WSQ Make Basic Bread
WSQ Make Basic Bread – The objective of this module is to empower learners with the skills to create, prepare, and produce a diverse selection of foundational breads. Through this module, participants will gain the knowledge and expertise necessary to assess and enhance the overall quality of basic breads.
WSQ Make Basic Bread
The objective of this module is to empower learners with the skills to create, prepare, and produce a diverse selection of foundational breads. Through this module, participants will gain the knowledge and expertise necessary to assess and enhance the overall quality of basic breads.
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.
Course Content
Learning Units:
On completion of the course, learners will be able to:
- Understand the elements required to produce basic bread dough
- List and describe the ingredients and their functionality used in making bread dough
- Calculate bread formula using Baker’s Percentage
- Produce basic bread dough using Straight Dough and Sponge & Dough methods
- Explain dough development requirements for bread dough’s
- Explain the fermentation process and fermentation requirements when making bread dough
- Describe how to control finished dough temperature using chilled or iced water
- Scale, shape and mold dough pieces using hand or machinery to the required form
- Proof and bake dough to a satisfactory standard
- Bake various bread types using oven conditions appropriate to bread type
- Cool and store baked breads in appropriate manner
- Evaluate bread products following quality parameters
- Produce bread dough following standard hygiene and food safety requirements for food production
Recipes include:
- Broad work Practice
- Handmade White Bread
- Straight Dough Bulk Fermented
- Straight Dough No Time
- Lean Dough Baguette
- Crusty Rolls
- Straight Dough Whole Meal Bread
If using SkillsFuture credit, students are not permitted to use points for exchange. Rules and Regulations will be based on the ATO’s guidelines
40 Years old and above – $259.35
21 – 39 Years old – $395.35
LTVP Holders – $737.10
Mid-Career Enhanced Subsidy (MCES) Funding – up to 70% of Course Fee
Singaporeans aged 40 years old and above.
Enhanced Training Support for SMEs – up to 70% course Fee
- For SMEs that meet all of the following criteria :Trainees must be Singaporeans or SPRs.
- Companies must be registered or incorporated in Singapore.
- Trainees must be fully sponsored by their employer for supportable cost components (such as course fees) incurred on the training course.
- Trainees must be full-time or permanent part-time employees of the sponsoring company, and continue to receive their salary when they attend training.
- Trainees must be hired in accordance with the Employment Act and fully sponsored by their employers for the course.
- Absentee payroll can be claimable after successfully completion of course.
SSG Funding – up to 50% of Course Fee
Singaporeans aged 21 to 39, SPRs and LTVP+ Holders.
- SkillsFuture Credit (SFC) can be only eligible for self-sponsored trainees.
- Absentee payroll can be only claimed for company-sponsored trainees.
- Long Term Visit Pass Plus (LTVP+) funding support took effect from 1 Oct 2021, LTVP+ holders can be identified with their green visit pass cards, with the word ‘PLUS’ on the back of the card.
