Bread and Bread Rolls - Patisserie
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.
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
Industry Classification Scheme
National Code - Training.gov.au
SITHPAT002A: Prepare and produce cakes, SITHPAT004A: Prepare bakery products for patisseries
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