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)
Categories
Subjects
More Information
- NTUC LearningHub
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