14702/14703/14704/14705: Making white, grain and meal bread doughs

Credits: 
27
Price: 
$130.00

Learn about storing, handling and weighing the ingredients (like yeast, flour, fruit and fats) for white bread dough and grain/meal bread doughs. Learn about the stucture of bread and how mixing, developing, temperature and fermentation time are important in getting the correct structure. Learn about safety issues like protective clothing, contamination and hazards.

Assessment Requirements: 
You will have to answer some written questions and carry out a Workplace Practical Assessment where you will be observed weighing, mixing and developing ingredients for 2 white bread doughs and 2 grain/meal bread doughs.
Included Standards
Standard Title Version Level Credits
14702 Prepare and weigh ingredients for white bread doughs using manual production methods 2 2 4
14703 Mix and develop white bread doughs using manual production methods 2 3 8
14704 Prepare and weigh ingredients for grain and meal bread doughs using manual production methods 2 2 5
14705 Mix and develop grain and meal bread doughs using manual production methods 2 3 10

These standards are also available as individual distance learning packages