Bake Artisan and Decorative Breads

"At the end of the course, learners will be able to:

• LO1. Review the quality of ingredients used in the production of breads
• LO2. Customise ingredient percentages based on different dough requirements
• LO3. Apply various dough making methods to prepare a variety of flavourful breads and rolls
• LO4. Decorate finished bread products with fillings and toppings for plating and presentation
• LO5. Apply suitable frozen dough technology and equipment to blast freeze, store and transport frozen and baked bread products"

What You'll Learn

This course will equip learners with the knowledge and skills to go beyond the baking of basic breads to preparing and baking artisan and decorative breads. Learners will acquire the expertise to prepare breads like French Baguette, Focaccia, Ciabatta, Starter Dough for Sourdough, Rustic Country Loaf, Sourdough Bread, Pullman Loaf using Poolish Method, and more through a combination of hands-on practical training and classroom learning.

Minimum Entry Requirement

Entry Requirements

• Learners should be at least 18 years old
• Learners should have at least primary school or equivalent education
• Learners must be able to listen, speak, read, and write English at a level equivalent to Workplace Literacy – Level 4 and above.
• Learners should be able to prepare and bake basic breads
• Learners who do not meet the above requirements will be required to go through a short interview to verify their language and cognitive ability.