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Lesson
Baking Level 2
Overview
Practical
Theory
1
2
3
4
5
6
7
8
Quick Doughs and batters
Personal safety, ingredients and equipment found in pastry kitchen.
Flat Breads
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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