Course Code
Academic Year
Part A - Theory Knowledge In this section of the course, the student cook is introduced to the fundamental ingredients, techniques and procedures used in the bakeshop. Emphasis will be upon the need to understand and connect the function of ingredients to a range of basic baked products. Areas covered will include measurements and formulas, understanding the functions of baking ingredients, safety and sanitation, yeast doughs, quick breads, pastry doughs, and a variety of cakes. Part B - Practical Application In this area of the course, the student cook practises the skills required to operate in a safe and sanitary manner in the bakeshop. Emphasis is on accurate measuring and following methods correctly to achieve positive results with a team approach. Students will produce quick breads and cakes, assorted yeast items, and a variety of pies, flans and tarts.