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Programme Overview
Bread Module
- Understand the ingredient functionality
- Describe the principles of fermentation and the relationship between temperature and dough processing
- Developing bread dough, scaling and moulding the dough for proofing process
Cake Module
- Learn the ingredient functionality and characteristics.
- Practice sequential steps in folding and incorporating the ingredients.
Pastry Module
- Identify the ingredient function for pastry making
- Bakers’ percentage and formula balance rules in pastry making.