WSQ Bake Artisan & Decorative Breads

Course Synopsis:

The aim of this module is to enable learners to design, prepare and produce a range of Artisan and Decorative Bread. They will learn to evaluate and improve the quality of Artisan and Decorative Bread.

Course Objectives:
  • On completion of the course, learners will be able to:
  • List and describe the function of the bread making ingredients
  • Describe the basic dough making techniques used in production of breads and rolls
  • Understand the various fermentation methods used in a variety of bread making systems (pre-fermented doughs, Sourdoughs, bulk fermented & overnight fermentation)
  • Describe the processing parameters followed in the making of a variety of Artisan style bread products
  • Understand the role of Bakers Percentage and Dough temperature calculations in the making of bread products
  • Make handmade and machine-made doughs that are decorated by scoring prior to baking.
  • Evaluate/ score baked breads using a sensory evaluation framework
  • Apply appropriate preparation of oven prior baking and finishing to baked items
  • Evaluate bread products following quality parameters
  • Produce bread dough with standard hygiene and food safety requirements for food production
Products (Practical Component):
  1. Pitta Bread
  2. Ciabatta with Poolish Method
  3. Fougasse with Biga Method
  4. 2 grain 2 seed sourdough
  5. Pain de Champagne
  6. Focaccia Bread
  7. Olive & Sundried tomato Sourdough
Course Structure
Duration 35 Hours 
Timing:9am – 6pm / 9am – 12pm
Mode of Training: Classroom + Practical (Hands-on)
Schedule: <Create a link to a PDF Schedule for the WSQ modules>
Mode of AssessmentBreakdown Course Components
Practical Assessment Written Assessment Practical Training: 31 Hours Assessment: 4 Hours 
Course Fee (For Courses Starting after 1st Jan 2022)
Singapore CitizensPRForeigner
> 40 Years old21 – 39 Years old
> 40 Years old21 – 39 Years old
WSQ Funding Eligibility

Fulfil at least 75% attendance for the training
Marked ‘Competent’ for the assessment to be eligible for funding.

WSQ Claims & Funding Requirements

* Skills Future Credit (SFC) Claim Eligible for all WSQ courses
* UTAP (For NTUC Members) Funding Available

For more information on the funding requirements, please refer to


Statement of Attainment awarded by SSG for WSQ competency unit “WSQ Bake Artisan & Decorative Breads”

To Apply

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Modes of Payment

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By Cheque: – Cheque payment should be crossed and made payable to: ACETEK COLLEGE PTE. LTD.

Reference behind the cheque Student’s Full Name
Student’s Passport Number / NRIC
Course Title – Indicate as appropriate

By Telegraphic Transfer:

Bank Address80 Raffles Place, UOB Plaza 1, Singapore 048624
Account Number340-317-112-1 (SGD)
ReferenceStudent’s Full Name
Student’s Passport Number / NRIC
Course Title – Indicate as appropriate

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