Make Basic Cakes
Training Provider: BELLS Institute of Higher Learning Pte. Ltd.
Course Reference: TGS-2019503177
S$290
Original: S$580
Save S$290
About This Course
By the end of the Lesson, Learners will be able to demonstrate the basic techniques and produce Basic Cake recipes
What You'll Learn
1.1 PURPOSE OF INGREDIENTS 1.2 DIFFERENT BATTER CAKE METHODS 1.3 RATIOS OF INGREDIENTS AND HOW THEY EFFECT THE BATTER/CAKE 1.4 IMPORTANCE OF INGREDIENTS BEING AT CORRECT TEMPERATURE 1.5 IMPORTANCE OF SIFTING DRY INGREDIENTS 1.6 IMPORTANCE OF AERATING BATTER PROPERLY 1.7 HOW TO CHECK FOR DONENESS 1.8 QUALITY STANDARDS FOR BATTER CAKE
2.1 PURPOSE OF INFREDIENTS
2.2 IMPORTANCE OF INGREDIENTS BEING AT CORRECT TEMPERATURE
2.3 PURPOSE OF BAKING IN WATER BATH
2.4 QUALITY STANDARDS FOR CHEESECAKE
3.1 PURPOSE OF INGREDIENTS
3.2 DIFFERENT METHODS OF PREPARING SPONGE CAKE
3.3 IMPORTANCE OF INGREDIENTS BEING AT CORRECT TEMPERATURE
3.4 FUCTIONS OF INGREDIENTS
3.5 HOW TO FOLD IN INGREDIENTS
3.6 HOW HEATING ASSISTS IN DEVELOPING FOAM
3.7 HOW TO MAINTAIN FOAM
3.8 QUALITY STANDARDSFOR SPONGE CAKE
4.1 PURPOSE OF INGREDIENTS
2.1 PURPOSE OF INFREDIENTS
2.2 IMPORTANCE OF INGREDIENTS BEING AT CORRECT TEMPERATURE
2.3 PURPOSE OF BAKING IN WATER BATH
2.4 QUALITY STANDARDS FOR CHEESECAKE
3.1 PURPOSE OF INGREDIENTS
3.2 DIFFERENT METHODS OF PREPARING SPONGE CAKE
3.3 IMPORTANCE OF INGREDIENTS BEING AT CORRECT TEMPERATURE
3.4 FUCTIONS OF INGREDIENTS
3.5 HOW TO FOLD IN INGREDIENTS
3.6 HOW HEATING ASSISTS IN DEVELOPING FOAM
3.7 HOW TO MAINTAIN FOAM
3.8 QUALITY STANDARDSFOR SPONGE CAKE
4.1 PURPOSE OF INGREDIENTS
Entry Requirements
a) At least 18 years old
b) Be able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification Workplace Literacy Level (WPL Level 4)
Course Details
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