Make Basic Breads

About This Course

*LU1
Introduction to Breads
-LO1
Learner is able to utilize principles of baking at least 2 types of basic breads.

*LU2
Understanding recipes and methods of preparing basic breads.
-LO2
Learner is able to imitate at least 2 recipes and doughmaking methods of preparing different types of basic breads.
-LO3
Learner is able to explain at least 2 quality characteristics, common faults, and precautionary measures to take in the preparation of bread products.

*LU3
Introduction to Baker Percentage
-LO4
Learner is able to convert at least 2 types of bread dough using Baker Percentage.

*LU4
Process of preparing basic bread
-LO5
Learner is able to describe at least 2 types of yeast and its functionality and requirements for growth during the fermentation stage.
-LO6
Learner is able to explain the methods of making bread dough for at least 2 types of basic breads.
-LO7
Learner is able to understand the importance of knocking back and shaping doughs and scoring breads.
-LO8
Learner is able to prepare doughs using a variety of bread preparation techniques for at least 2 types of basic breads.
-LO9
Learner is able to bake proofed dough for at least 2 types of basic breads.

*LU5
Basic bread presentation
-LO10
Learner is able to illustrate at least 2 types of sweet and savoury fillings, glazes, icing and dustings for basic breads.
-LO11
Learner is able to use at least 2 methods of preparing different types of fillings and holding at appropriate temperature for assembly.
-LO12
Learner is able to prepare at least 1 fillings and toppings each for basic bread products.
-LO13
Learner is able to explain 2 types of mixing, piping and baking methods.
-LO14
Learner is able to apply different mixing methods and baking processes for basic breads.