Module Outline
Date retreived
22/07/2026 8:40 PM AWST
22/07/2026 8:40 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 2a
Baking App 2a
Module
National Code
State Code
95031
95031
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
110107 - Baking And Pastrymaking
Nominal Hours
160
Description
Theory Section:
To develop a thorough understanding of
the quality and function of ingredients
in bread-making.
To attain the skills in formula
construction for production of quality
bread doughs and reconstitution of
bread doughs.
To describe the function and safe
operation of all plant, machines,
equipment and utensils in the Baking
Industry.
Dough-Making Section:
To develop sound knowledge of the
relationship between the nature of
ingredients, mixing speeds and the
production of quality bread doughs.
To attain skills in production of
conventional, fancy and speciality
bread doughs, and be knowledgeable with
regard to different production methods.
To safely and correctly carry out all
procedures in operating conventional
high speed mixing units.
Boardwork and Baking Section:
To safely and correctly operate dough-
dividing final moulding machines,
steamprovers and a reel oven.
To develop the ability to hand-
manipulate dough into all types of
bread shapes, with special emphasis on
fancy and continental bread types and
shapes.
To be familiar with procedures for internal and external evaluation of bread.
To do prime-costing of ingredients, and
relate this to the unit cost of
production.
To develop a thorough understanding of
the quality and function of ingredients
in bread-making.
To attain the skills in formula
construction for production of quality
bread doughs and reconstitution of
bread doughs.
To describe the function and safe
operation of all plant, machines,
equipment and utensils in the Baking
Industry.
Dough-Making Section:
To develop sound knowledge of the
relationship between the nature of
ingredients, mixing speeds and the
production of quality bread doughs.
To attain skills in production of
conventional, fancy and speciality
bread doughs, and be knowledgeable with
regard to different production methods.
To safely and correctly carry out all
procedures in operating conventional
high speed mixing units.
Boardwork and Baking Section:
To safely and correctly operate dough-
dividing final moulding machines,
steamprovers and a reel oven.
To develop the ability to hand-
manipulate dough into all types of
bread shapes, with special emphasis on
fancy and continental bread types and
shapes.
To be familiar with procedures for internal and external evaluation of bread.
To do prime-costing of ingredients, and
relate this to the unit cost of
production.
No information
Evidence Guide
Theory:
Assessment of Theory
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 in the
Certificate percentage for each stage.
However, failure in any stage of the
course may be redeemed by an apprentice
who gains a Certificate percentage of
at least 65% in any subsequent annual
examination.
The Certificate 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 2 : Block A x 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.
Assessment of Theory
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 in the
Certificate percentage for each stage.
However, failure in any stage of the
course may be redeemed by an apprentice
who gains a Certificate percentage of
at least 65% in any subsequent annual
examination.
The Certificate 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 2 : Block A x 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