Programme Content

  • 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

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