Module Outline
Date retreived
22/07/2026 4:24 PM AWST
22/07/2026 4:24 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 Skills and Techniques
Baking Skills and Techniques
Module
National Code
State Code
21017
21017
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
09/06/1994
Field of Education
110107 - Baking And Pastrymaking
Nominal Hours
90
Description
To develop skill in correct storage of ingredients and use of weighing
equipment.
To acquire additional skills in dough manipulation for a variety of bread types
and shapes.
To efficiently apply finishing techniques, proving and baking skills.
equipment.
To acquire additional skills in dough manipulation for a variety of bread types
and shapes.
To efficiently apply finishing techniques, proving and baking skills.
No information
Evidence Guide
On-going practical assessment. 100%
Weekly assessment of the student's performance of the skills required.
Weekly assessment of the student's performance of the skills required.
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 2119 | (Baking) | Accredited course | |
| 2163 | Baking and Pastrycooking | Accredited course |