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4 Day Art and Science: Intermediate Bread Making SkillsFuture Approved Course (CRS-N-0034968)

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7,14,21,28 Oct (Weekend)
1:30 pm - 6:30 pm
$100 - $408
In this course that follows the foundation bread course, Chef Judy and her team will delve deeper into the techniques and secrets behind bread making in both the Asian and Western traditions. Other methods of bread making such as no-time dough method, hot water dough method, poolish, Pate Fermentee method will be explored. You will also learn how to create your very own all-purpose sponge that can be used to make a variety of breads at one time, and techniques that is used in larger bakeries to streamline production. Advanced theoretical concepts, calculations and practical techniques will be covered thoroughly.

Method of Instruction

Baking - Bread

Funding Available


9 available
[SkillsFuture Deposit] 4 Day Art and Science Series: Intermediate Bread Making (Weekend)- BI-1001

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9 available
[Non-SkillsFuture Option] 4 Day Art and Science Series: Intermediate Bread Making (Weekend)- BI-1001

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Dear Valued Customers,

Please read the following carefully should you wish to utilise your SkillsFuture Credits – we would not entertain requests should there be a failure to comply to the following guidelines by SkillsFuture and T&Cs of Creative Culinaire.

In accordance to the recent guidelines published by SkillsFuture Singapore regarding SkillsFuture Claims, from 19 May 2017, there will no longer be pay-to-individual option for all SkillsFuture Claims. SkillsFuture will now pay the fee directly to the Training Provider (Creative Culinaire). We would like to highlight the following changes to our valued customers:

  • There will now be 2 options when selecting the class. Please select the one that is relevant (kindly note that no refunds will be entertained for incorrect selection of options)
    • No claim from SkillsFuture (You will pay full fee directly to Creative Culinaire)
    • Claiming from SkillsFuture
      • You will be required to pay a $100 refundable deposit (*terms and conditions apply) to secure your registration. Registration must be done with Creative Culinaire before proceeding for claims as confirmation of the class is required by SkillsFuture as a supporting document.
      • This deposit will be refunded in cash on the first day of your lesson
      • Should you change, cancel the class or no-show, the deposit will be forfeited
      • After paying the $100 refundable deposit, you have been “soft booked” for the class. You may now proceed to SkillFuture Claims website to submit your claim. The following documents are required:
        • Please ensure that the claimant is the attendee for the class (it is an offence to claim from another person’s account)
        • Creative Culinaire accepts soft bookings up to 90 days prior to the class. However, SkillsFuture Claims can only be done 60 days before the course start date. Please submit your claims as soon as the claims window opens
        • Please ensure registration name is exactly according to your NRIC. SkillsFuture and Creative Culinaire would require this to verify the bookings and claims
        • Please submit the Ticket from Creative Culinaire (not invoice from paypal). The Ticket would specify the Class Date, Time, Course Code and Your Name. This must be submitted as supporting evidence to ensure a successful claim.
        • Input the course fee as amount “payable by you” and “amount payable by you” should be the course fee and not the $100 deposit. And select fees payable to Training Provider.
        • Questions pertaining to SkillsFuture Claim should be directed to SkillsFuture as Creative Culinaire does not have information with regards to your claims.

Please click here for a step-by-step illustration on the new procedures and Frequently Asked Questions.

What to expect:

  • Bakery Science and Baker’s Mathematics for successful bread making
  • Ideal dough temperature in bread making
  • Friction factor, and mathematical calculations to achieve the ideal dough temperature through manipulation of water temperature
  • Advanced methods of bread making
    • Poolish, Pate Fermentee or old dough method
    • Preferment and overnight fermentation
    • Hot water dough method
    • No time dough method
    • Formulating a all-purpose sponge
    • Creating a master sponge
    • Achieving a thin and crisp crust
  • Learn advance techniques of scoring and shaping
  • Incorporating flavour enhancers and key considerations (e.g., large cubes of cheese)

Fees include:

Ingredients for the class

Recipes for items learnt