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.
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
Industry Classification Scheme
National Code - Training.gov.au
SITHPAT003A: Prepare and produce yeast goods, SITHPAT004A: Prepare bakery products for patisseries
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