Fundamentals of Baking

Duration 2 days

Certificate TP Certificate

Course Overview

Wish to take your basic bread-making skills to the next level? Join us for this hands-on workshop to understand the different categories of bread and the opportunity to make them in class.

This workshop bridges the gap between basic bread-making and intermediate bread-making to prepare culinary graduates or bread baking enthusiasts to refine their craft and expand their baking knowledge or work in commercial bakeries. You will learn the basic science behind baking and bread fermentation, interpret recipe ingredients, and cultivate live yeast cultures.

Get to put this knowledge and techniques into practice as you master delicious bread recipes such as sweet bun dough, ciabatta, sourdough and traditional french baguette!

LEARN FROM INDUSTRY EXPERT
Prominent chef with 20 years of experience as a Chocolatier and 13 years of experience in the education sector.

MENTOR WITH A PASSION
Enthusiastic in sharing experience, knowledge and skills in bread production with students.

HANDS-ON LEARNING APPROACH
Students will acquire hands-on bread-making skills that they can replicate in their own kitchen.

Entry Requirements

Basic baking experience at home or commercially is highly recommended. Participants should be able to read and execute simple bread recipes in a safe and hygienic manner, including assembling; weighing; measuring; and usage of baking tools/equipment.

Who Should Attend

Baking enthusiasts with basic knowledge of bread baking;

Fresh diploma graduates from culinary programs; or Commis Bakers who wish to learn to bake more types of bread, and enhance their knowledge on baking science and ingredients.

What You'll Learn

In this hands-on workshop, participants will learn:

History of Artisan Bread
Basic Baking Science and Bread Fermentation process
Functionality of recipe ingredients
Identify and rectify mixing errors
Cultivate/starting live yeast cultures

Participants will be able to execute the following recipes with hands-on:

Enriched Dough – Sweet Bun Dough
Traditional Italian bread - Ciabiatta with Biga method
Sourdough – Levain method
Traditional French Baguette – Levain method

Certification

Participants will be issued with a Certificate of Performance upon meeting 75% of the required course attendance.

For more information on course fee / schedule, or to apply,

CLICK HERE

Lecturer/Trainer Profile

Chef Pang Yew Hwa

Chef Pang Yew Hwa is a graduate of SHATEC with a Certificate in Hotel Skills (NTC-2) in Food Preparation in 1991. He went on to pursue Diploma in Information Technology with Informatics Computer School and Diploma in Baking and Pastry Arts with BITC. Chef Pang has also obtained a Certificate in Baking Science and Technology with UFM International Baking Science Institute in Bangkok.

Before joining TP as a Chef Instructor, Chef Pang has worked both as a Baker and a Culinary Chef for the last 15 years. He is well-versed in both Baking and the Hot Kitchen skills and techniques.

He has professionally trained in top hotels in Singapore like the Marina Mandarin, Shangri-La Hotel and also in North Border Restaurant. At present, Chef Pang has already accumulated 8 years of experience to train and coach students in both practical and theory for Pastry, Baking and Hot Cooking modules in Temasek Polytechnic.

Course Contact

Enquire Now
67881212
Monday - Thursday: 8:30am - 6:00pm
Friday: 8:30am - 5:30pm

Closed during lunchtime, 12:00pm - 1:00pm
and on weekends and public holidays.
https://www.tp.edu.sg/tsa
Temasek SkillsFuture Academy (TSA)

Temasek Polytechnic

East Wing, Block 1A, Level 3, Unit 4

21 Tampines Avenue 1,

Singapore 529757

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

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