Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
TEATHER'S GUIDES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
CCMBO501_ BUSINESS ORGANIZATION
OPEN E-BOOKS
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
LANGUAGES
WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
SOFTWARE PROGRAMMING AND EMBEDDED SYSTEMS
Food Processing
Food Processing E-lesson: Techniques of Juice Extraction
Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar
Food Processing E-lesson: Monitor the Functionality of Raw Milk Reception Tools
Food Processing E-lesson: Types of Raw Milk Test
Food Processing E-lesson: Pre-Process Fish
Food Processing E-lesson: Process the Dough into Biscuits
Trainee Manual
LEVEL 2
LEVEL3
LEVEL 4
LEVEL5
View all
Courses
TEATHER'S GUIDES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
CCMBO501_ BUSINESS ORGANIZATION
OPEN E-BOOKS
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
LANGUAGES
WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
SOFTWARE PROGRAMMING AND EMBEDDED SYSTEMS
Food Processing
Food Processing E-lesson: Techniques of Juice Extraction
Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar
Food Processing E-lesson: Monitor the Functionality of Raw Milk Reception Tools
Food Processing E-lesson: Types of Raw Milk Test
Food Processing E-lesson: Pre-Process Fish
Food Processing E-lesson: Process the Dough into Biscuits
Trainee Manual
LEVEL 2
LEVEL3
LEVEL 4
LEVEL5
FOPPM302: Pastry Making
Home
Courses
DIGITAL INTERACTIVE CONTENT
FOPPM302
Learning Outcome 6: Process the dough into the chapatti process
Indicative Content 6.1: Shape the dough for chapatti
Indicative Content 6.1: Shape the dough for chapatti
◄ Introduction 6.0
Jump to...
Jump to...
Announcements
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 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 6.2: Frying the shaped dough
Indicative Content 6.3: Wrap and store the chapatti
References
Indicative Content 6.2: Frying the shaped dough ►
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
