14-Day Commercial Bakery Course

Since its inception in 2009, our 14-Day Commercial Bakery Course has attracted baking enthusiasts, entrepreneurs, and industry professionals from both local and international backgrounds. This intensive program provides a comprehensive exploration of the bakery industry, equipping participants with invaluable skills and insights.

Throughout the 14-day course, participants will immerse themselves in hands-on training within a professional environment using commercial bakery equipment. From mastering the fundamentals to refining advanced techniques, our curriculum covers a wide range of baking disciplines, including artisan breads, intricate cakes, and delicate pastries.

Designed with meticulous attention to detail, our program caters to both aspiring bakers looking to enter the industry and seasoned professionals aiming to refine their craft. Beyond skill development, participants will benefit from expanding their professional network and gaining insights from industry experts.

Whether you’re pursuing a passion or seeking to advance your career, our 14-Day Commercial Bakery Course promises an enriching experience that will leave a lasting impact on your journey in the world of baking.

Bread Module

• Baker’s Mathematics: Formula Analysis and Recipe Creation
• Direct and Indirect/Preferment Methods: Pros and Cons
• Types of Bread Improvers for Commercial Bakeries
• Fermentation and Proofing Effects on Final Product
• Oven Control and Baking Techniques
• Bread Production Systems: Direct vs. Preferment
• Asian Tang Zhong and Western Crusty Breads
• Art and Science of Sourdough Breads
• Standard Operation Procedure (SOP) for Production, Storage, and Shelf Life
• Exploration of Healthier Choices

Cake Module

• Baker’s Mathematics: Recipe Creation and Troubleshooting
• Gateau/Layered Cake Building Blocks
• Base Production: Sponge Layers, Jaconde, Dacquiose
• Filling Production: Creme Patisserie, Chiboust, Crémeux, Diplomat Cream, Bavarian, Mousseline Creams, Chocolate, and Fruit Mousses
• Glazing Techniques: Shiny and Chocolate Glazes
• Chocolate Decoration Production
• Plain Cakes: Cheesecakes, Muffins, Wholesome Cakes with Longer Shelf Life
• Standard Operation Procedure (SOP) for Production, Storage, and Shelf Life
• Exploration of Healthier Choices

Pastry Module

• Temperature Control During Processing, Storage, and Baking
• Lamination Science
• Savory and Sweet Puff Pastry Production
• Yeasted Lamination Pastry Science
• Croissant, Pain Au Chocolat, and Danish Pastry Production
• Choux Pastry Production Science
• Assorted Choux Pastry Fillings
• Tart Production Science
• Lining, Shaping, and Filling Techniques
• Standard Operation Procedure (SOP) for Production, Storage, and Shelf Life
• Exploration of Healthier Choices

Course Requirements

Participants are encouraged to have completed Creative Culinaire’s Foundation Bakery Course (Cake & Bread) or an equivalent program at another bakery school prior to enrolling in this course. However, those with relevant experience who have not fulfilled these prerequisites will be subjected to an entrance test before the course begins.

Course Details

Date: 10 March 2025 to 23 March 2025

Time: 9am to 6pm

Course Fees: SGD $5500

Attire

Participants are required to wear a white Chef’s Jacket, which can be purchased from Creative Culinaire if needed. Comfortable closed-toe shoes suitable for kitchen wear are also required.

Additional Details