Bread and Bread Rolls - Patisserie

Pricing

Learner Guide: $30.50 Add To Cart
Preview
  • PDF thumbnail

Description

This manual aims to extend the student’s knowledge and skills to the level of proficiency in the production of an extensive range of bread and bread rolls suitable for a hotel, restaurant or cake shop operation. On successful completion of this subject the student should be able to: prepare a range of bread and bread roll doughs using different preparation methods; apply correct working methods when using yeast as a leavening agent; apply correct working methods when using sour dough as a leavening and flavour agent; select the correct ingredients, equipment and mixing procedures for making a variety of bread and bread rolls; determine and demonstrate the correct moulding, resting, proving, finishes and baking techniques; demonstrate an understanding of the correct storage, freezing and thawing techniques required to retain quality and to maximize shelf life of bread and bread rolls.

Classifications

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

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
SITHPAT002A: Prepare and produce cakes, SITHPAT004A: Prepare bakery products for patisseries

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-666

TAFEshop Catalogue: 09.062.0379-E1

TAFE SA

Related Resources

Chocolate work, Marzipan work and Petit Fours - Patisserie

This manual aims to: • Enable the student to develop to a high standard the skills, techniques and processes involved in tempering chocolate correctly, dip and cover patisserie and confectionery products with chocolate and use chocolate for decorating and for display centre pieces, • Introduce students to the aspects of marzipan preparation and handling, and • Equip the student with the knowledge and skills associated with the preparation, decoration and display of a variety of petit fours. On successful completion of this subject the student should be able to: • understand and explain the difference between compound chocolate and pure coating chocolate (coverture) • correctly prepare and temper chocolate prior to use • coat, dip, pipe and mould chocolate for a range of patisserie and confectionery products • demonstrate an understanding of the principles of the correct storage and packaging procedures for products from or with chocolate.

Learner Guide$33.00

Baked Pastries - Patisserie

This manual aims to extend the student’s knowledge and skills to a level of proficiency in the production and finishing of an extensive range of baked pastries suitable for a hotel, restaurant or coffee shop operation. On successful completion of this subject the student should be able to: describe the function and performance of the various ingredients in a range of baked pastry formulae; select the correct ingredients, equipment and mixing procedures for a variety of baked pastries; demonstrate the correct rolling, folding, piping, cutting, filling, marking, proving, resting and baking techniques for a wide range of baked pastries; apply relevant filling and finishing techniques to the baked pastries; demonstrate an understanding of the correct storage, chilling and freezing techniques required to maximize shelf life of baked pastry products; identify common faults in baked pastries and define corrective steps for these faults to ensure quality control.

Learner Guide$31.00

Yeast Products - Patisserie

This module aims to extend the student’s knowledge and skills in the production and finishing of an extensive range of yeast raised products to the level of proficiency suitable for a hotel, restaurant, cake shop or coffee shop operation. On successful completion of this subject the student should be able to: • prepare light, medium and heavy yeast doughs using different preparation methods • apply correct working methods when using yeast as a leavening agent • select the correct ingredients, equipment and mixing procedures for making a variety of yeast products • determine and demonstrate the correct pinning out, rolling, folding, spreading, filling, resting, proving, baking and finishing • demonstrate an understanding of the correct storage, chilling and freezing techniques required to retain quality and to maximize shelf life of baked yeast products • identify common faults in yeast raised products and define corrective steps to ensure quality control.

Learner Guide$31.00