This course is designed to build on the foundation and principles learnt in Bakery calculation1. It focuses on scenarios that may occur in bakery production with calculation solutions. Students are presented with mathematical challenges that must be solved in order to achieve success in bakery operation product.
This module is designed to challenge the student to become creative and innovative skills in developing and reformulating new bake products for the highly competitive baking industry. This module takes a technological and practical approach to the development of new bake product as well as the use of previous knowledge gained.
This module is designed to expose students to a variety of traditional and ethnic breads from around the world. Participants will learn to appreciate the intricate assembly of savory and confectionary yeast raised dough presentations and participate in theoretical discussions. In addition learners will be able to theorize the different styles and techniques that has evolved into current baking techniques.
