• 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