Bakery and Pastry Operations - BFI1042

Assessment 1: Quizzes / polls

Quizzes / polls

Assessment 2: Exam

Exam

Assessment 1: Practical Skills Assessment

Individual Practical Skills and Project Work

Practical Skills Assessment

<p>This module provides comprehensive insight into the evolution of baking practices worldwide. You will also explore new trends in preparation and presentation styles, gaining a deep understanding of the science behind baking and the techniques used to produce top-quality bakery and confectionery items. Theoretical aspects encompass recipe measurement, ingredient characteristics, and detailed knowledge of baking science. On the practical side, you will delve into the fundamentals of bread making, pastry making, types of cakes and fillings, icing techniques, custard-based desserts, yeasted desserts, tarts, and basics of dessert presentation skills.</p>

Huddersfield Business School

<p><a href="https://library.hud.ac.uk/readinglists/BFI1042">https://library.hud.ac.uk/readinglists/BFI1042</a></p>

BFI1042 - Bakery and Pastry Operations

Bakery and Pastry Operations

Learn the fundamental operational procedures of the bakery and pastry department

Knowledge of basic mathematical concepts related to baking including measurement conversations, recipe scaling, baker’s percentage and basic food cost calculations of bakery products

Understanding of how cultural, technological, and social factors have shaped baking practices throughout the ages

Knowledge of baking ingredients and their functions, tools and equipment used and their maintenance and care

Demonstrate proficiency in preparing basic bakery products while using techniques such as mixing, creaming, folding, kneading