BAKE301 – Introduction to Baking
Module code
BAKE301
Module title
Introduction to Baking
Prescription
To enable students to develop basic baking industry skills and knowledge.
Programmes
- TE2201
NZQA Level
Level 3
NZQA Credits
15
Delivery method
- Web-Supported
Learning hours
- Total learning hours
- 150
Resources required
- Learning Outcomes
- Follow Health and Safety, and Food Hygiene processes and procedures related to baking industry standards (9 credits)
Apply basic baking skills to produce biscuit, doughs and pastry products in accordance with industry standards (3 credits)
Use Literacy and Numeracy skills to produce required bakery products (3 credits) - Content
- Health and Safety in a Bakery Environment:
- Safe work practices for food and equipment
- Essential industry knowledge
- Health & Safety
- Food Hygiene
- Biscuit and Pastry Baking
- Principles and definitions of terminology, biscuit and pastry making
- Operation of equipment
Essential introductory industry skills:
- Recipe interpretation
- Weighing and measuring
- Preparation of ingredients
- Preparation and use of equipment
- Introduction to processes and methods
- Commodity knowledge
- Terminology
- Basic food science and nutrition
- Employ essential numeracy and literacy skills to contribute to the effective operation of a commercial bakery. Applying numeracy & literacy skills in recipe interpretation, weighing and measuring ingredients and scaling of recipes. - Teaching and Learning Strategy
- Individual practical experiential learning in an industry environment.
Group and team experiential activities in an industry environment.
Students will learn from their peers, learn by doing, learn by discovery, learn in a flexible and informal environment, and learn by trying solutions and correcting errors.
Industry related field trips.
Observations of, and interactions with, industry professionals.
Associated online learning activities to enhance understanding of baking industry knowledge and skills.
Principles of Kaitiakitanga and Manaakitanga will be followed to allow all students to embrace the philosophy of support for one another. - Assessment Criteria
- 80% of all assessments will be practical and 20% of all assessments will be theory with an overall combined pass mark of 50%.
- Learning and Teaching Resource
- -Bring your own device (BYOD)
- Two fully equipped commercial bakery kitchens incorporating a range of facilities and commercial baking equipment appropriate to the requirements of the programme.
- A commercially operating food outlet suitable for the sale and supply of bakery items produced in a classroom environment.
- Study space
- Smart Suite Classroom Resource
- Wi-Fi Internet
- Individual access to iPad/tablet or laptop for the Programme duration
- Computer lab
