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Course Overview

Budding scientists out there... if you love to feel the texture of bread, savour your bread... then this is for you! Bread-making isn't a "piece of cake" or "as easy as pie". There’s science in bread-making. Come join us to have a glimpse as to what a Baking Technologist or R&D Bakery Chef has to know and do... (i) decide on the type of baking methods to adopt to maximise production and achieve the desired bread quality, (ii) know how to optimise the functions of different baking ingredients to evaluate the dough quality, (iii) test the quality of the baked bread. That's when the proof of the pudding is in the eating!


It will be conducted within a duration of 30 hours with a class size of 20.




  • provide an overview of the flour milling process and the different types of flour
  • explain the different bread making processes and apply baker’s mathematics
  • investigate the functions of selected ingredients
  • evaluate bread quality
  • create different bread varieties


Note: This module will be completed over 5-7 days.

What You'll Learn

At the end of the module, students will be able to:


  • describe the flour milling process
  • classify the various types of flour used for bread-making
  • explain common bread-making processes and factors that affect bread-making
  • perform calculations using baker’s mathematics
  • describe the effects of selected ingredients on the quality of bread
  • evaluate the quality of bread using subjective test methods
  • create different shapes of bread/roll


Students will be assessed based on the following criteria:


  • Quizzes (individual): 40% (individual)
  • Assignments/Presentation: 20% (group)
  • Practical: 15% (individual), 15% (group)
  • Class participation: 10%


Completion criteria:


Students are required to:


  • Fulfill 75% of the attendance and
  • Obtain a pass mark of at least 50% upon completion of the module.

Course Schedule

Intake Info Application Period Course Duration

To be advised

To be advised

30 Hours

Contact Details

  • AEM Coordinator
  • Temasek Polytechnic reserves the right to alter the course, modify the scale of fee, amend any other information or cancel course with low enrolment.

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