Buns, Loaves & Puffs
Batch Cooking & Scalable Recipe Development: bake eight café and kopitiam favourites at volume with an industrial combi oven, so the hundredth bun matches the first.
MODULE :
Batch Cooking & Scalable Recipe Development (TGS-2026066256)
COURSE DURATION :
3 Days (24 hours)
Funding Eligibility Period:
18.09.26 - 17.09.28
TRAINING PROVIDER:
Hustle Academy (53325019J)
Bake at Volume, Consistently and Cost-Effectively
Learn to set up a bake line, schedule around combi oven slots, scale formulas with baker's percentages and manage buffer stock, so every batch comes out the same.
This competency-based course trains you to manage baking production in a commercial kitchen. Working hands-on with an industrial combi oven, you'll bake eight popular café and kopitiam favourites, from Japanese milk bread to handmade kaya toast.
The focus is on producing these bakes at volume, not just once. You'll set up a bakery workstation that flows from scaling to mixing, proofing, baking and cooling, schedule production around fixed oven slots, and scale formulas with baker's percentages so the hundredth bun matches the first.
You'll also track dough yield and portion weights to control ingredient cost and cut waste, and practise cooling, labelling and buffer-stock routines that keep baked goods safe and ready for demand.
Buns, Loaves & Puffs
A 3-day, hands-on course for anyone moving into bakery production: bakers, cooks and kitchen assistants, café and bakery owners scaling up for more outlets, wholesale or delivery, central-kitchen and catering staff, and home-based bakers preparing to produce commercially. No prior baking experience is required, though familiarity with a kitchen environment helps. The course ends with a written assessment and an individual practical assessment on Day 3.
Learn to Make
Japanese Milk Bread with Yuzu Spread
A soft, pull-apart tangzhong loaf paired with a bright, citrusy yuzu spread
Brioche
Classic French bread enriched with butter and eggs, with a glossy golden crust
Banana Bread
A moist, fragrant loaf that turns overripe bananas into a best-seller
Japanese Cream Puff
A crisp, golden choux shell filled with smooth vanilla custard cream
Polo Bao (Pineapple Bun)
A soft, sweet bun under a crackly, sugary crust
Mexican Coffee Bun
A soft bun with a crisp, coffee-scented crust and a melting butter centre
Golden Pillow Bun
A soft, golden bun with a pillowy texture
Handmade Kaya Toast
A white sandwich loaf with fragrant homemade kaya and cold butter
*recipes may be subjected to change
What you’ll learn
Workstation Set-up:
Set up kitchen workstations and layout flows to effectively manage operations and production levels during high-volume bulk preparation
Production Scheduling:
Coordinate cooking workflows according to fixed kitchen production schedules to maximize kitchen production capacity and reduce waiting times
Recipe Scaling:
Adjust scaling methods for recipes to ensure product consistency and prevent quality issues when expanding food production volumes
Yield & Portion Control:
Use yield tracking and portion controls to monitor raw material usage, reduce food waste, and manage kitchen operations and production costs
Cooling, Labelling & Buffer Stock:
Implement cooling, labeling, and buffer stock management practices to ensure safe food and beverage production storage
Your achievement, certified.
Every learner who successfully completes this course will receive a Certificate of Completion issued by Hustle Academy. This certificate serves as a formal recognition of your skills and effort, and can be proudly added to your resume, LinkedIn profile, or professional portfolio.
Find the Right Fee for You
$1046.40
Course fee funding only applies to Singaporeans & PRs
$566.40
Remainder of the course fees are SkillsFuture Credits & PSEA deductible
$374.40
Remainders of course fees are SkillsFuture Credits deductible
Pots & Pans Culinary Studio is a brand by Hustle Academy which is accredited as a Registered Training Provider by SkillsFuture Singapore
Up to 70% Course Subsidy (PSEA Eligible)
Upcoming Class Schedule for
Buns, Loaves & Puffs
Student Experience
A Sneak Peek Inside
A teaser into what you'll experience in class
Interested? Leave your details
Leave us your details and we'll contact you shortly.
Please note that enrolments made through our website are subject to manual approval by our admin team, and registration does not guarantee a confirmed slot. Your booking will be confirmed once you receive an automated Whatsapp message from us
Unfortunately, lessons that you've missed will be forfeited.
Two learners will share one cooking station. Also, maintaining the cleanliness and hygiene of your cooking station and equipment during the class is the learner’s responsibility.
Pots & Pans Culinary Studio is not Halal-certified. However, most of our ingredients used are halal suppliers. We do not use any pork, lard or alcohol in any of our courses. We do have Muslim learners joining our classes regularly.
You will receive a government-issued WSQ SOA (Statement of Attainment) upon completion of the course.
It is advisable to wear long pants and covered shoes as you will be standing for a long period. Feel free to bring along a sweater as it could get cold.
The maximum class capacity will be 24 pax.
Please ensure that you have your Singpass App downloaded on your phone with the account logged in as it will be used for attendance taking.
Yes, we do provide takeaway containers.
Yes! We provide ingredients. There will not be any additional top-up for ingredients.
There will be a S$30 deposit to secure your class slot as we prepare the ingredients 1 day before the commencement of the class. However, the deposit will be refunded to you upon completion of the course.
The subsidies vary depending on your age and nationality.Singaporeans above 40: 70% subsidySingaporeans above 21 or PR: 50% subsidy
Yes! All our courses are designed and structured for students regardless of their level of culinary expertise.
Yes you can! You can use your non-expiring SkillsFuture Credit (Opening Credit) and One-Off SkillsFuture Credit Top Up.
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