Sweet Yeast Production - Full Time and International VET

Pricing

Learner Guide: $32.50 Add To Cart
Preview
  • PDF thumbnail

Description

This resource provides the student with the skills and knowledge to produce an extensive variety of sweet yeast goods.

Classifications

AQF - Australian Quality Framework
Certificate III

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
FDFRB3014A: Produce sweet yeast products

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-1380

TAFEshop Catalogue: 09.060.0438-E2

TAFE SA

Related Resources


Bakery Training Handbook

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

Breadmaking 1 - Full Time and International Vet

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

Pastry Production 2 - Apprentices and Trainees

This resource enables students to extend their skills and knowledge in the preparation and finishing of a variety of sweet, savoury, choux and pastry products. Learning outcomes include produce a variety of pastries in commercial quantities, prepare a variety of pastry fillings in commercial quantities and assemble and finish a variety of pastries in a commercial manner.

Learner Guide$29.50