Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
TRAINING MANUALS
INTERACTIVE MANUALS - BUKU
Trainer Manuals
Trainee Manuals
LEVEL3
LEVEL 4
LEVEL5
SHORT COURSES
WOOD VALUE CHAIN
FORESTRY
TOURISM
FILM AND AUDIO VISUAL
Computer Systems and Architecture
Telephone Maintenance
Computer Peripherals Deployment
Electronic Circuit Implementation
Computer System Deployment
Computer System Maintenance
TEACTHERS' GUIDES
COMPLEMENTARY MODULES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
View all
Courses
TRAINING MANUALS
INTERACTIVE MANUALS - BUKU
Trainer Manuals
Trainee Manuals
LEVEL3
LEVEL 4
LEVEL5
SHORT COURSES
WOOD VALUE CHAIN
FORESTRY
TOURISM
FILM AND AUDIO VISUAL
Computer Systems and Architecture
Telephone Maintenance
Computer Peripherals Deployment
Electronic Circuit Implementation
Computer System Deployment
Computer System Maintenance
TEACTHERS' GUIDES
COMPLEMENTARY MODULES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
FOPPM302: Pastry Making
Home
Courses
DIGITAL INTERACTIVE CONTENT
FOPPM302
Learning Outcome 1: Prepare the work area for processing pastry
Indicative Content 1.2: Select cleaning products
Indicative Content 1.2: Select cleaning products
◄ Indicative Content 1.1: Describe work area
Jump to...
Jump to...
Announcements
Indicative Content 1.1: Describe work area
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 2.2: Clean the 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 1.3: Clean the work area ►
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
Sources
Home
Calendar
Data retention summary
Get the mobile app
