately.
- Prepare a variety of bread products, including pre-mixes, frozen, and bake-off items.
- Demonstrate proper techniques for mixing, shaping, proofing, and baking bread.
- Create suitable fillings and toppings for different types of bread products.
- Follow food safety and hygiene practices throughout the bread-making process.