Theory Component

To understand characteristics of
required ingredients, constituent
influence, and effects on dough-mixing
process, dough characteristics, dough
performance, with associated resultant
effects on both internal product
characteristics, and external product
characteristics.

To critically examine: formula balance, methods of ingredient amalgamation,
influences and effects on produce of work-in-progress, also product quality,
and state cause and remedy for product faults.

To describe, in detail, dough-making
machinery, equipment and correct use of
utensils - their function, operation,
essential safety features and cleaning
practice.

Practical Component

To produce, with confidence and skill,
a range of varied yeast-leavened
products, with quality characteristics.

To critically examine, and make
decision, on final products of:
formulae balance, factors affecting
dough performance and rate of
fermentation, and baking conditions.

To make by hand, and mechanical
process, a range of yeast-leavened
goods, with sound knowledge of
essential handling techniques, during
all aspects of work-in-progress.