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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.
AQF - Australian Quality FrameworkCertificate III
Competency FieldHospitality
National Code - Training.gov.auFDFRB3011A: Diagnose and respond to product and process faults (bread)
Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.
TAFEshop Identifier: TAFESA-741
TAFEshop Catalogue: 09.060.0467-E2
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