This unit applies to the preparation, production, storage and presentation of a range of basic yeast goods for the home or the modern bakery shop. The student should be able to prepare a variety of yeast based products according to standard recipes and enterprise practice, select and use suitable equipment safely and efficiently, decorate yeast goods to enhance appearance, using suitable fillings, icings, sauces and decorations, to standards recipes and enterprise standards, Apply portion control to minimise wastage, Store cakes and pastry products to minimise spoilage and wastage.
May include breads from varying cultural origins and may be derived from classical or contemporary recipes.
May include breads from varying cultural origins and may be derived from classical or contemporary recipes.
- Teacher: Luse.Baleisuva Baleisuva