Module Outline
Date retreived
22/07/2026 12:55 PM AWST
22/07/2026 12:55 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Baking App 1b
Baking App 1b
Module
National Code
State Code
95030
95030
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
080301 - Business Management
Nominal Hours
120
Description
Theory Section:
To understand the function of all
ingredients that go into making all
types of bread and yeast goods.
To develop attitudes that will fit for
employment in the Bread-Making
Industry, and adapt to change or
re-training as the situation may
require.
To know required standards for protective clothing, and show sound work
procedure and safety methods.
Dough-Making Section:
To be alert to alternative work
methods, temperature control, and the
various types of machines that can be
used in the mixing of bread doughs.
To appreciate the nature of the
fermentation process and bread
improvers.
To appreciate the nature of the fermentation process and bread improvers.
Boardwork and Baking Section:
To safely, and hygienically, carry out
all procedures for operating bakery
plant and equipment.
To practice the best techniques for
manipulating dough, final proof and
oven control.
To assess the loaf quality of the
products produced.
Calculations:
To understand the need and use of mathematics in formula calculations and
production costing.
To develop a methodical approach to
ingredient quantity calculations.
To develop skills required for accurate
ingredient and dough temperature
calculations.
To understand the function of all
ingredients that go into making all
types of bread and yeast goods.
To develop attitudes that will fit for
employment in the Bread-Making
Industry, and adapt to change or
re-training as the situation may
require.
To know required standards for protective clothing, and show sound work
procedure and safety methods.
Dough-Making Section:
To be alert to alternative work
methods, temperature control, and the
various types of machines that can be
used in the mixing of bread doughs.
To appreciate the nature of the
fermentation process and bread
improvers.
To appreciate the nature of the fermentation process and bread improvers.
Boardwork and Baking Section:
To safely, and hygienically, carry out
all procedures for operating bakery
plant and equipment.
To practice the best techniques for
manipulating dough, final proof and
oven control.
To assess the loaf quality of the
products produced.
Calculations:
To understand the need and use of mathematics in formula calculations and
production costing.
To develop a methodical approach to
ingredient quantity calculations.
To develop skills required for accurate
ingredient and dough temperature
calculations.
No information
Evidence Guide
Theory and
Calculations
Assessment of Theory and Calculations
- First segment Block A Topics 1-20
- Second segment Block B Topics 1-15
Completion Block A: One two-hour
written paper 100 marks
Completion Block B: One two-hour
written paper 100 marks
Practice
Dough-Making: by continuous assessment 100 marks
Boardwork and Baking: by continuous assessment 100
marks Notebook: 100 marks
Assessments: Five topic-based
assessments must be completed by
students as part of their course work.
Topics to be set by lecturers
Block A: three assessments
Block B: two assessments
Certificate of Trade Studies
To be eligible for this Certificate, an
apprentice must reach a pass standard
in the Certificate % for each Stage.
However, failure in the Stage of the
course, may be redeemed by an
apprentice who gains a Certificate % of
at least 65% in any subsequent annual
examination.
The Certificate percentage shall be calculated by the following formula:
Block A: Theory Assessment x 0.3 +
Block A paper x 0.6 + Book x
0.1 100% Block B: Theory Assessment x 0.3 + Block B paper x 0.6 + Book x
0.1 100%
Stage 1: Block A * 0.5 + Block B x
0.5 100% Certificate percentage
Privileged Re-Examination - may be
granted on the recommendation of a
Board of Review, when the practice
assessment is satisfactory.
Calculations
Assessment of Theory and Calculations
- First segment Block A Topics 1-20
- Second segment Block B Topics 1-15
Completion Block A: One two-hour
written paper 100 marks
Completion Block B: One two-hour
written paper 100 marks
Practice
Dough-Making: by continuous assessment 100 marks
Boardwork and Baking: by continuous assessment 100
marks Notebook: 100 marks
Assessments: Five topic-based
assessments must be completed by
students as part of their course work.
Topics to be set by lecturers
Block A: three assessments
Block B: two assessments
Certificate of Trade Studies
To be eligible for this Certificate, an
apprentice must reach a pass standard
in the Certificate % for each Stage.
However, failure in the Stage of the
course, may be redeemed by an
apprentice who gains a Certificate % of
at least 65% in any subsequent annual
examination.
The Certificate percentage shall be calculated by the following formula:
Block A: Theory Assessment x 0.3 +
Block A paper x 0.6 + Book x
0.1 100% Block B: Theory Assessment x 0.3 + Block B paper x 0.6 + Book x
0.1 100%
Stage 1: Block A * 0.5 + Block B x
0.5 100% Certificate percentage
Privileged Re-Examination - may be
granted on the recommendation of a
Board of Review, when the practice
assessment is satisfactory.
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 2118 | Baking | Accredited course | |
| 2163 | Baking and Pastrycooking | Accredited course |