Prepare Pastry, Cakes and Yeast Goods - Commercial Cookery

Pricing

DVD: $44.00 Add To Cart
Preview
  • YouTube thumbnail

Description

Pastries, cakes and yeast goods form the base from which many delightful desserts are made. This module covers all aspects of preparation and the art of flour confectionary and provides the basic knowledge and skills required to prepare a variety of flour confectionary products. On successful completion of this module the student will be able to prepare basic pastries, prepare basic yeast doughs, bake and decorate pastry and yeast goods products, prepare and produce cakes, prepare and decorate petits fours. The DVD supports the learner guide. Topics include Sweet and Short Pastry, Cakes, Choux Pastry, Puff, Strudel and Filo, Babas and Savarins.  Duration: 126 minutes.

Classifications

AQF - Australian Quality Framework
Advanced Diploma, Certificate II, Certificate III, Certificate IV, Diploma

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
SITHCCC014A: Prepare pastries cakes and yeast goods

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-318

TAFEshop Catalogue: 91.375

TAFE SA

Related Resources


Pork Butchery - Commercial Cookery

This module deals with the fundamental skills and knowledge a commercial cook requires in order to butcher and cook lamb, beef, veal and pork. It also deals with fancy meats or offal, select and use meat butchery equipment, identify the carcass criteria that can be used and objectively describe carcasses, describe short and long term preservation methods for meat and offal, identify offal and fancy meats obtained from beef, veal, lamb, pork carcasses, use meat off-cuts economically, use meat marinades, calculate portion yields and cost per kilogram for restaurant meat cuts and prepare, cook and carve meat cuts. This DVD supports the learner guide "Select, Prepare and Cook Meat".  Duration: 25 minutes

DVD$36.00

Principles and Methods of Cookery (Parts 1 and 2) - Commercial Cookery

These DVDs support the Learner Guide “Use Basic methods of Cookery”. On completion of this module, the student will be able to demonstrate an ability to prepare, cook and present food based on the accepted industry standards for each principle, using the correct hygiene and occupational health and safety procedures, select and use appropriate cookery methods and equipment to produce a range of menu items, use appropriate work practices based on industry standards and present menu items for service (includes Part 1 and 2 DVD).  Topics included in this DVD set are Boiling, Simmering and Blanching, Poaching, Braising, Stewing, Steaming, Deep Friying, Baking, Roasting, Grilling, Shallow Frying, Microwave Cooking.  A six (6) DVD set.  Duration: 342 minutes.

DVD$55.50

Beef Butchery - Commercial Cookery

This module deals with the fundamental skills and knowledge a commercial cook requires in order to butcher and cook lamb, beef, veal and pork. It also deals with fancy meats or offal, select and use meat butchery equipment, identify the carcass criteria that can be used and objectively describe carcasses, describe short and long term preservation methods for meat and offal, identify offal and fancy meats obtained from beef, veal, lamb, pork carcasses, use meat off-cuts economically, use meat marinades, calculate portion yields and cost per kilogram for restaurant meat cuts and prepare, cook and carve meat cuts. This DVD supports the learner guide "Select, Prepare and Cook Meat". Topics include Argentine of Beef.  Duration: 32 minutes

DVD$36.00