Breads and other types of yeast goods are made and consumed all around the world.

Advances have seen the introduction of both dry yeast and cream yeast, which each has its place in todays production methods. These advances mean that we can now produce a wide range of products with a high degree of accuracy and consistency.

$95.00 Price

210 mins Estimated Time

Components in this Module

1 - Introduction

  • Introduction
  • Preparation and Production of Yeast Goods

2 - Preparing Equipment and Ingredients

  • Preparing Equipment and Ingredients
  • Equipment
  • Ovens Used for Baking
  • Checkpoint 1
  • Preparing Equipment
  • Equipment Safety Concerns
  • Preparing Ingredients
  • Nutrition in Yeast Goods
  • Checkpoint 2

3 - Ratios and Recipes

  • Ratios and Recipes
  • Recipe Example

4 - Knowledge and Techniques

  • Yeast and Fermentation
  • Checkpoint 3
  • Preparing Yeast Doughs
  • Weighing
  • Mixing
  • Dough (Gluten) Development
  • Gluten Window Pane Test Video
  • Intermediate Proof
  • Knockback, Dividing and Scaling
  • Knockback, Dividing and Scaling Video
  • Rounding and Recovery Period
  • Shaping
  • Shaping Videos
  • Moulding
  • Final Proof
  • Baking
  • Cooling
  • Dough Quality Assessment

5 - Bread

  • Bread
  • Production Procedures for Bread
  • Checkpoint 4
  • Base Recipes
  • Variations
  • Shapes and Weights
  • Shape Identification Challenge
  • Bread Characteristics
  • Possible Problems
  • Ethnic and Cultural Breads
  • Specialty Breads
  • Specialty Breads Examples
  • Pizza
  • Flavoured Breads
  • Checkpoint 5

6 - Enriched Doughs

  • Enriched Doughs
  • Types of Enriched Doughs
  • Yeast Pastry Menu Examples
  • Methods of Cookery
  • Sweet Yeast Dough Ingredients
  • Bun Doughs
  • Preparation of Fruit Doughs
  • Making Bun Dough
  • Finger Buns
  • Cream Buns
  • Chelsea Buns
  • How to Make Chelsea Buns
  • Tea Buns/Tea Loaf
  • Small Scrolls
  • European Doughnuts
  • Checkpoint 6
  • Savarin, Baba and Brioche
  • Preparation of Doughs with High Egg and Butter Content
  • Making Savarins
  • Gugelhupf
  • Making Gugelhupf
  • Stollen
  • Kuchen
  • Festive Baking
  • Checkpoint 7
  • Deep-Fried Yeast Products
  • Frying Equipment for Doughnuts
  • Frying Compounds
  • Making Doughnuts
  • Doughnut Trouble Shooting

7 - Laminated Yeast Products

  • Laminated Yeast Products
  • Danish Paste Production Methods
  • Incorporating Fat
  • Making Danish Paste
  • Preparing Danish Shapes and Fillings
  • Danish Shapes
  • Danish Shapes Challenge
  • Proving and Baking
  • Croissant
  • Making Croissant Paste
  • Croissant Production
  • Croissant and Danish Faults
  • Checkpoint 8

8 - Garnishes and Fillings

  • Garnishes and Fillings
  • Glazes
  • Checkpoint 9
  • Icings and Fillings
  • Fondant
  • Mock Cream Fondant
  • Sweet or Savoury Fillings
  • Presenting Yeast Goods
  • Serviceware

9 - Storage

  • Storage of Bakery Products
  • Reusable By-Products
  • Yeast Storage
  • Checkpoint 10
  • Congratulations!


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

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