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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