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CoC in Artisan Sourdough Bread: Health & Flavour with every Loaf
ITE College West
Part-time
Food Manufacturing
Food Services
This course provides instruction and hands-on experience in the art and science of making sourdough bread and provides the necessary skills for relevant job roles in the bakeries, pastry shops, cafes and restaurants.
Course duration: 7 hours
What you'll learn
Understand the history of sourdough bread and its health benefits including nutritional advantages, improved digestion and increased nutrient availability
Understand the science behind sourdough bread fermentation - role of wild yeast and lactobacilli in the starter
Identify the classifications and ingredients used for sour starter and sourdough bread
Discussion on the nutritional advantages, including improved digestion and increased nutrient availability
Exploring various grains and flours for diverse flavors and improved nutrition
Learn the step-by-step process of creating and maintaining a sourdough starter
Describe the importance of combining the ingredients well to achieve the required starter and dough texture or consistency
Outline the difference stage in bread processing
Make and process bread dough
Entry requirements
This is an introductory course for learners and no prior knowledge is required.
Fees
Fee for this course can be paid using SkillsFuture Credits.
STEP* will be used to administer all ITE Continuing Education & Training (CET) courses starting from 1 April 2024 onwards. For first-time users of STEP, please register and sign in here.
*STEP – Skills Training & Enhancement Portal, the new one-stop learning portal to manage all courses and learning needs across the 5 polytechnics and ITE.
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