Requirements and Remarks:

Trainer: Ong Beng Chun David Mobile: 94278383 _______________________________________________________________ *** _______________________________________________________________ MENU 3 Participants will learn: Day 1: French Bread, Garlic Toast & Olive Focaccia Bread Day 2: Walnut Bread, Wholemeal Bread & Multi-Grain Bread All recipes without egg, suitable for vegetarians _______________________________________________________________ FEES: PER SESSION - Ingredient fee of $15 per person per session (payable directly to the trainer on the day) - This is in addition to the course registration fee - Please bring a container _______________________________________________________________ You have two payment options for registration: 1. Using SkillsFuture Credit: • Check your credit balance at myskillsfuture.gov.sg • Visit any Community Centre counter with your preferred Course Code • Get your invoice from CC (No payment needed upfront) • Submit your claim on myskillsfuture.gov.sg at least 7 days before the class starts • If your SkillsFuture credit doesn't cover the full fee, pay the remaining amount at the CC counter • Please retain a screenshot of your Claim ID 2. Not using SkillsFuture Credit: • At Community Centres: o Counter payment via credit/debit card or EZ-Link o E-Kiosk payment via NETS, credit/debit card, or EZ-Link • Online payment: o Visit OnePA.Gov.SG o Pay using credit/debit card For any assistance, you may: • Visit your nearest Community Centre • Contact SkillsFuture at 6785 5785 (Monday to Friday, during office hours) _______________________________________________________________ Class Details: 1) Group Structure: - 2 persons per group - Maximum class capacity: 12 participants 2) Class Format: - Hands-on baking class - Filling demonstration conducted by the trainer 3) Fees: - Ingredient fee: $10 per session - Payable directly to the trainer - This is in addition to the course registration fee 4) Important Notes: - Each group will work together on their baked goods - All ingredients and equipment will be provided - Wear comfortable, closed-toe shoes for safety - Long hair should be tied back 5) Booking: - Early registration is recommended as spaces are limited _______________________________________________________________