This course is designed to equip you with the skills to prepare, and to bake 6 different types of basic cakes, and also understand the science behind it.
DurationWhat You Will Learn
Knowledge and skills to produce these 6 types of classic cakes.
– Battercake
– Cheesecake
– Vanilla Roll
– Red Velvet Cake
– Chiffon Cake
– Genoise Sponge
Different preparation methods to produce a cake of good standard.
Learning the correct tools, equipment, appliances, assembly and safe usage.
Kitchen safety and safe food practices.
List and describe the quality and characteristics of ingredients.
Gathering and processing of ingredients using correct ratio and proportions for cake batters.
Read recipes and use baker maths to adjust formulas.
Hands-on in the understanding and appreciation of critical components of making a good cake.
Learn elements of cake dressing, decoration, garnishing and finishing using creams, sauces and fillings.
Appropriate storage of finished cakes and giving them good shelf life.
This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry.
Cake made with layers of chocolate crunch, cocoa sponge, and berry chocolate mousse, and finished with a bright red glacage.
This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry. On completion of this competency unit, the Learner will have the knowledge, skills and attributes (values) acquired and be able to apply them at various workplaces.
Botany meets buttercream in this 5-hour comprehensive piping-focused masterclass. If you’ve always wanted to learn how to create realistic buttercream flower cakes, you’re in the right place!
We cook from fresh, high quality products
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