Kuala Lumpur · 2-Month Bakery Weekend Course

2-Month Bakery Weekend Course

Make 6 types of bread. Learn what to do when the dough changes.

Start with the basics. Over eight weekends, you will make bagels, focaccia, pizza, Japanese soft bread, croissants and sourdough. Siew Wei will show you what to look for while the dough is still in your hands.

See the 8 results and book · RM300 View all 8 lessons

Choose a RM300 non-refundable booking deposit or pay the RM3,599 full course fee through JWC's official DOKU pages.

2months of connected practice

8hands-on weekend lessons

Beginnerbeginner-friendly path

Siew Wei in a JWC apron with finished breads in the JWC Academy bakery kitchen

01 · What you’ll learn

Know what to look for. Know what to do next.

View all 8 lessons

Hands working a bread dough on a floured workbench

Make bread that holds its shape

Learn how tension, sealing and hand position affect bagels and soft bread.

Finished Japanese soft bread with a tender loaf structure

Let the dough guide your next step

Use touch and visible changes to decide when to mix, rest, shape or bake.

Finished croissants showing an open laminated honeycomb

Create soft bread and clear croissant layers

Control the dough, butter and temperature to get the texture you want.

A finished sourdough loaf being presented on a wooden board

Know what to change when bread goes wrong

Look at the crust, crumb and fermentation. Then fix the right step next time.

02 · How the class works

Watch the technique. Try it yourself. Fix mistakes before baking.

Siew Wei shows the key technique first. Then you practise it on your own dough. If something is off, she helps you correct it at the workbench.

Siew Wei demonstrating bagel shaping from a learner's viewpoint

See what good dough looks and feels like

Siew Wei shows the movement and the signs that tell you it is right.

A learner stretching dough as Siew Wei guides from the foreground

Make it with your own hands

You mix, handle and shape your own dough. Materials and equipment are provided.

Overhead view of a learner observing and dimpling focaccia dough

Fix mistakes before baking

Check the dough with Siew Wei while there is still time to adjust it.

A sliced sourdough loaf showing crust, scoring and crumb

Understand the result

Use the crust, crumb and shape to see what worked and what needs to change.

Why eight consecutive lessons?

After eight lessons, you will stop relying on the clock alone.

You will make six types of bread. Along the way, you will learn how to tell when the dough is mixed, fermented, shaped and ready to bake.

Bread ingredients arranged for learning hydration and fermentation

Make six different types of bread

Start with bagels and focaccia. Finish with croissants and sourdough.

An assortment of finished breads showing different shapes and crusts

Use the same thinking with different doughs

Learn to read touch, temperature, air and surface changes instead of memorising every answer.

Siew Wei guiding a learner while they evaluate a finished sourdough loaf

Find the problem and fix the right step

Siew Wei corrects your hand position, pressure and timing while you work.

2 months · 8 lessons · 32 hours When you try a new recipe at home, you will know what to check and what to change next.

2 months · 8 lessons · 4 stages

8 lessons. 6 types of bread. A clear result in every class.

Start with bagels, focaccia and pizza. Then move into soft bread, croissants and sourdough. Each lesson gives you a finished result and one skill to use again.

All 8 lessons, products and learning resultsAll eight lessons are shown below.

Swipe to explore all 8 lessons →

Lesson 1

Bagel foundations

Learn dough theory, mixing and the process for classic plain bagels.

What you will learn and practise

Dough structureMixingShapingBoil & bake

Your practical takeaway

Finish chewy, well-shaped bagels and repeat the full process from mixing to boiling and baking.

Finished focaccia showing colour and baked surface texture

Lesson 2

Focaccia and pizza theory

Understand fermentation, hydration and how they influence rosemary focaccia.

What you will learn and practise

FermentationHydrationDough handlingFocaccia bake

Your practical takeaway

Finish rosemary focaccia and recognise how hydration and fermentation change volume and crumb.

Pizza lesson result photographed during the real course

Lesson 3

Pizza practical

Practise shaping and baking Margherita and four-cheese pizza with a repeatable workflow.

What you will learn and practise

ShapingCrust stylesMargheritaFour cheese

Your practical takeaway

Finish Margherita and four-cheese pizzas with a repeatable shaping and baking workflow.

Upright portrait of a finished Japanese soft bread loaf

Lesson 4

Japanese soft bread I

Use Yudane or Tangzhong to understand softness and moisture in milk bread.

What you will learn and practise

YudaneTangzhongSoftnessMoisture

Your practical takeaway

Finish soft, moist milk bread and understand how Yudane or Tangzhong creates that texture.

Close-up of the soft crumb and finished texture of Japanese bread

Lesson 5

Japanese soft bread II

Practise fillings, wrapping and decoration across sweet and savoury soft breads.

What you will learn and practise

FillingsWrappingShapingDecoration

Your practical takeaway

Finish sweet and savoury filled breads with neater sealing, shaping and decoration.

Croissant result showing the laminated structure developed in lesson six

Lesson 6

Croissant I · Lamination preparation

Prepare ingredients, dough and butter with the temperature awareness lamination requires.

What you will learn and practise

IngredientsDoughButter blockTemperature

Your practical takeaway

Prepare dough and a butter block at the right condition for clean, controlled lamination.

Close-up of a baked croissant showing its open honeycomb layers

Lesson 7

Croissant II · Laminate, shape and bake

Turn prepared dough into croissants and pain au chocolat with defined layers.

What you will learn and practise

FoldingLayer controlShapingFinal bake

Your practical takeaway

Finish croissants and pain au chocolat with defined layers—and know which temperature decisions created them.

Finished sourdough loaf from the final lesson

Lesson 8

Sourdough and final showcase

Bring starter, fermentation, shaping, scoring and baking decisions into one final loaf.

What you will learn and practise

StarterFermentationScoringFinal bake

Your practical takeaway

Finish a sourdough loaf and explain the fermentation, shaping, scoring and baking decisions behind it.

View Payment Options · RM300

After the 8-Lesson Path

Try a new recipe at home and know where to begin.

The dough may not rise. It may overproof, lose its shape or bake without clear layers. You will know which part of the process to check first.

Finished bread crumb showing the structure learners can evaluate

Stop guessing whether to wait, shape or bake

Use structure, resistance and fermentation cues to choose the next step with a reason.

Siew Wei giving a learner feedback during hands-on practice

Know which action caused the problem

Connect what you see in the finished bread to mixing, fermentation, shaping and temperature.

The complete BWC process connecting practice to finished bread

Repeat the method on bread beyond the course

Carry the same observation process from bagels and soft bread into croissants, sourdough and future recipes.

Official class and student-work records

See the class before you decide.

These photos show real BWC learners, classroom practice and finished bread at JWC Academy.

Siew Wei guiding a learner during hands-on dough shaping in the real BWC classroom

Siew Wei and a full BWC class posing together after their practical lesson

BWC learners smiling together during a real classroom session

Siew Wei and BWC learners presenting breads made during class

Classroom and student-work photos. Swipe to see more.01 / 04

Official BWC class video

Watch Siew Wei guide learners during hands-on practice.

Open the official Instagram post

What this video proves

See the classroom, Siew Wei and the hands-on teaching format.

Currently published intake · October 2026

Choose language. Confirm dates.

The October 2026 intake and Saturday pattern are public; the first lesson and complete eight dates are not yet confirmed for publication.

Reconfirm the current fee, first lesson and all eight dates before payment.

English classBukit Jalil · Kuala Lumpur

Bukit Jalil · Kuala Lumpur

English class

Onsite weekend class

JWC Academy, The Earth

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

Published intake

October 2026

Saturdays · 9:30am–1:30pm

All 8 lesson dates

Not yet confirmed for publication. Obtain the complete schedule from JWC before paying.

Official DOKU payment options

Choose your payment option.

Booking fee RM300

8 lessons · 32 hands-on hours

Materials, tools and equipment included

Live guidance from Siew Wei

Booking deposit RM300 deposit Pay the non-refundable booking deposit securely on DOKU. Pay RM300 on DOKU Full course fee RM3,599 full payment Pay the full bakery weekend course fee securely on DOKU. Pay RM3,599 on DOKU

Both buttons open JWC Academy's official DOKU payment pages.

Frequently Asked Questions

Check the confirmed basics on experience level, schedule, materials, the RM3,599 full fee and RM300 non-refundable booking deposit.

Can a complete beginner join?+

Yes. JWC Academy’s official BWC information describes the course as beginner-friendly and starts with foundational dough theory.

Do I need to buy tools or ingredients first?+

No. Classroom materials, tools and teaching equipment are included in the course arrangement.

When is the English class?+

The English class runs on Saturdays, 9:30am–1:30pm. Reconfirm the first lesson and complete eight-date schedule before payment.

What practical capability do I build across the 8 lessons?+

The connected path develops dough observation, fermentation judgement, shaping, lamination and baking decisions from bagels through sourdough.

What is the full tuition?+

The confirmed full course fee is RM3,599. You may pay in full through JWC Academy's official DOKU payment page.

What does the RM300 booking fee mean?+

RM300 is the non-refundable booking deposit. Use the official DOKU deposit page when you prefer to secure the booking without paying the RM3,599 full fee immediately.