You will demonstrate safe and hygienic working methods working in a group setting. Identify and demonstrate the differences between baking blind and baking. Identify and demonstrate preparation techniques such as rubbing in, creaming, whisking and folding. As a technical challenge produce choux pastry and a vegetable based cake. You will produce a show-stopping bake at week 5. You will peer assess and taste goods within the group This is one of several baking courses available to run this year
Name: 7. PREPARING TO COMPLETE IN A BAKE OFF Qualification title: Non regulated Community Learning provision, Hospitality and Catering Qualification type: Assessment You will be shown a demonstration then you will practice in the kitchen area. There will be group discussions, Q&A, worksheets, research and word-searches to complete Awarding Generic award - no awarding body Created 20160630 14:48:13 Updated 20160630 14:48:13
You will need to bring an apron, 2 tea towels, dish cloth, a file with clear plastic wallets, a pen, containers to carry your baked goods in and all your ingredients for recipes to be prepared. Equipment required You will need to bring an apron, 2 tea towels, dish cloth, a file with clear plastic wallets, a pen, containers to carry your baked goods in and all your ingredients for recipes to be prepared.
REDCAR & CLEVELAND BOROUGH COUNCIL
Further Education
adult_education@redcar-cleveland.gov.uk
01642 771197
http://www.redcar-cleveland.gov.uk
Redcar & Cleveland House, Kirkleatham Street Town: Redcar County:Cleveland
Title: Non regulated Community Learning provision, Hospitality and Catering Qualification: Non regulated Community Learning provision, Hospitality and Catering Classification: Retail and Commercial Enterprise