Programme Content

  • Knowledge on the type of baking ingredients suitable for cookies
  • Functionality of ingredients used
  • Method and techniques used to produce Cornflake Cookies, Almond Crescents, Checkerboard Cookies and Viennese Cookies
  • 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 cookies by comparing and assessing the product outcome as part of the learning activities


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