Requirements and Remarks:

Trainer: Ong Beng Chun David Mobile: 94278383 _______________________________________________________________ *** _______________________________________________________________ MENU 1 Participants will learn: 1) Sourdough Bread 2) Raisin Scones 3) Rye Sourdough Loaf 4) Making of Sourdough Starter 5) Challah Bread 6) Longan Red Date Bread _______________________________________________________________ CLASS DETAILS GROUP STRUCTURE - Participants will be paired into groups of 2 by the trainer - Maximum of 14 participants (7 pairs). CLASS FORMAT - Hands-on baking workshop - Participants work in pairs assigned by the trainer - All ingredients and equipment provided ADDITIONAL FEE - $28 per participant (ingredient fee) - This is in addition to the course registration fee - Pay directly to trainer on class day REQUIREMENTS - Bring your own container (to bring home baked goods) - Wear closed-toe shoes - Tie back long hair CANCELLATION POLICY - No refund. REGISTRATION - Early booking recommended — limited spaces available - Maximum of 14 participants _______________________________________________________________ YOU HAVE TWO PAYMENT OPTIONS FOR REGISTRATION: USING SKILLSFUTURE CREDIT: • Check the credit balance at myskillsfuture.gov.sg • Visit only Bishan CC counter with the preferred Course Code • Get the invoice from Bishan CC (No payment needed upfront) • Submit the claim on myskillsfuture.gov.sg at least 7 days before the class starts • If the SkillsFuture credit doesn't cover the full fee, pay the remaining amount at Bishan CC counter • To retain a screenshot of the SkillsFuture Claim ID NOT USING SKILLSFUTURE CREDIT: • Visit only Bishan CC counter with the preferred Course Code - Counter payment via credit/debit card, QR PayNow or EZ-Link • Online payment: - Visit OnePA.Gov.SG - Pay using credit/debit card/NETS QR FOR ANY SKILLSFUTURE RELATED ASSISTANCE, YOU MAY: • Visit Bishan CC (Mondays to Sundays, (closed on Public Holidays) 10.00am - 6.00pm) • Contact SkillsFuture at 6785 5785 (Mondays to Fridays (closed on Sat, Sun & Public Holidays) 8.30am to 5.30pm) _______________________________________________________________