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.
Baking and Dessert Production
Baking and Dessert Production