Food & Beverage

> Bakery - Full-time/International

16 records

Biscuits, Cookies and Meringues - Full Time and International VET

AQF: Certificate II
Industry: Hospitality
National Code: FDFRB2003A
This resource provides the student with the skills and knowledge to produce an extensive variety of biscuit, cookie, meringue and macaroon goods. Learning outcomes include:- produce a range of cookies products in commercial quantities, produce a range of biscuits in commercial quantity, finish and decorate a commercial range of biscuits and meringue products, pipe and drop commercial quantities of macaroons.
Learner Guide: $30.25 Add To Cart
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Breadmaking 1 - Full Time and International Vet

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3002A
This resource provides the student with the basic skills to select materials, equipment and understand the basic principles and practices of bread making. Learning outcomes include the bread making process, bread characteristics, dough mixing, white bread/white bread varieties, brown bread, soft and crusty rolls, savoury breads, users of premixes/concentrates and ingredients and processing faults.
Learner Guide: $31.00 Add To Cart
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Cake and Spongemaking 1 - Full Time and International VET

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3003A
This resource provides the student with the basic skills and knowledge to select materials, equipment and understand the basic principles and practices of cake and sponge making. Learning outcomes includes basic ingredients - formula balance, cake making processes, sponge production, use of pre-mixes and cake faults.
Learner Guide: $34.00 Add To Cart
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Cake and Spongemaking 2 - Full Time and International VET

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3012A
This resource enables students to extend their skills and knowledge to a high degree of proficiency in the production and finishing of a variety of high quality cakes.
Learner Guide: $31.75 Add To Cart
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Cake Decorating 1 - Full Time and International VET

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3004A
This resource provides the student with the basic skills to select materials, equipment and understand the basic principles and practices of cake decorating. Learning outcomes include basic preparation of icings, piping and cake design, covering, finishing techniques, assembly of cakes, costing procedures and using colours.
Learner Guide: $30.25 Add To Cart
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Continental and Specialty Breads - Full Time and International VET

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3008A
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.
Learner Guide: $32.75 Add To Cart
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Continental Cakes - Full Time and International Vet

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3015A
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.
Learner Guide: $32.50 Add To Cart
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Contribute to OHS processes - Full Time and International VET

AQF: Certificate III
Industry: Hospitality
National Code: FDFOHS3001A
This resource provides the student with the basic skills to apply and follow safe working practices. Learning outcomes include introduction to Occupational Health and Safety, hazards and risk management, follow safe work practices in the workplace and participate in an OHS program.
Learner Guide: $30.25 Add To Cart
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Implement The Food Safety Program and Procedures - Full Time and International Vet

AQF: Certificate II
Industry: Hospitality
National Code: FDFFS2001A
This resource provides the student with the basic skills and knowledge to use effective food safety practices in bakery production. Learning outcomes include introduction to food safety, housekeeping and storage, cleaning equipment in the work area, introduction to HACCP, physical/chemical contamination, microbial contamination and types of waste that food manufacturing produce.
Learner Guide: $30.25 Add To Cart
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Meal, Grain and Fibre Breads - Full Time and International VET

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3005A
This resource provides the student with the skills and knowledge to produce an extensive range of meal, grain and fibre breads. Learning outcomes include produce meal breads, use of stone-ground flours in bread, produce high fibre breads, produce specialty fibre breads, use of pre-mixes, produce fibre/meal breads, use of legume flours in breads/non-wheat flour in bread making and produce savoury products using meal flour.
Learner Guide: $30.75 Add To Cart
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Monitor the Implementation of Quality and Food Safety Programs - Full Time and International Vet

AQF: Certificate III
Industry: Hospitality
National Code: FDFFS3001A
This training resource covers the learning outcomes for the core module Apply Basic Assurance Practices and is part of the Certificate in Food Processing. Topics covered include produce quality products, quality relationships, quality requirements and variations, implementing the quality system and improving the quality process.
Learner Guide: $29.50 Add To Cart
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Pastry Production 1 - Full Time and International VET

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3001A
This resource introduces students to the preparation and finishing of a variety of sweet, savoury, choux and puff pastry products. Learning outcomes include preparation of wheat, short, puff and flaky pastry, use of short pastry using baked and premix fillings, biscuit varieties and preparing a variety of pastry fillings.
Learner Guide: $32.50 Add To Cart
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Pastry Production 2 - Full Time and International VET

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3007A
This resource enables students to extend their skills and knowledge in the preparation and finishing of a variety of sweet, savoury, choux and pastry products. Learning outcomes include produce a variety of pastries in commercial quantities, prepare a variety of pastry fillings in commercial quantities and assemble and finish a variety of pastries in a commercial manner.
Learner Guide: $33.25 Add To Cart
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Provide and Apply Workplace Information - Full Time and International VET

AQF: Certificate II
Industry: Hospitality
National Code: FDFOP2064A
This resource provides the student with the basic skills to use effective communication in the workplace. Learning outcomes include defining types of communication skills in the workplace, workgroup discussions and collecting, presenting and applying workplace information.
Learner Guide: $29.50 Add To Cart
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Rye and Savoury Breads - Full Time and International VET

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3011A
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.
Learner Guide: $32.50 Add To Cart
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Sweet Yeast Production - Full Time and International VET

AQF: Certificate III
Industry: Hospitality
National Code: FDFRB3014A
This resource provides the student with the skills and knowledge to produce an extensive variety of sweet yeast goods.
Learner Guide: $32.50 Add To Cart
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