Learn commodity and product knowledge, baking, equipment, nutrition, pastry/ies, yeasts, presentation and storage.
Components in this Module
1 - Bakery Equipment
- Bakery Equipment
- Bakery Utensils
- Selecting Equipment
2 - Commodities and Product Knowledge
- Commodities and Product Knowledge
- Other Compounds
- The Process of Baking
- Baking Video
- Heat Transfer Animation
- Checkpoint 1
- Baking Processes and Chemistry
- Preparing Basic Pastes
- Aeration of Pastry
- Natural Aeration
- Types of Commodities
- Commodity Information
- Checkpoint 2
- Yeast
- Convenience Products
- Selecting Ingredients
3 - Costing of Recipes
- Costing of Recipes
- Further Considerations
- Checkpoint 3
4 - Nutrition in Pastries
- Nutrition in Pastries
5 - Pastes
- Pastes
- Short Paste
- Rub-in Method
- Creaming Method
- Hot Water Method
- Short Paste Ratios
- Short Paste Ratios Videos
- Sweet Paste - Pate Sucree
- Lining Paste - Pate a Foncer
- Sablee Paste - Pate Sablee
- Savoury Short Paste - Pate Brisee
- Short Paste Variations
- Baking Short Paste Products
- Short Pastry Menu Examples
- Checkpoint 4
- Flans and Tarts Production Methods
- Presenting Short Pastries
- Short Paste Faults
- Choux Paste
- Choux Paste Method
- Choux Paste Production Methods
- Choux Paste Production Tips
- Producing Choux Paste
- Baking Choux Paste
- Checkpoint 5
- Choux Pastry Menu Examples
- Choux Paste Challenge
- Choux Paste Faults
- Puff paste
- Puff Paste Production Methods
- Puff Paste Methods
- Puff Paste Challenge
- Puff Paste Ratios
- Why Does Puff Paste Rise?
- Layering Puff Paste
- The Aim of Lamination
- Lamination Video
- Baking Puff Paste
- Puff Pastry Goods
- Puff Pastry Menu Examples
- Puff Paste Products Challenge
- Checkpoint 6
- Puff Paste Faults
- Puff Paste Faults Challenge
- Filo Paste and Strudel
- Filo Production Methods
- Filo Pastry Items
- Strudel Production Methods
- Strudel Pastry Goods
- Apple Strudel
- Filo Pastry and Strudel Menu Examples
6 - Cakes
- Cakes
- Sugar Batter Method
- Flour Batter Method
- Cake menu examples
- Sponge - Pate a Biscuit and Pate a Genoise
- Cake and Sponge Products
- Cake and Sponge Menu Examples
- Checkpoint 7
- Cake and Sponge Faults and Evaluation
- Fruit Cakes
- Cold-set Cakes and Mousses
- Mousses
- Meringues
- Meringue Production Methods
- Meringue Production
- Checkpoint 8
- Other Products
7 - Yeast products
- Yeast Products and Doughs - Pate a Levure
- Bread
- Developing Gluten
- Base Bread Recipe
- Recipe Variations
- Preparing Bread Doughs
- Bread Types
- Bread Quality and Faults
- Pizza Dough
- Bun Dough
- Savarin
- Yeast Pastry Menu Examples
- Danish Paste
- Danish Shapes Menu Examples
- Danish Shapes Challenge
- Checkpoint 9
- Yeast Paste Faults
8 - Presentation and Finishes for Desserts and Pastries
- Presentation for Desserts and Pastries
- Finishes for Desserts and Pastries
- Suitable Fillings and Toppings
- Filigree
- Ganache
- Sauces
- Checkpoint 10
- Custards
- Royal Icing
- Decorating with Icing
- Serviceware
9 - Storage of Pastry Goods
- Storage of Pastry Goods
- Proper storage
- Display Cabinets
- Waste Minimisation for Pastry Products
- Checkpoint 11
- Congratulations!
- Short Paste Types
Pre-requisite?
No previous knowledge or experience is required.
How long?
The online courses are made up of a number of learning modules. Each module has an estimated time to complete them (click on the ‘i’ next to the module to get the time).
The time to complete a module can vary based on your existing knowledge of the material.
No need to finish the course in one session. You can log in and out as many times as you like, until the course end date. The course end date is shown when entering the training. The system remembers what you have completed and you can continue on from where you left off.
How does it work?
Once we receive confirmation of your payment (which could take up to 24 hours), you will receive an email with your login details. Go to the login page which will be emailed to you. Enter your details then click on the name of the course when you are ready to start.
How do I pay?
Pay with mastercard or visa through our secure PayPal internet payment facility. You can also select to ‘Generate an Invoice’ or ‘Make An Enquiry’ and we will get back to you with a group pricing as a quote or submission for you to respond to.
Who should do this course?
These courses are for anyone who wants to learn more or wants to extend their resume by becoming more knowledgable in their company.
How will I be assessed?
Each module is broken into sections with checkpoints, interactive challenges and quiz questions throughout. You are required to go through each section and answer every question correctly to be deemed competent. If you answer any questions incorrectly, you will be given feedback on which question you answered incorrectly. You can then correct your response and continue.
Will I receive a certificate?
These are non accredited corporate-based short courses and if successful you will receive a Certificate of Completion.
Steps to proceed with enrolling in a Course
Step 1 – Select a Course(s) by adding it to the Shopping Cart.
Step 2 – Pay for the course (using Paypal).
Step 3 – Once we have received the payment we will send you an email confirming your order.
Step 4 – This email will have instructions for connecting to the course, your login ID and password.
Step 5 – Complete the online course.
Step 6 – Once the course has been successfully completed, you will have access to your certificate.
If you have any problems or questions just call us on (02) 9635 0477 or email training@alliedrisk.com.au