COURSE DETAILS
FSS-FBS-2004-1.2
ABOUT THE PROGRAMME
After the completion of this course, learners will be able to perform the baking of bread
This module focuses on the basic techniques and methods of bread dough production, fillings and toppings for bread products. The trainee will be able to produce varieties of bread products such as soft rolls and hard rolls, croissants and Danish.
Applicants planning to work in the bakery industry or currently working in the baking sector seeking upskilling.
Mode of Delivery
- Practical
- Classroom
- eLearning
- Assessment
Duration
- Practical: 17 hours
- Classroom: 8 hours
- eLearning : 8 hours
- Assessment: 3 hours
- Total Hours: 36 hours
Knowledge and Skills
- Minimum 2 GCE ‘O’ Level (Grade 1-8) in any two subjects or
- Minimum 3 GCE ‘N’ Level (Grade A-N or Grade 1-5) in English Language and two other subjects or
- Minimum Workplace Literary (WPL) Level 5 in Speaking and Listening and Level 4 in Reading, Writing and Numeracy.
Attitude
- Positive Learning Attitude
- Enthusiastic Learner
Experience
- Minimum of 1 year of working experience
SUPPORT AVAILABLE:
- SkillsFuture Baseline Grant : SCs and PRs (Self-sponsored individuals must be at least 21 years old) – Up to 50% Course Fee Subsidies
- SkillsFuture Mid-Career Enhanced Subsidy: SCs aged ≥ 40 years old – Up to 70% Course Fee Subsidies
- SkillsFuture Credit Claimable
- Eligible to use Post-Secondary Education Account (PSEA)
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