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Basic Baking
Overview
Lesson
Practical
Theory
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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
Introduction to personal safety, ingredients and equipment found in pastry kitchen.
Flat Breads
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Introduction to workplace safety, Introduction to leavened and unleavened breads.
Yeasted Products
Phyllo and Choux Pastry
Short Crust Pastry
Laminated Doughs
Biscuits
Cakes
Numeracy and Measurement, Yeasted products
Baking for profit (costing) Pastry Theory
Short crust pie and tart Lining a tart pan
Laminated Doughs
Biscuit and cookie theory, mixing methods
Mixing Methods, Simple Syrup,Different Icings
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