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Lesson

Baking Level 2 
Overview

Practical

Theory

1​

 

2

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3

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4

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5

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6

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7

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8

Quick Doughs and batters

Personal safety, ingredients and equipment found in pastry kitchen.

Flat Breads

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Workplace safety, Introduction to Flat Breads.

Yeasted Breads

Pies and short crust pastries

Meringues

Cookies

Frosting

Cakes

Numeracy and Measurement, Yeasted products

Baking for profit (costing) Pastry Theory

Meringues:  French, Italian and Swiss

Biscuit and cookie theory, mixing methods.

Icing and techniques

workplace safety, Introduction to Flat Breads.

#SteynsCulinarySchool

Tel: (+27)12 362 5340 |  Cell: (+27)72 645 5167  | 
Email: info@steynsculinaryschool.co.za

            345 Glyn street, Hatfield, Pretoria

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