Pastry and Baking Fundamentals Level 1

Entry Requirements

Learners are expected to have followed the course Food Matters: Cooking techniques and healthy eating Level 1.

Duration

30-week course with 3 contact hours per week.

Learning Outcomes

Expected learning outcomes for this course include:

Knowledge
• Identify and describe common tools, equipment, and basic ingredients used in baking.
• Describe the basic conditions required for effective fermentation and the preparation process of dough.
• Identify various cake mixing methods and their effects on cake texture and structure.
• Explain the techniques used to make doughs, pie crusts, cakes, and fillings.

Skills
• Demonstrate the ability to mix various types of dough and apply basic pastry techniques, ensuring correct consistency and texture.
• Knead, proof, and shape dough to produce simple tarts using foundational pastry methods.
• Roll, fold, and laminate dough to create a variety of pastries with proper structure and texture.
• Prepare and bake different types of cakes.

Competences
• Operate and maintain standard baking equipment and tools safely and efficiently.
• Measure, mix, and handle ingredients accurately based on standard recipes and production requirements.
• Design and produce visually appealing pastry and baked items using artistic decoration and plating techniques.
• Plan and execute baking tasks effectively within given time frames and production schedules.
• Apply food safety and hygiene principles.

Delivery Method

Face-to-face lessons with hands-on practice

Certification/Award

A letter of attendance will be issued to learners who attend at least 80% of the course.