2-Month Bakery Weekend Course · Bukit Jalil

Bake with judgment.

Bake beyond the recipe.

Build practical judgement across bagels, focaccia, pizza, Japanese soft bread, croissants and sourdough. Eight connected lessons and 32 hands-on hours in Bukit Jalil.

View Payment Options · RM300 See the 8-Lesson Path

RM300 is a non-refundable booking fee, not the full tuition. The current full fee and payment links still require JWC confirmation.

8connected weekend lessons

8structured sessions over 2 months

32hands-on learning hours

Art-directed concept visual of bagels, focaccia, pizza, soft bread, croissants and sourdough — AI art-directed course concept · not classroom photography See the full baking journey—from foundational doughs to refined finished bakes.

01 · What you’ll learn

4 baking skills you can actually use.

View all 8 lessons

Siew Wei demonstrating bread shaping beside a BWC learner

01 Real BWC classroom · JWC-supplied

Shape with a repeatable workflow

Use tension, sealing and hand position to shape bagels and soft breads more consistently.

BWC learners rolling and handling dough at the classroom bench

02 Real BWC classroom · JWC-supplied

Read the dough while you work

Notice resistance, softness and gas development before deciding the next action.

Hands controlling butter and dough during croissant lamination

03 Course concept visual · not classroom footage

Control shaping and lamination temperature

Work with dough and butter before warmth erases clean layers.

BWC learners observing and scoring sourdough before baking

04 Real BWC classroom · JWC-supplied

Judge when to score and bake

Use fermentation and surface condition to decide when a loaf is ready for the oven.

The Transformation

From doing to judging.

One practical shift: observe the result, find the cause, then adjust with purpose.

BWC learners beginning hands-on dough practice at the classroom bench — Real BWC hands-on practice

Starting the path

The recipe is clear, but the dough still feels unpredictable.

Fermentation, temperature, hydration and shaping can change the result—and it is hard to know which one matters.

Real BWC learners holding sourdough loaves after classroom practice — Real BWC learners with sourdough

After the 8-lesson path

Observe the dough. Explain the change. Choose the next action.

Build a method you can keep practising across different bread products, not only one copied formula.

2 months · 8 lessons · 4 stages

Eight lessons. One method.

Move from foundational dough and fermentation to soft breads, lamination and sourdough—each lesson prepares you for the next.

Premium concept visual of glossy bagels and rosemary focaccia for the BWC dough-foundations stage — 01Course concept visual · Select a stage to explore.

Premium concept visual of margherita pizza and pillowy soft bread for the BWC shaping stage — 01Course concept visual · Select a stage to explore.

See the complete 8-lesson syllabusOpen for every lesson, core action and practical takeaway.

Swipe to explore all 8 lessons →

Real BWC baked bagels cooling on trays at JWC Academy

01 Real BWC bake · JWC-supplied

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

A complete bagel workflow from mixing through baking.

Real BWC rosemary focaccia baked at JWC Academy

02 Real BWC bake · JWC-supplied

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

A clearer way to read how water and fermentation change crumb.

Real BWC pizza practical at JWC Academy, with students topping prepared pizza dough before baking

03 Real BWC classroom · JWC-supplied

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

Two pizza styles produced through a workflow you can repeat.

Real BWC soft bread baked and finished with a light sugar dusting at JWC Academy

04 Real BWC bake · JWC-supplied

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

Soft bread with a clearer understanding of cooked-flour methods.

Real BWC finished bread assortment cooling on racks at JWC Academy

05 Real BWC bake · JWC-supplied

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

More consistent filled breads with cleaner shaping and finishing.

Real BWC butter croissants baked at JWC Academy

06 Real BWC bake · JWC-supplied

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

Prepared dough and butter ready for controlled lamination.

Real BWC laminated croissants with a glossy baked finish at JWC Academy

07 Real BWC bake · JWC-supplied

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

Finished laminated products with a process you can explain and repeat.

Real BWC scored sourdough loaves baked at JWC Academy

08 Real BWC bake · JWC-supplied

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

A sourdough workflow that connects the judgement developed across the course.

View Payment Options · RM300

After the 8-Lesson Path

Keep practising after class.

You will be better able to observe dough condition, isolate the stage causing a problem, and decide what to do next.

Baked sourdough showing crust development after real JWC Academy practice

Choose the next step from visible condition

Use structure, resistance and fermentation cues to decide whether to mix, rest, shape or bake.

Siew Wei giving hands-on shaping guidance in a real BWC class

Correct the action while your hands are working

Classroom guidance helps connect what you see and feel with a clearer adjustment.

A real BWC class group holding sourdough proofing baskets

Progress from bagels to sourdough with context

Each lesson adds a new variable, so earlier observations support the next product instead of disappearing after class.

Your BWC Instructor

Course Instructor

Timely correction while you work is where an instructor matters: Siew Wei observes the dough, the shaping and the next decision as learners practise.

Siew Wei · Public instructor name
APCA Baking Academy graduate
More than 10 years of baking experience
Hands-on BWC classroom guidance

Why the instructor matters

Siew Wei

JWC Academy BWC baking instructor.

Hands-on feedback

Guides dough condition and shaping while learners work.

Connected curriculum

Builds from foundational dough to lamination and sourdough.

Experienced guidance

More than 10 years of baking experience, applied to the decisions learners face at the bench.

Official class and student-work records

See the real class.

See real JWC BWC classroom and student-work photos first, then watch Siew Wei guide learners during hands-on practice.

BWC learners holding sourdough loaves in the real classroom

BWC learners smiling during hands-on classroom practice

Siew Wei and BWC learners presenting bread made during class

Real BWC classroom and student-work photos supplied by JWC Academy. 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

This official JWC Bakery Academy clip shows the BWC 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.

Real JWC Academy BWC class in Bukit Jalil

English classBukit Jalil · Kuala Lumpur

Real BWC classroom

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.

Payment facts currently confirmed

Confirm first. Then pay.

Full tuitionTo confirm

Booking fee RM300

What the course includes

2 months · 8 connected weekend lessons · 32 hours

Classroom materials, tools and teaching equipment included

English Saturday class · Bukit Jalil

Choose one payment route after JWC confirms the amount, dates and terms. Official payment links are awaiting JWC confirmation

Lower upfront amount Pay RM300 booking feeNon-refundable and not the full tuition. Written payment terms still require confirmation. Official link pending Full payment Pay the confirmed full tuitionThe publishable full amount and instalment terms are not yet confirmed. Official link pending

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Frequently Asked Questions

Check the confirmed basics on experience level, schedule, materials, tuition status and the RM300 non-refundable booking fee.

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?+

No publishable full tuition is present in the confirmed information. This page does not guess the amount, instalment plan or savings.

What does the RM300 booking fee mean?+

RM300 is a non-refundable booking fee, not the full tuition. The seat, class, dates and current terms must be reconfirmed by JWC before payment.