Certified in Bakery Products

Categories: Hotel Management
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About Course

This course is a study of the fundamentals of baking including, dough, quick breads, pies, cakes, cookies, tarts and basic items made in a bakery.

Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours.

What Will You Learn?

  • Upon successful completion of the course, the student will be able to:
  • Knowledge Based:
  • Identify and explain baking terms, ingredients, equipment and tools.
  • Employ safe food handling practices using contemporary guidelines
  • Skill Based:
  • Scale and measure ingredients.
  • Prepare yeast dough, quick breads, pies, cookies, cakes, icing, pate choux, and savory baking.
  • Produce baked products using commercial ingredients and equipment.

About the instructor

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Course Curriculum

Module 1

  • Chapter 1 Adopt safety precautions
  • Chapter 2 Perform pre-work
  • Chapter 3 Introduction to bakery and Pastry terminology
  • Chapter 4 Introduction to bakery and Pastry commodities

Module 2

  • Chapter 5 Introduction to bakery and Pastry equipment
  • Chapter 6 Bake the bread
  • Chapter 7 Prepare cake and cookies
  • Chapter 8 Prepare pastries
  • Assignments

Module 3

  • Chapter 9 Prepare dessert items
  • Chapter 10 Maintain store for finished
  • Chapter 11 Maintain Hygiene
  • Assignments

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