Introduction

This course is developed based on WSQ materials on the competency standard for the Food and Beverage (Operations) industry. On completion of this competency unit, the participant will have the knowledge, skills and attributes (values) acquired and be able to apply them at various workplaces.


Assessment

At the end of the module, Learners are required to complete a total of 3hrs of summative assessment, comprising Practical Performance and Oral Questioning.


Attendance

Participants must achieve at least 75% attendance in order to sit for the assessment.

What qualification will be granted?

Participants who are competent will be awarded a Statement of Attainment (SOA) issued by Singapore Workforce Development Agency for the WSQ competency unit "Prepare Basic Bread".


Who will benefit?

Trainee Bakers, Pastry Chefs, Food Restaurateurs, Supermarkets chains, Entrepreneurs and baking enthusiasts.


Modes of Instruction

Emphasis on hands-on training to equip learner with competent relevant skills at the workplace
 

Curriculum Overview

Programme Structure

• Funtion of Wheat Flour & Process of Flour Miling
• Introduction to Bakers calcuation and Local factor formulation
• Introduction to the tools & equipment used
• Introductions to French Bread & Dinner Rolls
• Prepare Sandwich & Open Top Bread, Rolls (soft/hard), Baguette and cob
• Bakers ingredients calculation
• Functions of ingredients
• Introduction to processes
• Prepare for bread making
• Prepare dough
• Shape dough for desired products
• Proof and bake bread

Entry Requirements

• Primary PSLE
• Must be able to speak, read and write in English and possess a minimum qualification of Empolyability Skills (ES)
• WSQ Workplace Literacy and Numeracy Level 4 (Lower Secondary)

Duration & Intake

Programme Duration

Course Duration

Full Time: 8hrs per day x 4 days
Part Time: 4hrs per day x 8 days

Fees & Funding

Prepare Basic Bread - S$588.50*

*(fees include tuition fee, training materials, assessment fee and registration fee)
All cost are inclusive of the prevailing Goods & Services Tax (GST)


Fundings (Singaporean/SPR)

Skills Development Fund (SDF)

Workfare Training Support (WTS)


Mode of Payment

Payment can be made by cash, NETS, Credit Cards, Internet Banking, Bank draft, telegraphic transfers or Cashier's Order. All cheque payments should be crossed "A/C Payee Only" and made payable to Baking Indsutry Training College Pte Ltd. Please write the learner's name and class code behind the cheque, bank draft or Cashier's Order. In addition, learner is liable for any bank charges incurred.