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L5 ANIMAL HEALTH
FISH FARMING OPERATIONS
BEEKEEPING OPERATIONS
COMPANION ANIMALS MANAGEMENT
VETERINARY ETHICS AND JURISPRUDENCE
NECROPSY EVALUATION
Quality Control of Raw Animal Products
Curriculum Structure and ToG__Automobile Technology
Curriculum Structure and ToG__Automobile Technology
Specific __ Fine and Plastic Arts
Specific __ Fine and Plastic Arts
BLENDED LEARNING
Digital Pedagogy for TVET Teachers
BEEKEEPING OPERATIONS
WINDOWS SERVER ADMINISTRATION
ADVANCED CONSTRUCTION DRAWING
INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (2)2ERSERSA
INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (3)
View all
Courses
L5 ANIMAL HEALTH
FISH FARMING OPERATIONS
BEEKEEPING OPERATIONS
COMPANION ANIMALS MANAGEMENT
VETERINARY ETHICS AND JURISPRUDENCE
NECROPSY EVALUATION
Quality Control of Raw Animal Products
Curriculum Structure and ToG__Automobile Technology
Curriculum Structure and ToG__Automobile Technology
Specific __ Fine and Plastic Arts
Specific __ Fine and Plastic Arts
BLENDED LEARNING
Digital Pedagogy for TVET Teachers
BEEKEEPING OPERATIONS
WINDOWS SERVER ADMINISTRATION
ADVANCED CONSTRUCTION DRAWING
INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (2)2ERSERSA
INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (3)
FOPPM302: Pastry Making
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DIGITAL INTERACTIVE CONTENT
FOPPM302
Learning Outcome 2: Prepare materials and equipment for pastry products
Indicative Content 2.2: Clean the equipment
Indicative Content 2.2: Clean the equipment
◄ Indicative Content 2.1: Select materials and equipment
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Indicative Content 1.1: Describe work area
Indicative Content 1.2: Select cleaning products
Indicative Content 1.3: Clean the work area
Indicative Content 1.4: Check the work place
Indicative Content 2.1: Select materials and equipment
Indicative Content 2.3: Use equipment
Indicative Content 2.4: Check the equipment
Indicative Content 3.1: Mould the dough
Indicative Content 3.2: Bake the cake
Indicative Content 3.3: Pack and store the cake
Indicative Content 4.1: Mould the batter
Indicative Content 4.2: Bake the biscuits
Indicative Content 4.3: Pack and store the biscuit
Introduction 5.0
Indicative Content 5.1: Mould the dough for doughnuts
Indicative Content 5.2: Leaven the dough
Indicative Content 5.3: Fry the moulded dough into doughnuts
Indicative Content 5.4: Pack and store the doughnuts
Introduction 6.0
Indicative Content 6.1: Shape the dough for chapatti
Indicative Content 6.2: Frying the shaped dough
Indicative Content 6.3: Wrap and store the chapatti
References
Indicative Content 2.3: Use equipment ►
FOPPM302
Course Overview
Learning Outcome 1: Prepare the work area for processing pastry
Learning Outcome 2: Prepare materials and equipment for pastry products
Learning Outcome 3:Process the dough into cake
Learning Outcome 4: Process the dough into biscuits
Learning Outcome 5: Process the dough into doughnuts
Learning Outcome 6: Process the dough into the chapatti process
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