Bread Module

• Understand the ingredient functionality
• Describe the principles of fermentation and the relationship between temperature and dough processing
• Developing bread dough, scaling and moulding the dough for proofing process

Cake Module

• Learn the ingredient functionality and characteristics.
• Practice sequential steps in folding and incorporating the ingredients.

Pastry Module

• Identify the ingredient function for pastry making 
• Bakers’ percentage and formula balance rules in pastry making.