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Overview

Course Duration

7 hours

Type of course

Part-time

Campus where course is offered

ITE College West

Course Certification

SkillsFuture Certificate of Competency (CoC)

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.

Fee for this course can be paid using SkillsFuture Credits. 

Please visit www.skillsfuture.sg/credit for more information.

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*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.

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.

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