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Module 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 a 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!                                                      


This module will be conducted within a duration of 22.5 hours.

What You'll Learn

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


  1. Classify the various types of flour used for bread-making
  2. Describe the effects of selected ingredients on the quality of bread
  3. Perform calculations using baker’s mathematics
  4. Describe common bread-making processes and factors that affect bread-making 
  5. Create different shapes of bread/roll
  6. Evaluate the quality of bread using objective and subjective test method


Assessment Components
Students will be assessed based on the following:


  1. Quizzes
  2. Assignments / Presentation
  3. Practical
  4. Class participation


Completion Criteria
Students are required to:


  • Fulfill at least 67% of the attendance and
  • Obtain a pass mark of at least 50% upon completion of the module.

Module Schedule & Registration

For details of the ApLM@Poly module runs and registration, please visit ApLM Portal.




Contact Details

ApLM@Poly is designed for MOE Secondary School students.

For module enquiries, please contact:

For general enquiries, please contact the overall 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.