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)