Search for a course > BAKERY NC LEVEL 3
Course Contents Entry Requirements
 
  • Maintain personal presentation in the workplace Demonstrate knowledge of basic Bakery technology Prepare to mix white bread doughs using manual production methods Pan bread doughs Prepare, mix and develop bulk grain meal doughs using automated equipment Prepare and slice bread using automated equipment Divide , mould, and prove bread doughs produced by sponge and dough process, and liquid ferment Roll , laminate croissant and Danish doughs using manual production methods Shape and cut bulk croissant and Danish doughs using manual production equipment Bake croissant and Danish products Prove products for batch baking
  • nbatch bake bread products Apply safe working practices in the food and related product processing workplace Hold a conversation with others Participate in groups and/ or teams to make decisions Read and assess texts to gain knowledge Thaw and prove frozen doughs Retard products for batch baking Freeze products for batch baking Prepare and weigh ingredients for bulk bread doughs using automated equipment Prepare and apply icings and glazes to bakery products using manual production methods Prepare to, and decorate bakery products using manual production methods Prepare and apply toppings to bakery products using manual production methods Prepare and apply fillings to bakery products using manual production methods Demonstrate knowledge of common types and uses of baking equipment in the baking industry Demonstrate knowledge of basic baking ingredients in the baking industry
 
  • Form IV or Equivalent
  • Minimum 17years old

Duration Mode
  1 Year   Apprenticeship Scheme

Certification Centre (Click for contact details)
  Mauritius Institute of Training and Development (MITD)   École Hotelière Sir Gaetan Duval

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