BREAD MAKING (ADVANCED BREAD)

BREAD MAKING (ADVANCED BREAD)

Funded

Course Duration

24.0 hr(s)

Mode of Assessment

  • Practical Exam
  • Written Exam

Who Should Attend

  • Baking lovers and general public who might be keen on joining the F&B industry.
  • A retiree who wishes to develop skillset in bakery in anticipation of a job transition.
  • An entrepreneur who wishes to attain the technical skills required to start a bakery business.

Course Overview

This programme will build their knowledge about the types of bread, its baking principles and making of different style of breads. It is designed for a participant who has the interest to learn more about bread making (advanced style). The programme will also promote opportunities for the public to pursue a career in the Food Service industry. 

Breads covered:

  • Conchas Bread
  • Ciabatta
  • Asian baguettes
  • Walnut and raisin sourdough bread
  • French country loaf
  • Cheese and walnut sourdough bread

Course Schedule

Next available schedule

See All Schedules

Course Objectives

Successful candidates will be able to:

  • Learners will be able to associate recipes and preparation of breads to the conduct of quality check and management of ingredients in baking of advanced bread.
  • Learners will be able to plan and apply the procedure for dough making and suitable storage of frozen and baked bread.

Learners will be able to apply finishing to the bread product and identify the methods used for extending product shelf life.

Pre-requisites

Assumed Attitude

  • Learners are keen to learn a new skillset and aspire to develop themselves in the area of the F&B services.
  • Learners should be self-motivated with ability to receive, respond, value, organize and internalise learning.

Assumed Skills and Knowledge

  • Learners should be able to read and write English at a proficiency level equivalent to ES WSQ level 4.
  • Communicate information effectively and work in a team.

Plan and organise resources and activities to complete work activities

Course Outline

  • Ingredients preparation for dough making
  • Bread dough and frozen dough preparation for baking
  • Manage finished bread products
  • Prepare and assemble finishing for intermediate pastries (entremets and tarts)

Certificate Obtained and Conferred by

  • Statement of Attainment (SOA) from SkillsFuture Singapore (SSG)
  • Certificate of completion from NTUC LearningHub

Upon meeting at least 75% attendance and passing the assessment(s), participants will receive a Certificate of Completion from NTUC LearningHub.

Additional Details

Medium of Instruction & Trainer

Instructor-Led Class

Trainer: Trainee Ratio is 1: 12

Course Fees:

Course Fee and Government Subsidies

  

Individual Sponsored 

Company Sponsored 

 

Non-SME 

SME 

Before GST 

After GST 

Before GST 

After GST 

Before GST 

After GST 

Full Course Fee
(For Foreigners and those not eligible for subsidies)

$850.00

$926.50

$850.00

$926.50

$850.00

$926.50

For Singapore Citizens aged 39 years and below
and
For all Singapore Permanent Residents
(The minimum age for individual sponsored trainees is 21 years)

$425.00

$501.50

$425.00

$501.50

$255.00

$331.50

For Singapore Citizens aged 40 years and above

$255.00

$331.50

$255.00

$331.50

$255.00

$331.50

Funding Eligibility Criteria:

Individual Sponsored Trainee

Company Sponsored Trainee
  • Singapore Citizens or Singapore Permanent Residents
  • From 1 October 2023, attendance-taking for SkillsFuture Singapore's (SSG) funded courses must be done digitally via the Singpass App. This applies to both physical and synchronous e-learning courses
  • Trainee must pass all prescribed tests / assessments, and attain 100% competency
  • NTUC LearningHub reserves the right to claw back the funded amount from trainee if he/she did not meet the eligibility criteria
  • Singapore Citizens or Singapore Permanent Residents
  • From 1 October 2023, attendance-taking for SkillsFuture Singapore's (SSG) funded courses must be done digitally via the Singpass App. This applies to both physical and synchronous e-learning courses
  • Trainee must pass all prescribed tests / assessments, and attain 100% competency
  • NTUC LearningHub reserves the right to claw back the funded amount from the employer if trainee did not meet the eligibility criteria

 

  

 

  

Remarks:

  

Individual Sponsored Trainee 

Company Sponsored Trainee 

SkillsFuture Credit: 

  • Eligible Singapore Citizens can use their SkillsFuture Credit to offset course fee payable after funding.

UTAP: 

  • This course is eligible for Union Training Assistance Programme (UTAP).
  • NTUC members can enjoy up to 50% funding (capped at $250 per year) under UTAP. 

PSEA: 

  • To check for Post-Secondary Education Account (PSEA) eligibility for this course, visit:
    (a)     SkillsFuture (TGS-2021008946) for Face-to-Face class
  • Scroll down to “Keyword Tags” to verify for PSEA eligibility. 
  • If there is “PSEA” under keyword tags, the course is eligible for PSEA.  
  • And if there is no “PSEA” under keyword tags, the course is ineligible for PSEA. 
  • Not all courses are eligible for PSEA funding.

Absentee Payroll (AP) Funding: 

  • $4.50 per hour, capped at $100,000 per enterprise per calendar year.
  • AP funding will be computed based on the actual number of training hours attended by the trainee.
  • Note: Courses / Modules under Professional Conversion Programme (PCP) will not be eligible for AP funding claim. 

 

Terms & Conditions apply. NTUC LearningHub reserve the right to make changes or improvements to any of the products described in this document without prior notice. 

Prices are subject to other LHUB miscellaneous fees. 

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