• List and describe the functionality of ingredients used in making the variety of yeast raised products
• Use the various cake making methods to produce croissants (various), Danish (various)
• Name the various mixing and processing work methods for making the variety of yeast raised products
• Discuss and calculate the cake recipes using Baker’s percentage
• Evaluate baked yeast raised products by comparing and assessing the product outcome
• Complete the baking to the required standard taking into consideration the crust, crumb color and visual eye appeal