IMPORTANT NOTICE: From 1 October 2023, all learners attending SkillsFuture Singapore's (SSG) funded courses must take their attendance digitally via the Singpass App.
Xprienz

Courses

Make Basic Breads

Course Information

This module is designed to equip learners with the skills and knowledge in preparing basic breads. It also includes the types and uses of baking tools, equipment and ingredients.
After attending the course, learners will be able to:
  • utilize principles of baking at least 2 types of basic breads
  • imitate at least 2 recipes and doughmaking methods of preparing different types of basic breads
  • convert at least 2 types of bread dough using Baker Percentage.
  • describe at least 2 types of yeast and its functionality and requirements for growth during the fermentation stage
  • use at least 2 methods of preparing different types of fillings and holding at appropriate temperature for assembly
  • At least 18 years old
  • Have at least secondary 2 school education
  • Be able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification Workplace Literacy Level (WPLN Level 4)

Fees & Funding

SC - Singaporean Citizen

> Total Course Fees ( Before Funding or Subsidy ) Fees ($)
Full Course Fee (excluding GST)
$400.00
GST on Full Course Fee
$36.00
Full Course Fee (including GST)
$436.00
> (Self-Sponsored)
- LTVP+, PR, or SC 21 to 39 Years Old,
(Employer-Sponsored) - non-SME <40 Years Old
Fees ($)
Course Fee Funding
(up to 50%)
$200.00
Course Fee per Trainee
(Nett Course Fee excl. GST)
$200.00
Course Fee payable per Trainee
(incl. GST)
$236.00
Funding Category
50%
> (Self-Sponsored) - SC 40 Years Old and Above,
(Employer-Sponsored) - non-SME >40 Years Old
or SME
Fees ($)
Course Fee Funding
(up to 70%)
$280.00
Course Fee per Trainee
(Nett Course Fee excl. GST)
$120.00
Course Fee per Trainee
(incl. GST)
$156.00
Funding Category
70%

*Note : Payment is required for all trainee if he/she did not complete the course (i.e. NYC, halfway drop-out).

Get in touch
Email

enquiries@xprienz.com