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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