Theory Component

To understand characteristics of
certain ingredients, and their
constituents influence, and effects
upon batter-mixing and dough-mixing,
with resultant effects upon internal
product characteristics, and internal
product characteristics.

To critically examine: formula
construction, methods of ingredient
amalgamation, influences, and effects
on produce, of work-in-progress, and
product quality.

To demonstrate oven: fabrication,
functions, operation, limitations,
loading operations, baking process and
unloading procedure.

To understand reasons for a range of
pastry-cooking plant: construction,
functions operation, mixing processes,
routine maintenance, and cleaning
procedures.

Practical Component

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

To critically examine: formulae
construction methods of ingredient
amalgamation influences, and effects on
produce of work-in-progress, and
produce quality.

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

To operate, with competence, all aspects of oven work.

To select, and make, correct use of
various icings, fillings and coverings.