Continental Cakes - Full Time and International Vet

Pricing

Learner Guide: $32.50 Add To Cart
Preview
  • PDF thumbnail

Description

Continental is used to describe many of the richer and more decorative types of cake, mostly because they originated on the European continent. These products are often also referred to as 'speciality' cakes. Learning outcomes in this module include gateaux and Torten - basic preparation, cake and Torten base production and petite four and biscuit production.

Classifications

AQF - Australian Quality Framework
Certificate III

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
FDFRB3015A: Produce and decorate gateaux and tortes

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-735

TAFEshop Catalogue: 09.060.0429-E2

TAFE SA

Related Resources


Breadmaking 1 - Apprentices and Trainees

This module provides the student with the basic skills and knowledge to enable them to select materials, equipment and understand basic principles and practices of bread making.

Learner Guide$31.00

Continental and Specialty Breads - Apprentices and Trainees

The learning activities listed in this module are a source of reference and may be varied at the state’s discretion. However, their purpose is to give practice in the learning outcome and performance criteria and any variation must address the skills required in the learning outcome. All activities will be carried out in accordance with occupational health and safety standards and state/local hygiene regulations.

Learner Guide$30.00

Bakery Training Handbook

This handbook is designed as a compulsory resource for all persons participating in the Bakery Training program. It contains notes on ingredient identification, specifications, functions, processing and storage. A section is devoted to bakery mathematics which introduces the student to formula, yield and product costing exercises that will be included in each of the secondary modules. The information in this handbook together with that contained in each of the modules forms the basis for theory assessment. Learners are directed to further readings that will expand or supplement this content. Each topic area is self contained and a series of self-test questions is included. Learners are encouraged to complete these questions and discuss their answers with a bakery lecturer.

Learner Guide$38.75