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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)