Bread Making 3 (Part of SCTP)
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025054383
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 advanced bread products. Learners will also learn to develop their own dough starter to create artisan breads which require more attention to details. Learners will be able to apply complex techniques required in for baking.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
• Follow recipes and methods of making doughs and preparing different types of advanced breads
• Understand the principles of baking advanced breads and the importance of flavour development in bread products.
• Apply various procedures for mixing and fermenting doughs for advanced bread products
• Apply different methods in preparing, shaping and proofing doughs for advanced bread products
• Explain the importance of quality checks and control, handling and storing of ingredients
• Apply frozen dough technology used for extending shelf life of bread products
• Follow recipes and methods of making doughs and preparing different types of advanced breads
• Understand the principles of baking advanced breads and the importance of flavour development in bread products.
• Apply various procedures for mixing and fermenting doughs for advanced bread products
• Apply different methods in preparing, shaping and proofing doughs for advanced bread products
• Explain the importance of quality checks and control, handling and storing of ingredients
• Apply frozen dough technology used for extending shelf life of bread products
Entry Requirements
Lower Secondary 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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