Pastry Production 2 - Full Time and International VET

Pricing

Learner Guide: $33.25 Add To Cart
Preview
  • PDF thumbnail

Description

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.

Classifications

AQF - Australian Quality Framework
Certificate III

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
FDFRB3007A: Bake pastry products

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-1428

TAFEshop Catalogue: 09.060.0475-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

Pastry Production 1 - Full Time and International VET

This resource introduces students to the preparation and finishing of a variety of sweet, savoury, choux and puff pastry products. Learning outcomes include preparation of wheat, short, puff and flaky pastry, use of short pastry using baked and premix fillings, biscuit varieties and preparing a variety of pastry fillings.

Learner Guide$32.50

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