| Search for a course > BAKERY NC LEVEL 3 |
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- Maintain personal presentation in the workplace
Demonstrate knowledge of basic Bakery technology
Prepare to mix white bread doughs using manual production methods
Pan bread doughs
Prepare, mix and develop bulk grain meal doughs using automated equipment
Prepare and slice bread using automated equipment
Divide , mould, and prove bread doughs produced by sponge and dough process, and liquid ferment
Roll , laminate croissant and Danish doughs using manual production methods
Shape and cut bulk croissant and Danish doughs using manual production equipment
Bake croissant and Danish products
Prove products for batch baking
- nbatch bake bread products
Apply safe working practices in the food and related product processing workplace
Hold a conversation with others
Participate in groups and/ or teams to make decisions
Read and assess texts to gain knowledge
Thaw and prove frozen doughs
Retard products for batch baking
Freeze products for batch baking
Prepare and weigh ingredients for bulk bread doughs using automated equipment
Prepare and apply icings and glazes to bakery products using manual production methods
Prepare to, and decorate bakery products using manual production methods
Prepare and apply toppings to bakery products using manual production methods
Prepare and apply fillings to bakery products using manual production methods
Demonstrate knowledge of common types and uses of baking equipment in the baking industry
Demonstrate knowledge of basic baking ingredients in the baking industry
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- Form IV or Equivalent
- Minimum 17years old
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1 Year |
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Apprenticeship Scheme
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