Bread Making (Advanced Bread)
About This Course
LO1: Learners will be able to associate recipes and preparation of breads to the conduct of quality check and management of ingredients in baking of advanced bread.
LO2: Learners will be able to plan and apply the procedure for dough making and suitable storage of frozen and baked bread.
LO3: Learners will be able to apply finishing to the bread product and identify the methods used for extending product shelf life.
What You'll Learn
- Bread dough and frozen dough preparation for baking
- Managed finished bread products
Entry Requirements
Estimated Years of Experience:
- No prior experience or knowledge required.
Assumed Attitude:
- Learners are keen to learn a new skillset and aspire to develop themselves in the area of the F&B services.
- Learners should be self-motivated with ability to receive, respond, value, organize and internalise learning.
Assumed Skills and Knowledge
Learners should be able to:
- To read and write English at a proficiency level equivalent to ES WSQ level 3.
- Communicate information effectively and work in a team.
- Plan and organise resources and activities to complete work activities within specific timeframes.
- With basic understanding of baking equipment and ingredients.
- With basic knowledge of cake/bread making and baking.