Rye and Savoury Breads - Full Time and International VET
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 Framework
National Code - Training.gov.au
FDFRB3011A: Diagnose and respond to product and process faults (bread)
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