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

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

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

At the end of the course learners will be able to;
- Appraise the organisational processes, policies and procedures.
- Identify the non-compliance situations and issues pertinent to accredited training organisation
- Identify and implement the tools used in compliance of training management processes.
- Update quality assurance system according to regulatory changes.