Food & Beverage

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16 records total

Artisan Bread

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3013A
There has been a resurgence of the old Artisan baking techniques that produce natural chemical free flavoursome breads. This manual provides a 10 day baking program that outlines the baking process and ingredient functionality, introduction to preferment, concept of strength, practical assessment, flour technology, sourdough process, introduction to the retarding process, speciality flours, country bread/tsoureki and artisan images, assessment test and additional readings.
Learner Guide: $35.50 Add To Cart
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Artisan Bread - Recipe Book

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3013A
This is a specialist unit that has been developed for the retail baking sector. It covers the skills and knowledge required to plan and produce a range of artisan breads. This includes flat breads, national and regional breads.
Learner Guide: $29.00 Add To Cart
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Artisan Bread - Theory

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3013A
It is hoped that the knowledge and skills acquired on completion of this training manual will fuel the expansion of market share and maintain customer loyalty for many years to come. Artisan baking will create the impetus to bring about the innovation and change required for future growth within the Australian baking industry.
Learner Guide: $34.50 Add To Cart
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Bakery Induction Booklet

AQF: Certificate III
Industry: Hospitality
This guide provides general information compiled from services around the institute regarding facilities, services, units of study and regulations for students studying in the TAFE SA Bakery Division, Regency International Centre for Hospitality, Leisure and Food Studies of Applied Food Studies.
Learner Guide: $30.25 Add To Cart
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Bakery Training Handbook

AQF: Certificate III
Industry: Hospitality
This handbook is designed as a compulsory resource for all persons participating in the Bakery Training program. It contains notes on ingredient identification, specifications, functions, processing and storage. A section is devoted to bakery mathematics which introduces the student to formula, yield and product costing exercises that will be included in each of the secondary modules. The information in this handbook together with that contained in each of the modules forms the basis for theory assessment. Learners are directed to further readings that will expand or supplement this content. Each topic area is self contained and a series of self-test questions is included. Learners are encouraged to complete these questions and discuss their answers with a bakery lecturer.
Learner Guide: $38.75 Add To Cart
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Breadmaking 1 - Apprentices and Trainees

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3002A
This module provides the student with the basic skills and knowledge to enable them to select materials, equipment and understand basic principles and practices of bread making.
Learner Guide: $31.00 Add To Cart
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Cake and Spongemaking 1 - Apprentices and Trainees

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 include basic ingredients - formula balance, cake making processes, sponge production, use of pre-mixes and cake faults.
Learner Guide: $32.50 Add To Cart
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Cake and Spongemaking 2 - Apprentices and Trainees

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3012A
This module 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. Learning outcomes include:-  produce a range of commercial fruit cakes in commercial quantities and sizes, produce cakes with baked toppings, produce slab sponges in commercial quantities, produce hi-ratio bakes in commercial quantities, produce Gulgelhopf varieties, produce health cakes, produce special occasion cakes, decorate a wide variety of cake and sponge products in a commercial manner, introduction of chocolate and address common cake faults and their causes.
Learner Guide: $30.25 Add To Cart
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