Bread Making 2 (Part of SCTP)
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025054146
S$450
Original: S$1,500
Save S$1,050
About This Course
This course will equip learners with the knowledge and techniques involved in the baking process of café style bread products. Learners will further gain hands-on skills on to ingredient and dough handling techniques and the management of proofing and baking process.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
• Identify the types and uses of baking tools and equipment
• Apply the use baker's percentage and formulas in calucation of ingredient requirement
• Apply methods and techniques of handling knives for bread products
• Determine the readiness of dough at various stages of bread making
• Manage bread making baking time and temperature
• Determine appropriate methods of cooling and storing finished bread products and raw materials
• Identify the types and uses of baking tools and equipment
• Apply the use baker's percentage and formulas in calucation of ingredient requirement
• Apply methods and techniques of handling knives for bread products
• Determine the readiness of dough at various stages of bread making
• Manage bread making baking time and temperature
• Determine appropriate methods of cooling and storing finished bread products and raw materials
Entry Requirements
Primary Education Level
Course Details
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Note: To apply for this course, visit the SkillsFuture website or contact the training provider directly.
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