Breadmaking 1 - Full Time and International Vet

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Description

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.

Classifications

AQF - Australian Quality Framework
Certificate III

Competency Field
Hospitality

National Code - Training.gov.au
FDFRB3002A: Produce bread dough

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-729

TAFE SA

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