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BUKU library
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
LANGUAGES
WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
TEACTHERS' GUIDES
COMPLEMENTARY MODULES L4
CPD
Modern Workspace - Staff Training
MORE TRAINING MANUALS
Trainer Manuals
Trainee Manuals
FOPPM302: Pastry Making
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DIGITAL INTERACTIVE CONTENT
FOPPM302
Learning Outcome 3:Process the dough into cake
Indicative Content 3.3: Pack and store the cake
Indicative Content 3.3: Pack and store the cake
◄ Indicative Content 3.2: Bake the cake
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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 2.2: 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 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 4.1: Mould the batter ►
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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