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.


Upon completion, graduate is awarded with a Statement of Attainment (SOA) in WSQ Make Basic Breads.
Course Reference No: TGS-2019504599

4 Consecutive Saturdays
Duration: 24 hours (including e-learning off campus)
Date Delivery Mode & Time
9, 16, 23 & 30 Jan 2021 (FULL)
  • Practical and Assessment: 8am - 12pm (4 days)
  • Synchronous E-learning (via Zoom): 9 Jan 2021 only, 3pm - 5pm
  • Asynchronous E-learning (Self Study): 6 hours
 6, 13, 20 & 27 Mar 2021 (FULL)
  • Practical and Assessment: 8am - 12pm (4 days)
  • Synchronous E-learning (via Zoom)
  • Asynchronous E-learning (Self Study): 6 hours
 3, 10, 17 & 24 Apr 2021 (FULL)
  • Practical and Assessment: 8am - 12pm (4 days)
  • Synchronous E-learning (via Zoom)
  • Asynchronous E-learning (Self Study): 6 hours
8, 15, 22 & 29 May 2021 (FULL)
  • Practical and Assessment: 8am - 12pm (4 days)
  • Synchronous E-learning (via Zoom)
  • Asynchronous E-learning (Self Study): 6 hours
 5, 12, 19 & 26 Jun 2021 (FULL)
  • Practical and Assessment: 8am - 12pm (4 days)
  • Synchronous E-learning (via Zoom)
  • Asynchronous E-learning (Self Study): 6 hours


4 Consecutive Weekdays
Duration: 24 hours (including e-learning off campus)
Date Delivery Mode & Time
15-18 Feb 2021 (FULL) 
  • Practical and Assessment (4 days)
  • Synchronous E-learning (via Zoom)
  • Asynchronous E-learning (Self Study): 6 hours

*Dates are subject to change

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

Recipes (Demonstration Only):

  1. Baguette Viennoise (Dough Kneading)
  2. Raisin/Walnut Rye bread (Dough Kneading)
  3. Country Bread (Dough Kneading)
  4. Whole-wheat Bread (Dough Kneading)
  5. English Muffin (Dough Kneading)
  6. Pullman Loaf (Dough Kneading)
  7. Pizza Dough
  8. Fermented Dough

Recipes (Demonstration & Hands-On):

  1. Dinner Roll
  2. Challah Bread
  3. Focaccia
  4. Baguette Viennoise (Dough Shaping)
  5. Raisin/Walnut Rye bread (Dough Shaping)
  6. Country Bread (Dough Shaping)
  7. Whole-wheat Bread (Dough Shaping)
  8. English Muffin (Dough Shaping)
  9. Pullman Loaf (Dough Shaping)

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)


International Students
Programme Fee SGD 990.00 SGD 990.00
SSG Funding SGD (891.00) -
Application Fee (Non-refundable) SGD 20.00 SGD 20.00
Total Fees Payable SGD 119.00 SGD 1,010.00
GST (7%) SGD 8.33 SGD 70.70
Net Fees Payable SGD 127.33 SGD 1,080.70

- Prices are subject to change.
- SSG Funding up to 90% programme fee is for all eligible Singaporeans and SPRs. Funding validity period is up to 30 Jun 2021. 
- This is a SkillsFuture Credit (SFC) eligible programme.
- Application fee is non-refundable. 

Only applicable for Singaporean and Singapore PR trainees

Additional Funding* 


WSS Scheme**


WSS Scheme**





Training Allowance at $6 per hour, capped at 180 hours per WSS Eligibility Year 

 SGD 144.00   -  -  -

Enhanced Absentee Payroll, capped at $10 per hour (Valid till 31 Dec 2020) 

 -  SGD 240.00   SGD 240.00  SGD 240.00

Absentee Payroll, capped at $7.50 and $4.50 per hour for SME and Non-SME respectively 

 -   SGD 227.28   SGD 180.00   SGD 108.00 

*Application through SkillsConnect / new Training Grants system.
** The Workfare Skills Support Scheme (WSS) replaces the Workfare Training Support Scheme (WTS) with effect from 1 July 2020.

Workfare Skills Support (WSS) Scheme 

  • For employed Singaporeans aged 35 years old and above and earn a monthly income of not more than SGD2,300.
  • Eligible individuals may receive Training Commitment Award; Training Allowance (for self-sponsored only).
  • Company sponsored gets Absentee Payroll up to 95% of trainee hourly basic salary.
  • Visit for more information.

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 for more information. 


  • 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.