List and describe the function of the bread making ingredients
Describe the basic dough making techniques used in production of breads and rolls
Understand the various fermentation methods used in a variety of bread making systems (pre-fermented doughs, Sourdoughs, bulk fermented & overnight fermentation)
Describe the processing parameters followed in the making of a variety of Artisan style bread products
Understand the role of Bakers Percentage and Dough temperature calculations in the making of bread products
Make handmade and machine-made doughs that are decorated by scoring prior to baking.
Evaluate/ score baked breads using a sensory evaluation framework
Apply appropriate preparation of oven prior baking and finishing to baked items
Evaluate bread products following quality parameters
Produce bread dough with standard hygiene and food safety requirements for food production

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Baking & Pastry Breadmaking Culinary Arts / Cooking