Hospitality and Tourism

> Baking

8 records total

Cooking in a Bakery

AQF: Certificate II, Certificate III
Competency: Bakery, Operational (OPR)
National Code: FBPRBK2002
ISBN:978-1-74282-509-0
Baking is one of the oldest professions and yet as an industry it continues to grow and innovate. In order to succeed in the world of Baking, you will need to also know about cooking and cooking methods. The most common way you will use cooking is in fillings for baked products.

In this handbook, you’ll learn all about the basics of cooking for the baking industry. You'll learn about a range of things that you need to know to apply cooking techniques in a baking business.

This handbook is based around the skills and knowledge skills and knowledge required to prepare food products using basic cooking methods as well as those required to prepare fillings for use in bread, cake or pastry products using food preparation equipment in a commercial baking environment.
Handbook: $33.00 Add To Cart
Preview
  • PDF thumbnail
More Information...

Numbers in a Bakery

AQF: Certificate II, Certificate III
Competency: Bakery, Operational (OPR)
National Code: FBPOPR2069
ISBN:978-1-74282-508-3
Working in a bakery, you will find maths everywhere. You will be involved with calculating and estimating work from reading production schedules, adjusting recipes to setting prices and doing your timesheet.

To be successful working in a Bakery or other food service environment, you’ll need to have a good understanding of maths.

This learner guide helps you with calculations and estimates in a Bakery. It contains examples of the types of calculations and estimates you will do at work along with practice exercises for you to try. To help you apply this in your workplace, there are a number of activities for you to complete (with answers at the back of the guide).

FBPOPR2069 - Use numerical applications in the workplace
Learner Guide: $16.50 Add To Cart
Preview
  • PDF thumbnail
More Information...

Produce biscuit and cookie products

AQF: Certificate II, Certificate III
Competency: Retail baking (RBK)
National Code: FBPRBK3009
ISBN:978-1-74282-512-0
This handbook describes the skills and knowledge required to produce and finish biscuit and cookie products in a commercial baking environment.
Handbook: $12.50 Add To Cart
Preview
  • PDF thumbnail
More Information...

Produce meringue products

AQF: Certificate III
Competency: Retail baking (RBK)
National Code: FBPRBK3004
ISBN:978-1-74282-511-3
When you make meringue pastry products in a commercial bakery, you will make products like; pavlova, japanoise gateaux, meringue mushrooms, french macarons, lemon meringue pie.

In this handbook, you’ll learn all about producing meringue products in a commercial bakery.
Handbook: $12.80 Add To Cart
Preview
  • PDF thumbnail
More Information...

Produce sweet yeast products

AQF: Certificate III
Competency: Retail baking (RBK)
National Code: FBPRBK3014
ISBN:978-1-74282-513-7
The handbook describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched breads.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.
Handbook: $12.50 Add To Cart
Preview
  • PDF thumbnail
More Information...

Recipes - Certificate II in Food Processing

AQF: Certificate II
Competency: Bakery
ISBN:978-1-74282-506-9
This recipe book contains the recipes used in the TAFE SA programs for the Certificate II in Food Processing (Baking).
Recipe Book: $12.00 Add To Cart
Preview
  • PDF thumbnail
More Information...

Recipes - Certificate III in Baking

AQF: Certificate III
Competency: Bakery
National Code: FBP30517
ISBN:978-1-74282-507-6
This recipe book contains the recipes used in the TAFE SA programs for the; Certificate III in Baking, Certificate III in Bread baking, Certificate III in Cake and pastry.
Recipe Book: $35.00 Add To Cart
Preview
  • PDF thumbnail
More Information...

Working in a Bakery

AQF: Certificate II, Certificate III
Competency: Bakery
National Code: FBP30517
ISBN:978-1-74282-510-6
Baking is one of the oldest professions and yet as an industry it continues to grow and innovate. In this handbook, you’ll learn all about the basics of the baking industry. You'll learn about a range of things that you need to know to get started in your career in the baking industry.

This handbook covers: Working in a bakery, before you start, make a quality product, keep a clean and sanitised workplace, when you start, ensure product availability, work with customers and contribute to the sustainability of a bakery.
Handbook: $31.90 Add To Cart
Preview
  • PDF thumbnail
More Information...