Description

Course Description:
This competency-based course is geared towards preparing students for entry positions in the restaurant baking and food services industry. Students will learn to identify various ingredients used in the bakery and pastry and the functions of each ingredient in baking formulas. Students will prepare a variety of yeast doughs, quick breads, pies, tarts, and cakes utilizing a variety of mixing methods, classic pastries, creams, custards, dessert sauces and cake decorating.

Course Duration: 90 hours.

Entry requirements: School leavers, housewives, those who want to start a café or pastry business.

Course Learning Outcomes:
After completion of the course, trainees will be able to:
1. Demonstrate hygiene and security awareness.
2. Choose appropriate tools and equipment to carry baking and pastry work.
3. Choose appropriate ingredients for baking and pastry works.
4. Detect the potential causes of defects in baked and pastry items.
5. Demonstrate proper techniques, and methods in preparing baked and pastry products.
6. Modify baking and pastry formulas to meet production needs and accommodate
ingredient substitutions.
7. Design and produce a restaurant quality plated dessert.

Modes of Teaching:
A. Hands-on training
B. Instructor and student demonstrations
C. Instructional videos
D. Reading and online learning assignments
E. Lecture / discussion
F. Small group projects
G. Student collaboration