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

Industry Classification Scheme
Hospitality

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

Copyright Description

Copyright © 2017 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


Artisan Bread - Recipe Book

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

Cake and Spongemaking 2 - Full Time and International VET

This resource 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.

Learner Guide$31.75

Pastry Production 2 - Full Time and International VET

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$33.25