This programme comprises 60 credits.
Breads and Doughs (15 Credits)
Learn to produce breads and doughs, and about food safety, kitchen safety and hygiene practices to industry standards. You will also develop your communication skills as an effective team member and in one-on-one situations. The course covers:
- Weighing and measuring
- Bakers' percentages
- Flour types and their uses
- Main commodities used
- Quality points
- Correct storage procedures for dough products
- Preparation of fermented doughs, unfermented doughs and enriched doughs
Pastry Products (15 Credits)
Learn to produce pastry products including short pastry, sweet pastry, puff pastry and choux pastry.
Cakes and Sponges (15 Credits)
Learn to produce cakes and sponges, including fruit and plain cakes, sponges, and gateaux/tortes.
Bakery Small Goods (15 Credits)
Learn to produce bakery small goods including biscuits, slices, scones, muffins and friands.