Nothing beats freshly baked bread! This module is designed for beginners and bread enthusiast who desires to make bread from scratch. As It may seen daunting, we will uncover the mystery and beauty of bread making without fear. Students will learn techniques and science behind the bread, student will also learn different ways to shape bread and how to present it. And lastly, learn to apply and be able to recreate at home.
2020 - 1st Run
2020 - 2nd Run
2020 - 3rd Run
08:00 - 14:00
*inlcusive of ingredients
At the end of the module the participant will be able to:
Understand the fundamentals of ingredients, baking process/stages and fermentation.
Basic techniques of dough development in baking, including mixing and bulk fermentation, diving, shaping, proofing, scoring and baking.
Appreciate the essence of bread making.
Pan de Sal, Whole Wheat Bread, Focaccia, Ciabatta, Baguette
Proofing, Scoring and Make up
Chef Leslie is a graduate of DLS-CSB under the School of SHRIM with specialization in Culinary Arts. She started her career working at 5 star hotels and eventually moved to Singapore to further her studies and to work for celebrity restaurants.
Currently, she is a part time faculty teaching baking and pastry class as well taking R&D consultation projects in launching new products.
REINVENT. Learn for Life.
For inquiries, Look for
Benilde - Continuing Education
(+63) 8230-5100 local 3802
(+63) 8400-5425 I (+63) 8400-7405