Food & Beverage

> Bakery - Full-time/International

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16 records total

Biscuits, Cookies and Meringues - Full Time and International VET

AQF: Certificate II
Industry: Hospitality
National Code: FDFRB2003A
This resource provides the student with the skills and knowledge to produce an extensive variety of biscuit, cookie, meringue and macaroon goods. Learning outcomes include:- produce a range of cookies products in commercial quantities, produce a range of biscuits in commercial quantity, finish and decorate a commercial range of biscuits and meringue products, pipe and drop commercial quantities of macaroons.
Learner Guide: $30.25 Add To Cart
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Breadmaking 1 - Full Time and International Vet

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3002A
This resource provides the student with the basic skills to select materials, equipment and understand the basic principles and practices of bread making. Learning outcomes include the bread making process, bread characteristics, dough mixing, white bread/white bread varieties, brown bread, soft and crusty rolls, savoury breads, users of premixes/concentrates and ingredients and processing faults.
Learner Guide: $31.00 Add To Cart
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Cake and Spongemaking 1 - Full Time and International VET

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3003A
This resource provides the student with the basic skills and knowledge to select materials, equipment and understand the basic principles and practices of cake and sponge making. Learning outcomes includes basic ingredients - formula balance, cake making processes, sponge production, use of pre-mixes and cake faults.
Learner Guide: $34.00 Add To Cart
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Cake and Spongemaking 2 - Full Time and International VET

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3012A
This resource enables students to extend their skills and knowledge to a high degree of proficiency in the production and finishing of a variety of high quality cakes.
Learner Guide: $31.75 Add To Cart
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Cake Decorating 1 - Full Time and International VET

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3004A
This resource provides the student with the basic skills to select materials, equipment and understand the basic principles and practices of cake decorating. Learning outcomes include basic preparation of icings, piping and cake design, covering, finishing techniques, assembly of cakes, costing procedures and using colours.
Learner Guide: $30.25 Add To Cart
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Continental and Specialty Breads - Full Time and International VET

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3008A
This resource provides the student with the skills and knowledge to produce an extensive range of Continental and Specialty Breads. Module includes French and Italian continental varieties, plaiting varieties, fancy loaves, modelling bread dough/bread weaving, speciality breads and sweet and specialty yeast goods.
Learner Guide: $32.75 Add To Cart
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Continental Cakes - Full Time and International Vet

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3015A
Continental is used to describe many of the richer and more decorative types of cake, mostly because they originated on the European continent. These products are often also referred to as 'speciality' cakes. Learning outcomes in this module include gateaux and Torten - basic preparation, cake and Torten base production and petite four and biscuit production.
Learner Guide: $32.50 Add To Cart
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Contribute to OHS processes - Full Time and International VET

AQF: Certificate III
Industry: Hospitality
National Code: FDFOHS3001A
This resource provides the student with the basic skills to apply and follow safe working practices. Learning outcomes include introduction to Occupational Health and Safety, hazards and risk management, follow safe work practices in the workplace and participate in an OHS program.
Learner Guide: $30.25 Add To Cart
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