Cake and Spongemaking 2 - Apprentices and Trainees
This module enables students to extend their skills and knowledge to a high degree of proficiency in the production and finishing of a variety of high quality cakes. Learning outcomes include:- produce a range of commercial fruit cakes in commercial quantities and sizes, produce cakes with baked toppings, produce slab sponges in commercial quantities, produce hi-ratio bakes in commercial quantities, produce Gulgelhopf varieties, produce health cakes, produce special occasion cakes, decorate a wide variety of cake and sponge products in a commercial manner, introduction of chocolate and address common cake faults and their causes.
AQF - Australian Quality Framework
National Code - Training.gov.au
FDFRB3012A: Diagnose and respond to product and process faults (pastry cake and cookies)
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