The aim of this module is to enable learners to design, prepare and produce a range of basic cakes. They will learn to evaluate and improve the quality of the cakes.
DurationCourse Objectives:
On completion of the course, learners will be able to:
Understand the elements required to produce basic cake type products
List and describe the functionality of ingredients used in making cake products
Calculate cake recipe using Baker’s Percentage
Describe the ingredient pre-conditioning requirements that apply to cake making methods
Describe the basic mixing methods and processing parameters for making cake type products
Apply the various cake making methods to produce a variety of cake products
Calculate specific gravity for cake batters and relate this to baked product quality parameters
Line and deposit accurately cake batters into various pans and tins as required
Bake cake batters in suitable oven conditions to a satisfactory standard
Remove and cool cake products after baking
Evaluate baked cake products following quality parameters
Store baked items under suitable conditions
Produce basic cake type items following standard hygiene and food safety requirements for food production
Products (Practical Component):
Marble Batter Cakes
Chocolate Sponge Cakes
Genoise Method Sponge Cake
Chiffon Cakes
Cheesecakes
Swiss Rolls
ACETEK College is a Singapore registered Private Education Institution as well as an Registered Training Provider that provides a comprehensive suite of Certificate, Diploma and Advanced Diploma Programs.
Our course is designed for beginners and experienced bakers alike. Whether you’ve never baked before or you’re looking to refine your skills, our experienced instructors will guide you through each step of the process.
The training objective of this module is to equip learners with the competencies to make basic cakes, as well as to work professionally in a pastry kitchen.
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