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2-Day Art and Science Series: Fundamentals of Artisan Bread Making: Foundation


SkillsFuture Eligible


2-Day Art and Science Series: Fundamentals of Artisan Bread Making: Foundation

SkillsFuture Eligible


Flour, water, salt and yeast. Combine these four ingredients, a simple recipe online and you’re probably well on your way to a good artisan bread, right? Well, yes, sort of. You can most probably get a decent loaf out of it.

However, if you’re looking to learn more and to apply your skills to the next level, this 2-day foundation course with Creative Culinaire will help you with both the theory, technique and practice of artisanal bread making. Sourdough, baguettes, and even brioche, learn how to combine very simple ingredients through precise techniques to make something delicious.

Course Outline

  • Learn the brief history of Artisan breads
  • Describe the technical terms and concepts of baking 
    • Bakers’ mathematics
    • Protein level
    • Ash level
    • Falling numbers
    • Moisture level
    • Friction factor
    • Maillard reaction 
  • Explore the key characteristics of ingredients
    • Different types of flour 
    • Understanding enriching ingredients 
    • Functions of yeast
  • Build a sourdough starter and rye sourdough starter using wild yeast
  • Practice traditional scoring and shaping breads, and how to maintain the starter 
  • Understand the common misconceptions, myths and truths about building and maintaining the sourdough starter 
  • Enhance the flavor using traditional methods for deeper flavor 
  • Create and design breads
  • Waste management 
  • Practice kitchen etiquette and handling of tools and equipment

Recipes you’ll learn

  • Walnut Cheese Sourdough
  • Walnut Raisin Sourdough
  • Pain Rustique
  • Flaxseed Sourdough Rye Bread
  • Poolish Baguette
  • Sourdough Pizza
  • Pizza Dolce
  • Pugliese
  • Complimentary Recipes: Brioche, Sourdough Brownie, Pancake

Additional Details

  • Fees include all training materials and ingredients
  • A Certificate of Accomplishment will be given upon completion of course
  • Participants will take home products made during the course
  • Takeaway boxes will be provided according to products made. Additional boxes requested are chargeable 
  • All ingredients are pre-weighted. Additional weighing of ingredients may be required during class.
  • Please refer to Terms & Conditions / FAQ Page for more information

Skillsfuture Funding

Use your Skillsfuture credits to fully pay for the course!

1. Pay a $100 refundable deposit upon registering for the course
2. Receive a confirmation email once payment has been made
3. Proceed to Skillsfuture to submit your claim within 30 days before your course
4. Receive a 10 digit Claim ID from Skillsfuture
5. Attend and enjoy the course!
6. Get your $100 deposit back within 7 working days after the course

Click here to view the Skillsfuture claim walkthrough.

UTAP Funding

Get additional funding for NTUC members

1. NTUC members are able to claim 50% of the unfunded amount
2. For e.g. if the course is $500 and you are only able to claim $200 from Skillsfuture, 50% of the remaining $300 will be funded by UTAP
3. NTUC members are entitled to claim a max of $250 OR $500 (40 and above) per year

Click here to view UTAP claim walkthrough

Click here to view UTAP FAQ


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