Course Code: CULN 134
Academic Year: 2020-2021
In Part A - Theory Knowledge of the course, the student cook is introduced to the fundamental ingredients, techniques and procedures used in the bakeshop. Emphasis will be on 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. In Part B - Practical Application 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.