Baking and Dessert Production

Purpose: To master the art of producing high-quality cakes, pastries, breads, and desserts, ensuring adherence to precise food safety standards, ingredient measurements, and proper storage protocols.

Objectives:

• Master the techniques of accurate ingredient measurement, correct mixing methods, and temperature control to consistently produce high-quality cakes, pastries, and breads.
• Develop expertise in cake batter preparation, pastry dough shaping, yeast fermentation, and dessert production.

Key Areas of Focus:

• Baking Techniques and Measurement Accuracy: Emphasising precision in ingredient measurement, mixing methods, and baking times to produce consistently high-quality products.