2-Month Weekend Baking Course

Learn bread baking before wasting ingredients.

Build practical dough, fermentation, shaping, and baking skills through JWC Academy's hands-on weekend course.

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Check Weekend Course Availability See course modules

The team confirms the current intake, full fee, and registration terms before payment.

40Bread baking techniques

2 monthsWeekend course

16+Entry age

JWC Academy students practicing bread dough shaping

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Fresh croissants from bakery course practice

Weekend practice output

Make croissants, soft buns, pizza, focaccia, bagels, and sourdough step by step.

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01 · Skills you’ll learn

4 baking skills you can actually use.

View all 8 sessions

JWC Academy baking students learning to read and handle dough

Read dough and fermentation changes

Feel hydration, gluten development and proofing instead of relying only on time.

Focaccia dough being shaped and topped during JWC Academy baking practice

Shape and bake everyday breads

Control shaping, toppings, temperature and finishing across bagels, focaccia and buns.

Concept image illustrating croissant dough lamination

03 Concept visual · skills are practised in class

Laminate croissant dough with control

Manage butter, folds, cutting, rolling and proofing through a clear workflow.

Concept image illustrating a finished sourdough loaf

04 Concept visual · skills are practised in class

Build sourdough from starter to loaf

Connect starter care, mixing, folding, shaping, scoring and baking.

Classes are arranged for hands-on guidance. Ask our team for the latest intake and registration arrangements.

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From the Founder

Why we teach dough logic, not just recipes.

I started JWC Academy in 2009 because I believed hands-on skills training should be structured and honest about what it takes to build real technique, not a one-off recipe handout.

Before JWC, I built and ran more than 30 cafes across Malaysia, many with their own bakery counters. I kept seeing the same gap: people who could follow a recipe once, but couldn't explain why a dough behaved a certain way, or fix it when it didn't. That gap is what this course exists to close.

The weekend format is designed around live practice and correction, so students can understand what changed in the dough instead of only copying a finished result.

5.0★ · 270+ Google reviews — verify on Google

"I built the course I wished existed when I was learning." — Nelson Lai, Founder, JWC Academy

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Student progress

Before / After should be visible.

Start from handling dough by hand, then work toward bread and pastry outputs you can repeat with clearer technique.

Before: first dough practice

Learn how dough feels, rests, stretches, and changes during practice.

After: course output

Move toward shaped, proofed, baked products with a clearer workflow.

Student photos

Learning by doing, not just watching.

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Focaccia dough being topped with rosemary in baking practice

Students kneading dough during weekend baking class

Hands kneading dough on a floured surface

Students learning dough handling together

JWC Academy student review

See how JWC students describe the classes.

This review is from JWC Academy’s own channel and covers the academy’s classes in general, not the baking course specifically.

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JWC Academy students practicing baking in class

Class location JWC Academy

No. 22, Jalan Jalil 1, The Earth Bukit Jalil, 57000 Kuala Lumpur.

Student learning moments

Show real classroom practice before asking students to inquire.

Qualifications

JWC Academy Certificate of Attendance after completion. This is not a third-party qualification or diploma.

2-Month Weekend Bakery Course

Turn baking interest into repeatable bread skills.

This weekend course is designed for beginners and baking lovers who want systematic knowledge, practical techniques, and confidence with dough, fermentation, shaping, and baking principles.

BuildDough and fermentation basics.

PracticeBagel, focaccia, pizza, buns, croissant.

RepeatClear techniques for home baking.

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Course modules

Eight weekends from bagels to sourdough.

The course moves from lower-risk doughs into filled buns, laminated pastry, and sourdough so students build confidence step by step.

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Learning method

Read the dough, control the process, then repeat the result.

The sequence starts with simpler dough handling, then adds fermentation, fillings, lamination, and natural starter work so each new product builds on an earlier decision.

Mix → Ferment → Shape → Bake and evaluate

Swipe to explore all 8 modules →

Day 1

Classic original bagel

Learn bagel history, low-hydration high-gluten dough theory, mixing, kneading, fermentation, shaping, boiling, and baking.

Day 2

Rosemary sea salt focaccia

Practice focaccia fermentation, shaping, toppings, and baking technique, then compare high-hydration and low-hydration dough logic.

Day 3

Margherita and four-cheese pizza

Learn pizza dough shaping and stretching, thin-crust versus thick-crust styles, topping design, and bake control.

Day 4

Japanese milk soft bun

Understand Japanese soft bun structure, yudane/tangzhong methods, kneading technique, and fermentation temperature control.

Day 5

Purple sweet potato bun and black sesame cheese bun

Learn filling techniques, surface decoration, and finishing with sesame, cheese, nuts, and shaped soft-bread variations.

Day 6

Croissant dough preparation

Study croissant history and process, flour and butter selection, dough preparation, and early-stage handling before lamination.

Day 7

Classic croissant and chocolate croissant

Practice butter folding, single and double turns, triangle cutting, rolling, proofing, baking, and chocolate croissant assembly.

Day 8

Sourdough and final presentation

Learn starter cultivation, dough mixing, stretching, folding, shaping, scoring, baking, and final product presentation.

Included

What the learning structure covers.

Eight structured modules from bagels to sourdough.

JWC Academy attendance certificate.

The attendance certificate is not a third-party qualification or diploma.

Current course inclusions are confirmed before registration.

What you leave with

Eight weekends of practice, and something to show for each one.

Hours hands-on

Eight sessions of four hours each, spent working dough rather than watching slides.

Products you bake

Bagel, focaccia, pizza, milk bun, filled bun, croissant, chocolate croissant, sourdough — and you take what you bake home.

Extra to buy

Ingredients, tools, and equipment are provided in class. Bring yourself; equipment stays at the academy.

Verifiable record

A JWC Academy Certificate of Attendance with a number anyone can check at jwcacademy.com/verify. It is a record of attendance, not a diploma or third-party qualification.

How guidance works

Practice with observation, feedback, and another attempt.

The teaching format focuses on visible dough changes, clear demonstrations, and hands-on correction throughout mixing, fermentation, shaping, and baking.

Observe

See the target texture and workflow.

Practice

Build the motion through hands-on work.

Adjust

Use feedback on the next attempt.

Weekend baking classroom

A practical learning environment built around demonstration, repetition, and correction.

Xiao Wei

Lead instructor · Weekend baking course

Xiao Wei teaches both the English and Chinese weekend baking streams at Bukit Jalil, and is in the room for every one of the eight sessions.

JWC Academy baking instructor with students in class

Practice Standard

Read the dough, adjust the process, repeat the result.

Practise mixing, fermentation, shaping, proofing, and baking with observation and instructor feedback. The goal is a workflow you understand and can repeat.

Hands-on learning, corrected step by step.

Learning support

If you do not understand, keep practicing with guidance.

The goal is not to rush through recipes. Students need time to repeat dough handling, shaping, proofing, and baking decisions until the process becomes clearer.

Specific class support rules should be confirmed with the JWC Academy team before registration.

Small class focus

Why we do not position this as a large lecture class.

Baking requires hands-on correction. Class arrangements should leave room for instructor observation, feedback, and practical equipment flow.

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Next confirmed intake · October 2026

One campus, two language streams. Know your dates before you pay.

The baking course runs at Bukit Jalil only — there is no Johor Bahru intake. Three intakes a year: April, August and October.

JWC Academy baking classroom at Bukit Jalil, Kuala Lumpur

English stream

Saturdays

First class

3 October 2026

Saturdays · 9:30am–1:30pm

All 8 class dates

Oct 3, 10, 17, 24 · Oct 31, Nov 7, 14, 21

Students working dough at the JWC Academy Bukit Jalil baking classroom

Chinese stream

Sundays

First class

4 October 2026

Sundays · 9:30am–1:30pm

All 8 class dates

Oct 4, 11, 18, 25 · Nov 1, 8, 15, 22

Campus

JWC Academy · The Earth @ Bukit Jalil

22-2, Jalan Jalil 1, The Earth @ Bukit Jalil, 57000 Kuala Lumpur

Dates and campus taken from JWC Academy’s current class sheet on 22 August 2026. The team reconfirms with you before any payment.

Student Community

Leave with a clearer way to keep practising.

The course is designed to help you read dough changes, review each stage, and continue building a repeatable workflow after the final session.

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Weekend course enquiry

Ask about the October intake before the seats are taken.

Leave your details and our team will confirm availability and the registration steps.

Course fee · October 2026 intake

RM3,599

Eight sessions, 32 hours — about RM450 per session, ingredients and equipment included.

RM3,399/pax

Save RM200 each

Three or more

RM3,249/pax

Save RM350 each

· Instalment plan available — the team confirms the schedule of payments with you.
· Employers can claim this course under their HRD Corp levy. Our manager handles the application; approval and amount are decided by HRD Corp.
· A seat is held only once payment is confirmed.

Direct inquiry

014-301 6442

Your information goes to JWC Academy's lead inbox.

FAQ

The questions people ask before they register.

Can I join with zero baking experience?

Yes. Session one starts with bagels — mixing, fermentation, shaping, boiling and baking — and builds up from there. No prior baking is assumed.

Do I need to buy tools or ingredients?

No. Ingredients, tools and equipment are provided for every session. Bring yourself. Equipment stays at the academy; what you bake goes home with you.

Is the course held in Johor Bahru?

No. The weekend baking course runs at the Bukit Jalil campus in Kuala Lumpur only. Our coffee weekend course is the one that also runs in JB.

English or Chinese?

Both, as separate streams at the same campus. English runs on Saturdays, Chinese on Sundays — same eight sessions, same hours.

Will I get a certificate?

You receive a JWC Academy Certificate of Attendance after completing the course, with a number you can verify at jwcacademy.com/verify. It records that you attended — it is not a diploma or a third-party qualification.

Can I pay in instalments, or claim it through my company?

An instalment plan is available — the team will confirm the payment schedule with you. Employers can also claim this course under their HRD Corp levy; our manager handles that application, and approval and amount are decided by HRD Corp.

What happens if I miss a session?

Please raise it with the team before you register. Replacement arrangements depend on the intake and the session you miss, so we would rather confirm it for your specific dates than promise something general here.