Continental and Specialty Breads - Apprentices and Trainees

Pricing

Learner Guide: $30.00 Add To Cart
Preview
  • PDF thumbnail

Description

The learning activities listed in this module are a source of reference and may be varied at the state’s discretion. However, their purpose is to give practice in the learning outcome and performance criteria and any variation must address the skills required in the learning outcome. All activities will be carried out in accordance with occupational health and safety standards and state/local hygiene regulations.

Classifications

AQF - Australian Quality Framework
Certificate III

Competency Field
Hospitality

National Code - Training.gov.au
FDFRB3008A: Store handle and use frozen dough

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-1388

TAFEshop Catalogue: 09.060.0473-E2

TAFE SA

Related Resources

Cake and Spongemaking 2 - Apprentices and Trainees

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

Train Small Groups

Learner Guide$36.25

Meal, Grain and Fibre Breads - Full Time and International VET

This resource provides the student with the skills and knowledge to produce an extensive range of meal, grain and fibre breads. Learning outcomes include produce meal breads, use of stone-ground flours in bread, produce high fibre breads, produce specialty fibre breads, use of pre-mixes, produce fibre/meal breads, use of legume flours in breads/non-wheat flour in bread making and produce savoury products using meal flour.

Learner Guide$30.75