Course Objectives and Content

• Upon completion, the candidates will be able to:
• Identify the Types and uses of baking tools and equipment
• Identify and explain the types, characteristics, functions and quality indicators of baking ingredients
• Interpret the Recipes and methods of preparing cookies
• Explain the Importance of using correct ratio and proportion of ingredients
• Explain the Importance of sifting dry ingredients and resting dough
• Explain the Techniques of piping and cutting the dough
• Identify and explain the process of baking cookies and factors that influence the baking process
• Assess and determine Indicators of doneness
• Identify the methods of cooling and storing cookie products
• Identify and explain the quality characteristics of cookie products
• Identify the common faults in making cookie products that affects its quality and how to prevent them
• Identify the hazards and explain the preventive measures of each hazard such as chemical and thermal hazards
• Assemble baking tools and equipment
• Prepare ingredients for making cookies
• Prepare and shape/ cut dough for baking and add pre-baked toppings or finishing (if any)
• Bake dough
• Cool and store finished cookie products
• Reinstate work station in accordance with organisational procedures, food and Workplace Safety and Health (WSH) requirements