The key cakes covered in this unit are:
- Basic and high ratio cakes
- Sponges
- Health cakes
- Fruit cakes and puddings
Components in this Module
1 - Introduction
- Welcome
- Introduction
2 - Equipment
- Bakery Equipment
- Other Large/Fixed Equipment
- Small/Countertop Equipment
- Equipment Safety Concerns
- Bakery Utensils
- Preparing Equipment
3 - Ingredients
- Ingredients
- Checkpoint 1
- Cake Ingredients
- Key Cake Ingredients
- Checkpoint 2
4 - Ratios and Recipes
- Ratios
- Recipes
- Ingredient functions
- Developing Recipes
- Checkpoint 3
5 - Knowledge and Techniques
- Blending Mixtures
- Whisking and Scraping
- Meringue Production
- Meringue Production Example
- Meringue Production Challenge
- Baking
- Cake Rising
- How to Check if a Cake is Cooked
6 - Basic Cakes
- Production Methods and Goods
- Sugar Batter Method
- Sugar Batter Method - Marble Cake
- Flour Batter Method
- Flour Batter Method Variation - Pound Cake
- Blend Method
- Blend Method Variation - Banana Bread/Cake
- Creaming Method
- Creaming Method - Fruit Cake
- Tea Cakes
- Tea Cake Recipe
- All-in/Blend-in/High Ratio Method
- All-in Method - Zucchini Cake
- Checkpoint 4
- High Ratio Cakes
- High Ratio Cakes Formula Balance
- Processing Techniques for High Ratio Cakes
- Faults and Remedies for Basic Cakes
- Checkpoint 5
7 - Sponges
- Sponges
- Production Methods and Goods
- Genoese Method (Warm Foaming Method)
- Genoese Method
- Cold Foaming (Method 1)
- Cold Foaming (Method 2)
- Cold Foaming Method
- Emulsifier or Stabiliser Method
- Emulsifier or Stabiliser Method Steps
- Emulsifier or Stabiliser Method Example
- Ingredients and Quality Indicators in Sponges
- Faults and Remedies for Sponge Cakes
- Sponge Gateaux Examples
- Sponge Gateaux Challenge
- Checkpoint 6
8 - Health Cakes
- Nutrition in Pastries, Cakes and Yeast Goods
- Production Methods and Goods
- Health Cakes Examples
- Ingredients and Health Implications
9 - Fruit Cakes and Puddings
- Production Methods and Goods
- Fruit Cakes and Puddings Ratios
- Fruit Cake Production Method
- Steamed Puddings Production Method
- Steamed Puddings Production Method Example
- Fruit Cake Ingredients
- Washing and Glycerination of Fruit
- Faults and Remedies for Fruit Cakes and Puddings
- Checkpoint 7
10 - Cake Presentation
- Cake Presentation
- Toppings, Fillings and Decoration Techniques
- Cream
- Custards
- Anglaise Sauce
- Fruit Products
- Chocolate
- Chocolate Decorations
- Nut Products
- Sugar
- Fondant
- Royal Icing
- Decorating Cakes Examples
- Demonstrating Piping Techniques
- Piping Challenge
- Checkpoint 8
11 - Cake Storage
- Cake Storage
- Cake Storage Continued
- Display Cabinets
- Checkpoint 9
- Congratulations!
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