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Lesson
Baking Level 2
Overview
Practical
Theory
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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.
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