Students will be introduced to the life of a chef in a commercial bakery kitchen. The focus of the unit is preparation of products made from cereals. In practical sessions students will expand their food preparation skills in preparing a range of baked products as well as designing recipes for a bakery.
The theory sessions will cover the functional properties of ingredients, testing and tasting new foods. Students will learn to investigate, design, produce and evaluate a variety of flour based products. Topics will include food hygiene, different types of breads, cakes, slices, muffins savoury items and biscuits using different processes.