Contents

Breads
  • Function of wheat flour and process of flour milling
  • Introduction to Baker’s calculation and Local factor formulation
  • Introduction to tools & equipment used
  • Dough Testing with salt, sugar, fat, etc.
  • Food Hygiene Principles
  • Dough Making Processes
    • Bulk Fermentation
    • Rapid/Instant
    • Hand Molding/Skills
    • Sponge and Dough
    • Step by Step Processes in Bread Making
    • Prepare Dough
    • Shape dough for desired products and shape
    • Proof and bake concpt
  • Prepare and Make
    • Dead Dough
    • Hand Made Standard White Bread, Sandwich Bread, Open Top Bread, Enriched & Milk Bread
    • Wholemeal, High Fibre, Mixed Grain Bread
    • Soft, Hard and Crusty Bread Rolls
    • Hamburger Bun, Hot Dog Roll & Pitta
    • Sweet Bun & Savoury Buns with fillings (Tuna, Curry Chicken)
    • Brioche, Chelsea Buns & Fruit Bread
  • Continental Bread such as Rye, French, Vienna
    • Savoury Bread (Tomato, Carrot, Cheese, Walnut, Onion)
    • Fruits & Nut Bread
    • Yeast Doughnut and Pizza
    • Pizza Dough with filling preparation
Cakes
  • Function of ingredients used in making the variety of cake products
  • Mixing Techniques, Methods and Baking Processes
  • Calculation of cake recipes using Bakery’s percentage
  • Evaluate baked cake products by comparing and assessing the product outcome
  • Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal
  • Introduction to basic piping skills and cake decorating skills
  • Cake Faults
  • Food Hygiene Principles
  • Prepare and produce
  • Rock Cakes, Muffins
  • Sponge Making (Conventional and Emulsified sponge type such as Swiss Roll, Tiger Roll)
  • Swiss Roll, Tiger Roll
  • Chiffon Cakes (Plain, Pandan, Coconut, Orange, Chocolate)
  • Pound Cake, Utility Cake, Chocolate Cake
  • High Ratio Cake (High Liquid and High Sugar Cake)
  • Fruit Cake (Light Fruit Cake and Boiled Fruit Cake)
  • Fibre and Grain type Cake (Banana, Carrot with Cream Cheese Fudge Icing, Prune & Nut Loaves, Wholemeal Prune Cake)
  • Gugelhopf, Honey Rolls, Chocolate Brownies (Ganache Topping and Chocolate Fudge)
  • Stencil Work
  • Bavarian Cream Cakes and Slices (Mousse, Bavarian, Fruit Cream)
  • Blueberry Mousse Cake (Cold set)
  • Cheese Cake (Cold set and Baked)
  • Speciality Continental Cakes (Black Forest, Mocha Gateaux)
  • Truffle and Sacher
  • Japonasie
Pastries
  • Introduction to Short Pastry, Puff Pastry and Choux Pastry
  • Functionality of ingredients used in making Short-Crust Pastry
  • Mixing Techniques, Methods and Baking Processes
  • Calculation of pastry recipes using Baker’s Percentage, ratio and proportion
  • Bake to the required standard taking into consideration the crust, crumb colour and visual eye appeal
  • Pastry Faults
  • Food Hygiene Principles
  • Prepare and Making of
  • Short Pastry (Shortbread)
  • Type of tarts – Coconut Tart, Baked Custard Tart, Fruit Tarts (using boiled custard filling)
  • French Apple, French Apple Flan, Apple Pie (Frangipane filling, Streusel Topping)
  • Sweet Pastry Pies (Lemon, Meringue Pie, Chocolate Mousse Filling)
  • Biscuits and Cookies (such as Viennese, Checkerboard/Ice Box, Coconut Fingers, Cornflake Cookies)
  • Quiche type (Quiche Lorraine, Vegetable Quiche, Quiche Florentine, Tuna & Leek, Mushroom)
  • Range of Puff Pastry product (Vol-au-vent, Palmiers, Cream Horn, Windmill)
  • Fruit Squares, Curry Puff, Apricot Purse (use of modified starch for hot & cold setting)
  • Chicken Pie, Sausage Roll
  • Fruit Band, Apple and Pineapple Turnover, Eccles, Napoleon
  • Choux Pastry – Cream Puff, Eclair (Fillings, icing and glazes)
  • Gateau St-Honore, Gateux Pithivier, Linzer (Crème Patissierie, Almond Cream, Frangipane Filling)
  • Apple Streusel, Fruit Slices, Bakewell Tart, Butter & Almond Slice
  • Danish Pastry, Croissant (Plain, Wholemeal)

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