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Baking skills

FREE
Course Level

Beginners

Start Date

Thu 20 Jun 2024

Duration

2 weeks

FREE

Course content

  • Produce a bake using the techniques they have learnt.
  • Awareness of the importance of safety and hygiene in a kitchen.
  • Progress to making choux pastry, turning it into eclairs or choux buns.
  • Awareness of the importance of safety and hygiene in a kitchen.
  • Progress to making choux pastry, turning it into eclairs or choux buns.
  • Identify metric and imperial measurements.
  • Demonstrate different mixing techniques.
  • Produce a bake using the techniques they have learnt.
  • Identify metric and imperial measurements.
  • Demonstrate different mixing techniques.
  • Produce a bake using the techniques they have learnt.
  • Identify metric and imperial measurements.
  • Demonstrate different mixing techniques.
  • Produce a bake using the techniques they have learnt.
  • Awareness of the importance of safety and hygiene in a kitchen.
  • Progress to making choux pastry, turning it into eclairs or choux buns.
  • Identify metric and imperial measurements.
  • Demonstrate different mixing techniques.
  • Identify metric and imperial measurements.
  • Demonstrate different mixing techniques.
  • Produce a bake using the techniques they have learnt.
  • Awareness of the importance of safety and hygiene in a kitchen.
  • Progress to making choux pastry, turning it into eclairs or choux buns.
  • Awareness of the importance of safety and hygiene in a kitchen.
  • Progress to making choux pastry, turning it into eclairs or choux buns.

About Course

Want to improve your baking skills?

Don’t know your choux from your puff?

This course is perfect for you.

We’ll look at working between imperial and metric measurements, look at different mixing techniques and make eclairs and buns using choux pastry.

Course content:

Measuring and weighing dry and wet ingredients, understanding that whichever measuring techniques is used must be used throughout. looking at different flours and what they are used for.

What do I need to do this course?

Everything will be provided.

Requirements

  • <p>A basic knowledge of baking would be advisable, there are no prior assessments and no written exam</p>

What do I need to do this course?

Everything will be provided.

Teaching Methods

  • Different weighing and measuring equipment, to show the difference and why not to change throughout the recipe.

    Flip chart, to show students written work. Recipe books to show the different measurements form imperial and metric.

    The first week will be a theory class and week 2 will be a practical session


    How is your progress checked?

    Learners will be asked to complete a personal learning record and weekly feedback during their course.

    The tutor will offer regular feedback through informal and formal methods.

    Extra study or practice required at home.


    What can I do after this course?

    If you would like to discuss further learning, employability and personal development opportunities, please let your tutor know or complete this section on your personal learning record and we will be in touch to make an information, advice and guidance appointment.

    New courses are advertised in centre and on our website regularly.

    www.cliplearning.com / Riverside Training (acisgroup.co.uk)


FREE

Course details

  • Tutor: Alison Dale
  • Time: 1000-1200
  • Provision: Multiply
  • Term: Summer
  • Location: Market Rasen Learning Centre