Yeast Products - Patisserie


Learner Guide: $31.00 Add To Cart
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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

Competency Field

National Code -
SITHPAT003A: Prepare and produce yeast goods, SITHPAT004A: Prepare bakery products for patisseries

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-671

TAFEshop Catalogue: 09.062.0384-E2


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