This programme equips learners with the ability to apply the knowledge and skills in making basic bread products. It also includes the types and uses of baking tools, equipment and ingredients.

Course reference no: CRS-Q-0039783-FSS


4 Consecutive Weekdays

  • 4 - 8 May 2020 (No class on 7 May due to public holiday)
  • 1 - 4 Dec 2020

4 Consecutive Saturdays

  • 6, 13, 20, 27 June 2020
  • 4, 11, 18, 25 July 2020
  • 1, 15, 22, 29 Aug 2020 
  • 5, 12, 19, 26 Sept 2020
  • 3, 10, 17, 24 Oct 2020

*Dates are subject to change

4 consecutive Saturdays ; 8:30am - 2:30pm

4 Days ; 2pm - 8pm

After completing this programme, learners will have the requisite knowledge and application skills to make basic breads and be able to apply them to the workplace.

This course is developed under the new Skills Framework (SFw) for Food Services; a SkillsFuture initiative developed for the Singapore workforce to promote skills mastery and lifelong learning.

Learners will be taught:

  • Types and uses of baking tools and equipment
  • Types, characteristics, functions and quality indicators of baking ingredients
  • Fermentation process and gluten development
  • Recipes and methods of making different types of basic breads
  • Importance and use of baker’s percentage and its formula
  • Importance of proper measurements, sifting dry ingredients, resting dough and yield
  • Importance of ratio of liquid to dry ingredients
  • Importance of scaling ingredients and dough
  • Types of dough and methods of making and shaping basic dough
  • Importance of knocking back and shaping dough and scoring bread
  • Principles of baking basic breads
  • Indicators of doneness
  • Methods of cooling and storing bread products
  • Quality characteristics of dough and basic bread products
  • Common faults in basic bread making that affects the quality of the products and how to prevent them
  • Food and Workplace Safety and Health (WSH) requirements

And be trained to:

  • Assemble baking tools and equipment
  • Prepare ingredients for bread making
  • Prepare, shape and proof dough
  • Bake proofed dough
  • Cool and store finished bread products
  • Reinstate work station

Upon successful completion of training and passing of assessment for the programme:

  • Learners will receive a Statement of Attainment (SOA) for the Skill Standard “Make Basic Breads” 
  • The SOA will be issued by SkillsFuture Singapore (SSG)

WSQ-Make Basic Breads

(with effect from 1 April 2020)

Singaporeans (with WTS Funding) Singaporeans/SPRs (SME-Sponsored)

≥21 years old) 

International Students
Programme Fee SGD 990.00 SGD 990.00 SGD 990.00 SGD 990.00
SSG Funding SGD (891.00) SGD (891.00) SGD (891.00) -
Application Fee (Non-refundable) SGD 20.00 SGD 20.00 SGD 20.00 SGD 20.00
Total Fees Payable SGD 119.00 SGD 119.00 SGD 119.00 SGD 1,010.00
GST (7%) SGD 8.33 SGD 8.33 SGD 8.33 SGD 70.70
WTS Funding SGD (49.50) - - -
Net Fees Payable SGD 77.83 SGD 127.33 SGD 127.33 SGD 1,080.70
Absentee Payroll Funding, up to the following amount SGD 227.28 SGD 180.00 SGD 108.00 -

SSG Programme Fee Funding

Enjoy up to 90% SSG programme fee funding for all Singaporeans and SPRs who are eligible for our WSQ Continuing Education Modular (CEM) programmes.

Enhanced Training Support for SMEs – up to 90% Programme Fee Funding

Eligible for SMEs that meet all of the following criteria:

  1. SME must be registered or incorporated in Singapore
  2. At least 30% local shareholding by Singaporeans or SPRs
  3. Employment size of not more than 200 (at group level) or with annual sales turnover (at group level) of not more than SGD100 million
  4. Trainees must be hired in accordance with the Employment Act and fully sponsored by their employers for the course
  5. Trainees must be Singaporeans or SPRs

Workfare Training Support (WTS) Funding - Up to 95% Programme Fee Funding

Eligible for:

  • Singaporeans who are eligible for our WSQ Continuing Education Modular (CEM) programmes;
  • Aged 35 years old and above;
  • Earn a monthly income of not more than SGD2,000.

Absentee Payroll (AP) Funding 

A grant to help employers defray the manpower costs incurred when they send their employees for certifiable skill training during working hours. Visit SkillsConnect for more information.

SkillsFuture Credit (SFC)

All Singaporeans aged 25 and above can use their SkillsFuture Credit from the government to pay for a wide range of approved skills-related courses. Visit the SkillsFuture Credit website ( to choose from the courses available on the Training Exchange course directory.

  • Be able to speak, read and write English.
  • At least 16 years old.
  • Basic culinary experience.
  • Enrolment is subject to availability and incomplete applications will not be processed.
  • The programme is conducted in English and proficiency in the language is a requirement.
  • Programme contents and all prices are subject to change.
  • Required Attire:
    - White collared shirt (No see-through, sleeveless, revealing, designs or patterns)
    - Black Pants (No jeans, leggings, jogging or cargo pants)
    - Black covered shoes (No slippers, high heels or sports shoes)
    - As per the Academy's grooming policy, hair / head accessories such as caps, hats or any other headgears are not allowed
  • Failure to comply to grooming standards will result in non-participation.
  • Trainee who chooses to drop out prior to successful completion will be requested to pay the programme fees in full and will not be entitled to any SOAs or certificates.


  • Food items from all Practical classes shall be consumed in the Academy, either during lunch or dinner time.
  • For food safety purposes, food items are not allowed to be taken home for consumption. 

1. Please ensure that all documents listed below are duly prepared:

International Applicant Singaporean/SPR Applicant
Copy of Passport and Work Pass (front and back)  
Company letter (if you are sponsored by company, signature required) Company letter (if you are sponsored by company, signature required)


2. Click here to apply. Please allow approximately 10 minutes for the online application and ensure all documents are duly completed and submitted online. Any incomplete application will not be processed.

3. Application Fee is non-refundable and non-transferable. Confirmation of seats is on a first come first serve basis with full payment received via online debit / credit. Alternatively, we accept NETs, local cheque for local applicants; bank drafts and telegraphic transfers for international applicants. The details are as follows:

Beneficiary: At-Sunrice GlobalChef Academy Pte Ltd
Bank: United Overseas Bank Limited
Branch: South Bridge Road
Bank code: 7375
Branch Code: 343
Account No: 934-342-2489


4. For successful applicants, we will email a Confirmation of Acceptance before the commencement of the programme.

5. Please be advised that full payment of administration fee and programme fee has to be made before class commencement.

6. Training Quality and Outcomes Measurement Survey (TRAQOM) by SkillsFuture Singapore

SSG will conduct the two post-course evaluation surveys in the following manner:

  • The Quality Survey will be conducted after the course end date through an electronic survey. The survey will be emailed to the trainee through SSG’s central survey system.
  • The Outcomes Survey will be administered once a year through a contracted vendor. The survey will be sent to shortlisted trainees who have completed their full qualification course(s) or CU(s).
  • Trainee is to provide your personal email and phone number for SSG to conduct the surveys.
  • All corporate companies registering their staff for training are to avoid using centralized corporate email and have to use their staff email and phone number for SSG to conduct the surveys.