Course Objectives and Content

• Upon completion, the candidates will be able to:
• Identify the types and uses of baking tools and equipment
• Recognise the types, characteristics, functions and quality indicators of baking ingredients
• Interpret and understand the Recipes and methods of preparing different types of basic cakes
• Explain the Importance of using correct ratio and proportion of ingredients
• Explain the Importance of shifting dry ingredients
• Explain Importance of aerating batter for sponge cake
• Identify and explain on the quality characteristics of basic cake products
• Identify the common faults in cake products and how to prevent them
• Assemble baking tools and equipment
• Prepare ingredients for cake making
• Prepare batter for baking
• Bake batter
• Cool and store finish cake products
• Reinstate work station in accordance with organisational procedures, food and Workplace Safety and Health (WSH) requirements