• Assemble tools and equipment for artisan and decorative breads
• Measure, prepare and check the quality of ingredients for artisan and decorative breads
• Adjust bread percentage for lean dough and enriched dough
• Prepare dough (which includes mixing and fermenting) for artisan and decorative breads
• Importance of flavours in artisan and decorative breads
• Formulation of breads (types of flour, water and hardness of water, protein level and types of protein)
• Prepare artisan and decorative breads which may include shaping, giving flavour and filling where applicable, proofing and baking the dough
• Indicators of doneness
• Cool artisan and decorative breads
• Present finished products or store appropriately to prolong shelf life
• Quality standards of artisan and decorative breads
• Common faults in baking artisan and decorative breads and how to prevent them