Make Basic Breads
Upon completion of the module participants will be able to : Understand the elements required to produce basic bread dough's. List and describe the ingredients and their functionality when used in making bread dough's Calculate bread formula using Baker's Percentage. Produce bread dough following standard recipe and processing parameters to a satisfactory standard. Prepare basic bread products following standard hygiene and food safety requirements for food production.
Evaluation of basic bread making ingredients. Dough development and Fermentation controls in dough making. Production of bread doughs following standard mixing methods. Process developed dough's following standard processing parameters. Fermentation controls through use of chilled or iced water. Scale, shape and mould dough pieces using hand or machinery. Proofing requirements for bread products/ mperature and humidity. Baking conditions for baking various dough types, Temperature setting and oven controls. Bake a range of bread items to a satisfactory standard. Cool and store baked items in an appropirate manner according to type. Evaluate and score baked items for quality aspects.
Full Fees : $737.10
SME / MCES / Singaporeans > 40 years old : $259.35
Non SME / PRs / Singaporeans < 39 years old : $395.85
UEN number: 200821327E
Course Code : TGS-2018500653
Course Funding Period : 01 Nov 2018 - 15 May 2024