Course introduction

This programme equips learners with the requisite knowledge and application skills to bake healthier products that contain reduced sugar.

Recipes taught include reduced sugar Floating Island, Lemon Madeleine, Berry Clafoutis, Chooclate Eclair, Lemon Cake, Creme Brulee, Pistachio Macaron, and Milk Guimauve.

Course Pre-Requisites

Possess basic baking experience
Be able to speak, read and write English
At least 16 years old

Target Audience

For anyone 16 years and above possessing basic baking experience.

Course Outline

By the end of the lesson, learners will understand:

Science of healthful baking
Role of sugar in baking
Substitutions for refined sugar in regular baked goods
Reduction of sugar in baked goods and how to work with reduced sugar recipes
Methods to reduce sugar in baking formulas
Alternate sweeteners in baking
Types of ingredients which could be substituted for healthier options
Methods and importance of increasing the nutrient density of baked products
Health promotion campaigns in Singapore

And be able to:

Assemble tools and equipment for advanced cake making
Measure, prepare and check the quality of ingredients for healthy baking with reduced sugar
Use various baking technique as applicable
Reduce sugar percentage in regular baked goods
Substitute refined sugar with healthier sweeteners
Substitute ingredients for a more nutrient-dense formula
Adjust baking steps when substituting ingredients in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements.
Identify areas of improvement in baking processes

Course Fees Details

The cost fees will depend on the participant’s profile.
Programme fee is $800
WTS Funding is given to Singaporeans above 35 years old, working and earning less than $2000. Net fee is $67
SME-sponsored for Singaporeans/SPRs net fees is $107
Self-sponsored for Singaporeans/SPRs ≥21 years old net fees is $107
For international students net fees is $877.40