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.
DurationCourse Description
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.
Sponge cake
Butter Cake
Baked Cheesecake
Swiss Roll
Pandan Chiffon
Course Content
List and describe the functionality of ingredients used in making the variety of cake products
Use the various cake making methods to produce batter cake, chiffon cake, baked cheese cake and sponge cake
Name the various mixing and processing work methods for making the variety of cake type products
Discuss and calculate the cake recipes using Baker’s percentage
Evaluate baked cake products by comparing and assessing the product outcome
Complete the baking to the required standard taking into consideration the crust, crumb color and visual eye appeal
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Muffins range from lightly sweetened muffins to products that are “richer than many cakes in fat and sugar.”
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