Continental and Specialty Breads - Full Time and International VET
This resource provides the student with the skills and knowledge to produce an extensive range of Continental and Specialty Breads. Module includes French and Italian continental varieties, plaiting varieties, fancy loaves, modelling bread dough/bread weaving, speciality breads and sweet and specialty yeast goods.
AQF - Australian Quality Framework
National Code - Training.gov.au
FDFRB3008A: Store handle and use frozen dough
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