Program Details

This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry On completion of this competency unit, the Learner will have the knowledge, skills and attributes (values) acquired and be able to apply them within the baking industry field.

Content

• Understand and assemble baking tools and equipment
• Understand types, characteristics, functions and quality indicators of baking ingredients and prepare ingredients for cake making
• Recipes and methods of preparing different types of basic cakes
• Principles of baking basic cakes and indicators of doneness
• Methods of cooling and storing basic cake products
• Quality characteristics of basic cake products
• Common faults in cake products and how to prevent them