Breadmaking 1 - Full Time and International Vet
This resource provides the student with the basic skills to select materials, equipment and understand the basic principles and practices of bread making. Learning outcomes include the bread making process, bread characteristics, dough mixing, white bread/white bread varieties, brown bread, soft and crusty rolls, savoury breads, users of premixes/concentrates and ingredients and processing faults.
AQF - Australian Quality Framework
Industry Classification Scheme
National Code - Training.gov.au
FDFRB3002A: Produce bread dough
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