Cake and Spongemaking 2 - Apprentices and Trainees

Pricing

Learner Guide: $30.25 Add To Cart
Preview
  • PDF thumbnail

Description

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.

Classifications

AQF - Australian Quality Framework
Certificate III

Competency Field
Hospitality

National Code - Training.gov.au
FDFRB3012A: Diagnose and respond to product and process faults (pastry cake and cookies)

Copyright Description

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

Catalogue Item

TAFEshop Identifier: TAFESA-732

TAFEshop Catalogue: 09.060.0377-E2

TAFE SA

Related Resources


Pastry Production 2 - Full Time and International VET

This resource enables students to extend their skills and knowledge in the preparation and finishing of a variety of sweet, savoury, choux and pastry products. Learning outcomes include produce a variety of pastries in commercial quantities, prepare a variety of pastry fillings in commercial quantities and assemble and finish a variety of pastries in a commercial manner.

Learner Guide$33.25

Biscuits, Cookies and Meringues - Full Time and International VET

This resource provides the student with the skills and knowledge to produce an extensive variety of biscuit, cookie, meringue and macaroon goods. Learning outcomes include:- produce a range of cookies products in commercial quantities, produce a range of biscuits in commercial quantity, finish and decorate a commercial range of biscuits and meringue products, pipe and drop commercial quantities of macaroons.

Learner Guide$30.25

Contribute to OHS processes - Full Time and International VET

This resource provides the student with the basic skills to apply and follow safe working practices. Learning outcomes include introduction to Occupational Health and Safety, hazards and risk management, follow safe work practices in the workplace and participate in an OHS program.

Learner Guide$30.25