• Knowledge on the type of baking ingredients suitable for muffins and scones
• Functionality of ingredients used
• Method and techniques used to produce classic muffins, walnut muffins, chocolate chips muffins, plain scones, cheese scones, sultana scones
• Discuss and calculate the recipes using Baker’s Percentage and proportion
• Complete the baking to the required standard taking into consideration the colour of crumb grain and uniform cell structure
• Evaluate baked muffins and scones by comparing and assessing the product outcome as part of the learning activities