Part A - Theory Knowledge
In this section of the course the student cook will be 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 dough, quick breads, pastry dough and a variety of cakes.
Part B - Practical Application
In this area of the course the student cook will practice the skills required to operate in a safe and sanitary manner in the bakeshop. Emphasis will be on accurate measuring and following methods correctly to achieve positive results with a team approach. The line of product to be produced will include quick breads and cakes, assorted yeast items and a variety of pies, flans and tarts.
Current Size: 100%
