PRINCIPLES OF BAKING TECHNOLOGY

About this Course

  • 39 students enrolled
  • 2 instructors

Course Description

This course provides the students with theory and experience in the production of pastry and bakery products and enhance the development of competency-based skills while emphasizing entrepreneurship and creativity.

Course Learning Outcomes

1 ) Reproduce pastry and bakery products according to the standard procedure.
2 ) Display entrepreneurial competencies through commercial pastry and bakery.
3 ) Demonstrate interpersonal skills in the pastry and bakery production.

Course Details

STATUS : Open
DURATION : FLEXIBLE
EFFORT : 5 hours per week
MODE : 100% Online
COURSE LEVEL : Beginner
LANGUAGE : English
CLUSTER : Business & Management ( SP )

Join this course

 Syllabus

1. Introduction of quick bread
2. Types of dough
3. What can go wrong in quick bread production?

1. Introduction to yeast dough production
2. Mixing methods
3. Steps in yeast dough production

1. Introduction of donut and bomboloni
2. Difference between donut & bomboloni
3. Trends in Malaysia

1. Types of artisan bread
2. History of baguette
3. Ensuring perfect baguette

1. Introduction to choux pastry
2. Variations of choux pastry
3. Steps in making Choux au Craquelin

1. Introduction – the difference
2. Introduction – bhe basic
3. Rolling pastry dough

1. Introduction to classic cakes
2. Trends of classic cakes
3. Tips for perfect cakes

1. Introduction of Cake Decor
2. Technique in decorating cake
3. Trends of Cupcakes in Malaysia

1. Introduction to cookies
2. Introduction to baklava
3. How they are made?

1. Introduction to puff pastry
2. Step-by-step in making puff pastry
3. Variations of puff pastry

1. Introduction to custards
2. How is custard made?
3. Storing custard

Our Instructor

DR. MOHD ALIFF BIN ABDUL MAJID

 Course Instructor
UiTM Kampus Puncak Alam

PROFESOR MADYA TS. DR. SABAIANAH BINTI BACHOK

 Course Instructor
UiTM Kampus Puncak Alam

 Frequently Asked Questions

A1 : The course focuses on the fundamental principles and techniques of baking technology. It covers everything from ingredient selection to the science behind the baking process.

A2 : No, the course is designed for both beginners and those with some baking experience. It covers foundational knowledge while offering advanced insights.

A3 : Are there any recommended books or resources to supplement the course materials?