Sales & Marketing,marketing management,
Information and Communications,
Customer Service,
Environmental Cleaning,
Personal Services,
Building and Construction,
Food and Beverages
Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce basic bread dough. ? List and describe the ingredients and their functionality used in making bread dough. ? Calculate bread formula using Bakers Percentage. ? Produce basic bread dough using Straight Dough and Sponge & Dough methods. ? Explain dough development ...
Provider: CEREALTECH SCHOOL OF BAKING TECHNOLOGY PTE. LTD.
Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce muffin batters and scone dough. ? List and describe the functionality of ingredients used in making muffins and scones. ? Calculate muffin and scone recipe using Bakers Percentage. ? Describe the ingredient pre conditioning requirements for making muffins and sco...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce basic choux pastry products. ? List and describe the functionality of ingredients used in making choux pastry products. ? Calculate choux paste recipe Bakers Percentage. ? Describe the ingredient pre conditioning requirements that apply to choux paste making meth...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Describe the functionality of ingredients used in making of hot and cold deserts. ? Prepare a variety of suitable custard bases for baked and frozen dessert. ? Prepare Gelatine based, Ice cream and Sorbet desserts. ? Prepare a range of suitable dessert products using ice cream and sorbet. ? Prepare parfait, ...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Upon completion of the module participants will be able to: ? Understand the elements required to produce yeast raised pastries, Danish & Croissant. ? List and describe the functionality of ingredients used in making laminated yeast raised pastries. ? Calculate yeast raised pastry recipe using Bakers Perce...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce basic short crust pastry. ? List and describe the functionality of ingredients used in making short crust pastry. ? Calculate short crust pastry recipe using Bakers Percentage and ratio and proportion. ? Describe the ingredient pre - conditioning requirements for...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce basic cookie doughs. ? List and describe the functionality of ingredients used in making cookie dough. ? Calculate cookie dough recipe using Bakers Percentage. ? Describe the ingredient pre - conditioning requirements for making varieties of cookie dough. ? Des...
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Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce basic cake type products. ? List and describe the functionality of ingredients used in making cake products. ? Calculate cake recipe using Bakers Percentage. ? Describe the ingredient pre conditioning requirements that apply to cake making methods. ? Describe the...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce basic puff pastry. ? List and describe the functionality of ingredients used in making puff pastry. ? List the types of puff pastry and the fat to flour ratio. ? Calculate puff pastry recipe using Bakers Percentage. ? Describe the ingredient pre - conditioning re...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Describe the functionality of ingredients used in bread doughs. ? Calculate recipes using Bakers Percentage. ? Produce variety of breads following recipe, methods and processing parameters. ? Prepare Sour dough starter and build Levain. ? Prepare multi grain breads incorporating Levain cultures. ? Prepare ...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Describe the functionality of ingredients used in making sweet and savoury fillings, sauces & creams. ? Calculate recipes using Bakers Percentage. ? Prepare a variety of sauces and creams for use as garnish or filling. ? Identify suitable fruits for use in pie fillings and fruit coulis. ? Understand the su...