Farmz Sourdough & Artisan Bread Baking Programme
About This Course
LU 1. PREPARING THE INGREDIENTS AND EQUIPMENT
LO 1. Examine the principles of baking sourdough and artisan breads
LO 2. Prepare the required equipment and ingredients for artisan and decorative breads
LO 3. Adapt recipes and ingredient percentages for making lean and enriched doughs
LU 2. APPLYING DIFFERENT METHODS TO DEVELOP AND FLAVOUR THE BREAD DOUGH
LO 4. Apply sourdough fermenting and dough-making methods to prepare and develop the dough
LO 5. Proof, shape and score the dough in preparation for baking the bread
LO 6. Apply fillings and toppings to add flavour and decoration to the bread
LU 3. HANDLING AND STORING INGREDIENTS AND BAKED BREADS TO MAINTAIN FRESHNESS
LO 7. Manage the quality, handling and storage of ingredients used for the bread
LO 8. Apply suitable frozen dough technology to extend the shelf life of the bread
What You'll Learn
Entry Requirements
Learners should have at least secondary or equivalent educational qualification.
Learners should be able to listen to, speak, read and write English and use numeracy skills at a proficiency level equivalent to the Employability Skills System Workplace Literacy and Numeracy (WPLN) Level 3 and possess basic computer skills.