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MAKE BASIC BREAD (LEV 2)

The course aims to equip learners with the ability to apply the knowledge and skills in making basic bread products. This includes the types and uses of ingredients and the quality characteristics in the preparation of standard bread products.

MAKE CHOUX PASTRIES

At the end of the course, learners will understand: Learning Unit 1: Choux Pastries Basics Learning Unit 2:Choux Pastries Mise-en-Place Learning Unit 3:Choux Pastries Preparation and Baking Process Learning Unit 4:Ensure Quality of Prepared Choux Pastries Learning Unit 5:Adhere to Hygiene & Food and Workplace Safety Requirements

MAKE CLASSIC BREADS LEV 1 (SSF)

a)Understand the elements required to produce basic bread dough b)List and describe the ingredients and their functionality used in making bread dough c)Explain the fermentation process and fermentation requirements when making bread dough d)Explain dough development requirements for bread dough’s e)Calculate bread formula using Baker’s Percentage f)Describe how to control finished dough temperature by the use of chilled or iced water g)Produce basic bread dough using Straight Dough and Sponge & Dough methods h)Scale, shape and mould dough pieces using hand or machinery to required form i)Proof and bake dough to a satisfactory standard j)Bake various bread types using oven conditions appropriate to bread type k)Cool and store baked breads in appropriate manner l)Evaluate bread products following quality parameters m)Produce bread dough following standard hygiene and food safety requirements for food production

MAKE CLASSIC CAKES

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

MAKE CLASSIC COOKIES

This Competency Unit: Prepare Basic Cookies is linked to four different competency elements, Prepare Dropped Cookies, Prepare Rolled Cookies, Prepare Pressed Cookies, Prepare Molded Cookies Based on these four competency elements, learners will have more in-depth knowledge and practice in each type of cookie. They will learn how to use the various ingredients, equipment and utensils; and lean how to prepare the four different types of cookies. Learners will also learn the importance in following specific methods of mixing, quality of ingredients and how this affects texture and quality of dough for the cookies. These include the understanding of why they use ingredients at certain temperature, quantity and what effect they provide the dough for the cookies.

MAKE MUFFINS AND SCONES

a)Understand the elements required to produce muffins batters and scone dough b)List and describe the functionality of ingredients used in making muffins and scones c)Calculate muffin and scone recipe using baker’s percentage d)Describe the ingredient pre-conditioning requirements for making muffins and scone products e)Describe the basic mixing methods and processing parameters for making muffins and scones products f)Apply the various mixing methods to produce muffins and scone items g)Deposit muffin batters into prepared tins and muffin cups h)Sheet scone dough to desire thickness by hand and cut to appropriate shape using hand cutters i)Line scone pieces onto prepared baking tray, egg wash j)Describe why it is necessary to rest scone dough prior to baking k)Bake muffins and scones at appropriate baking temperature and suitable oven settings to a satisfactory standard l)Remove and cool muffin and scones appropriately m)Finish muffin products where appropriate for presen

MAKE TARTS AND SHORT-CRUST PASTRIES (SSF)

a)Understand the elements required to produce basic tarts short pastry b)List and describe the functionality of ingredients used in making Tarts and Short Crust Pastry c)Calculate Tarts and Short Crust Pastry recipe using Baker’s Percentage and ratio and proportion d)Describe the ingredient pre-conditioning requirements for Tarts and Short Crust Pastry ingredients e)Describe the basic mixing methods and processing parameters for making Tarts and Short Crust Pastry f)Apply the various Tarts and Short Crust Pastry Methods to produce Tarts and Short Crust Pastry items g)Sheet Tarts and Short Crust Pastry by hand or machine to desire thickness h)Cut, shape and line tarts and pastry dough into appropriate forms, tins, foils pans i)Understand the importance of minimizing of scrap tarts and pastry and its effect of product texture and quality j)Describe the resting requirements for Tarts and Short Crust Pastry k)Bake Tarts and Short Crust Pastry items to a satisfactory standard

PREPARE CHINESE MOIST-HEAT DIM SUM DISHES

At the end of the course, learners will understand: Learning Unit 1 : Understanding Ingredients for moist heat dim sum dishes Learning Unit 2 : Aromatics and cooking liquids in moist heat dim sum dishes Learning Unit 3 : Preparation of moist-heat dim sum dishes Learning Unit 4 : Plating moist-heat dim sum dishes

PREPARE MACAROONS

At the end of the course, learners will understand: Learning Unit 1: Macaroons Basics Learning Unit 2: Macaroons Mise-en-Place Learning Unit 3: Macaroons Preparation and Baking Learning Unit 4: Ensure Quality of Prepared Macaroons Learning Unit 5: Adhere to Hygiene & Food and Workplace Safety Requirements. a)Understand the elements required to produce basic Macaroons b)List and describe the functionality of ingredients used in making Macaroons c)Calculate Macaroons recipe using Baker’s Percentage d)Describe the ingredient pre-conditioning requirements for making basic Macaroons e)Describe the mixing methods and processing parameters for making Macaroons f)Apply the various mixing methods to prepare basic Macaroons batter g)Deposit or cut, prepared Macaroons batter using appropriate baking trays and piping bags where applicable to certain desired yield h)Rest Macaroons dough and batter according to processing requirements i)Bake Macaroons to satisfactory standard following baking conditions in standard rec-ipe j)Remove and cool baked Macaroons on baking racks k)Prepare suitable meringue fillings required to finish Macaroons products to an acceptable standard l)Present finished items as per buffet or shop window display m)Store baked items under suitable conditions

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Available Courses

MAKE BASIC BREAD (LEV 2)

MAKE BASIC BREAD (LEV 2)

MAKE CHOUX PASTRIES

MAKE CHOUX PASTRIES

MAKE CLASSIC BREADS LEV 1 (SSF)

MAKE CLASSIC BREADS LEV 1 (SSF)

MAKE CLASSIC CAKES

MAKE CLASSIC CAKES

MAKE CLASSIC COOKIES

MAKE CLASSIC COOKIES

MAKE MUFFINS AND SCONES

MAKE MUFFINS AND SCONES

MAKE TARTS AND SHORT-CRUST PASTRIES (SSF)

MAKE TARTS AND SHORT-CRUST PASTRIES (SSF)

PREPARE CHINESE MOIST-HEAT DIM SUM DISHES

PREPARE CHINESE MOIST-HEAT DIM SUM DISHES

PREPARE MACAROONS

PREPARE MACAROONS

SERVICE CHALLENGES

SERVICE CHALLENGES

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