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, and describe, the
function, safe operation, use and
cleaning of certain machinery,
equipment and utensils, employed for
item production.

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 mechanical
process, a range of goods, with sound
knowledge of essential handling
techniques, during all aspects of work
in progress.