Tampines East CC Baking Class: S$40 Bread Session, 16 Nov

Tampines East CC, at 10 Tampines Street 23, Singapore 529341, is running a one-session Breadmaking class on Monday 16 November 2026 from 10:30am to 1:00pm. The course is listed on the People's Association's onePA site from S$40, and the trainer collects a further S$8 for materials and ingredients on the day. It is taught in English, takes anyone aged 10 and above, and pairs participants in twos. It is a community-club course, so the price sits well below what commercial baking studios charge.

The class is organised by Tampines East CC, a People's Association community club whose official address is 10 Tampines Street 23, Singapore 529341. The club's counter services run from 10:00am to 6:00pm. The club's onePA page lists wheelchair accessibility and Wi-Fi. You will not find a bakery shopfront here: the lesson happens inside the community club, which is why the fee is a fraction of what commercial studios in town charge. Bring your own container, because the bread you make leaves with you.

The course description promises that participants will create a variety of breads, buns and rolls at home. The posted menu has two items. First, you make a sourdough ciabatta with yeast, a hybrid method that gives you a more forgiving rise than a pure wild-yeast loaf. Second, you are taught how to make a sourdough culture without yeast, the starter that lets you repeat the baking at home. Only those two items are listed, so go in expecting a focused session on ciabatta and starter-making and not a broad survey of buns, rolls and enriched doughs.

The trainer is Ong Beng Chun David. According to his onePA profile, he started his career as a baker in a production kitchen and knows the kitchen operations of hotels, private restaurants and factory production kitchens. He has also worked on food costing, product marketing and market trend research. He has worked at the Shangri-La Hotel and at the Sentosa Resort and Spa in Singapore. He holds a Diploma in Baking and Pastry from the Ceral Tech School of Baking Technology, and an Advanced Certificate in Training and Assessment and Advanced Food Hygiene from Ngee Ann Polytechnic. The profile calls him a friendly trainer.

The menu separates two techniques, and the difference is worth understanding before you go. A sourdough culture without yeast is flour and water left to ferment so that wild yeast and bacteria establish themselves, and it takes days of feeding, which is why a three-hour class can only teach you how to begin it and how to maintain it. The ciabatta, made with yeast, rises in hours, so you can finish it in the room. That split is sensible teaching: you bake something real and warm before you leave, and you also carry home the slower project, a jar you can feed on your own counter.

The listed price is a range of S$40.00 to S$45.00, and the page does not say which band applies to whom, so the exact amount is shown when you press Book now on onePA. The S$8 material and ingredient fee is paid separately, directly to the trainer, so carry cash or a payment method that works for a small amount. The registration closing date is shown as 16 November 2026, the same day as the lesson. In practice, book well before the Monday, because community-club courses with a single session and small pairs can reach their cap early.

The class is open to participants from 10 years old, so a parent and a pre-teen can work together as the two-person team the trainer asks for. The trainer pairs participants two to a group, so you share a work table, a bowl and the shaping job with a partner. Come with a friend or family member if you want to choose your partner, and expect to share the dough weighing and folding. Adults who have never handled a sticky ciabatta dough will find the format forgiving.

The single session runs for two and a half hours, from 10:30am to 1:00pm. That is long enough to mix, rest and shape a ciabatta and to learn the starter method, but it is not a full-day bake. A weekday-morning slot suits retirees, shift workers and parents with children in afternoon school, and it is poor for anyone working a standard office day. If Monday morning is impossible, check the onePA course search for other breadmaking sessions at community clubs, because dates differ by club and each lists its own trainer, price and venue.

The only requirement on the course page is to bring a container. The bread you shape and bake is yours, so a lidded box that fits a flat ciabatta is a better choice than a bag that will squash it. Wear closed shoes and tie back long hair, as in any kitchen classroom. You will also leave with the method for a yeast-free sourdough culture, which is the real prize, because a starter kept on a Tampines kitchen shelf lets you bake every week. Ask the trainer how often to feed it before you leave.

Book this if the budget matters and a single morning of guided practice is what you need. At S$40 plus S$8, it costs a fraction of private studio classes, and the trainer has real hotel kitchen experience. Skip it if you want a broad pastry curriculum, a Saturday slot or a studio with a retail bakery attached, because none of those apply. The class is about one ciabatta, one starter and a pairing system. If the date does not work, the same onePA course finder lists breadmaking sessions at other community clubs on other days.

Every fact above comes from the onePA course page, reference code C027244088, which the People's Association updated on 18 March 2026, and from the Tampines East CC page on the same site. The course page shows an English-language class, one session and the organiser as Tampines East CC. If a detail such as the registration cut-off matters to you, read it on the Book now screen, because that is where the platform confirms your seat. The trainer's profile is linked from the course page and lists his certifications in full.