Advanced Bread Preparation – Artisan and Decorative Breads
About This Course
The course objective of this course is to address the following performance gaps;
• Applying quality control measures related to handling, storage and use of ingredients for bread preparation.
• Applying baker’s percentage to adjust recipes for different production requirements.
• Preparing advanced level bread products using different dough-making methods and techniques.
• Using fillings and toppings to decorate finished bread products for plating and presentation.
• Applying frozen dough technology to extend shelf life of bread products.
What You'll Learn
Entry Requirements
There is no formal pre-requisite for learners to enrol for this course, although learners are preferred to:
• Be able to understand, speak, read and write English at a proficiency level equivalent to Workplace Literacy (WPL) Level 4.
• Be able to manipulate numbers at a proficiency level equivalent to Workplace Numeracy (WPN) Level 4.
• Have basic attributes such as attention to details, curiosity and creativity, and patience.
• Have basic baking skills, such as ability to measure ingredients and use oven correctly.