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Rye and Savoury Breads - Full Time and International VET

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Description

This resource provides the student with skills and knowledge to produce a variety of rye and savoury breads. Learning outcomes include produce commercial quantity and quality sour dough, introduction to rye breads, rye flour characteristics and produce a variety of rye and savoury breads in commercial quantities.

Classifications

AQF - Australian Quality Framework
Certificate III

Competency Field
Hospitality

National Code - Training.gov.au
FDFRB3011A: Diagnose and respond to product and process faults (bread)

Copyright Description

Copyright © 2019 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-741