Hospitality and Tourism

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20 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
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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
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Produce artisan bread products

AQF: Certificate III, Certificate IV
Competency: Retail baking (RBK)
National Code: FBPRBK4001
ISBN:978-1-74282-529-8
In this handbook, you’ll learn all about producing basic artisan products in a commercial bakery.

This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.
Handbook: $16.50 Add To Cart
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Produce basic artisan products

AQF: Certificate III
Competency: Retail baking (RBK)
National Code: FBPRBK3018
ISBN:978-1-74282-526-7
This unit of competency describes the skills and knowledge required to produce basic artisan products in a commercial baking environment. Basic artisan products include European basic artisan products, cultural basic artisan products, laminated basic artisan products, fried basic artisan products, highly enriched basic artisan products and festive occasion basic artisan products.

This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.
Handbook: $12.80 Add To Cart
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Produce basic bread products

AQF: Certificate III, Certificate IV
Competency: Retail baking (RBK)
National Code: FBPRBK3005
ISBN:978-1-74282-523-6
This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment.

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: $12.80 Add To Cart
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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
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Produce cake and pudding products

AQF: Certificate III
Competency: Retail baking (RBK)
National Code: FBPRBK3010
ISBN:978-1-74282-515-1
In this handbook you’ll learn all about producing cake and pudding products and describes the skills and knowledge required in a commercial baking environment.

This handbook 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: $12.80 Add To Cart
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Produce frozen dough products

AQF: Certificate III
Competency: Retail baking (RBK)
National Code: FBPRBK3011
ISBN:978-1-74282-521-2
This handbook describes the skills and knowledge required to freeze, store and thaw dough.

The handbook applies to individuals who work in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to freeze dough.
Handbook: $11.00 Add To Cart
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