Bake for Health

Bake for Health – This module’s goal is to give students the skills they need to create a variety of healthful breads, cakes, confections, and pastries. They will gain knowledge about how to assess and enhance the quality of breads, cakes, confections, and pastries.

Course Objectives:

• On completion of the course, learners will be able to:
• Apply the science of baking in development of new products and improved recipes
• Modify recipes by replacing ingredients for a healthier alternative
• Develop recipes that have increased fiber and grain to make breads and pastries more nutrient dense
• Develop bread and pastry formulas that are gluten free and can be offered as a healthier alternative
• Replace fat and eggs in formulas with alternatives to produce quality products and offer wider range of items suitable for consumers following a healthier alternate diet
• Produce bakery products following Workplace Safety and Health requirements in accordance with industry practice

Products (Practical Component):

• Wholemeal, grain & sprouted wheat sourdough breads
• Wholemeal laminated yeast doughs, puff and croissant
• Gluten free breads, cakes, sponge cakes, short crust pastry and cookies
• Sugar reduced/replaced cakes and muffins, fat and egg free muffins and cookies

Upon completion of the course, you will receive an SOA (Statement of Attainment) (e-Cert) in Baking.  With this cert you can find more opportunities in Singapore Market.