Budding scientists out there... if you love to feel the texture of bread, savour your bread... then this is for you! Bread-making isn't a "piece of cake" or "as easy as a pie". There’s science in bread-making. Come join us to have a glimpse as to what a Baking Technologist or R&D Bakery Chef has to know and do... (i) decide on the type of baking methods to adopt to maximise production and achieve the desired bread quality, (ii) know how to optimise the functions of different baking ingredients to evaluate the dough quality, (iii) test the quality of the baked bread. That's when the proof of the pudding is in the eating!
This module will be conducted within a duration of 22.5 hours.
At the end of the module, students will be able to:
Assessment Components
Students will be assessed based on the following:
Completion Criteria
Students are required to:
For details of the ApLM@Poly module runs and registration, please visit ApLM Portal.
ApLM@Poly is designed for MOE Secondary School students.
For module enquiries, please contact:
Emma_CHOONDEE
@tp.edu.sg
For general enquiries, please contact the overall coordinator:
APLM@tp.edu.sg
Temasek Polytechnic reserves the right to alter the course, modify the scale of fee, amend any other information or cancel course with low enrolment.
