Elective module instead of Creative Desserts & Pastry This module which will introduce the learner to an exciting range of handmade breads. It is intended for the chef who wants to introduce homemade breads into their workplace. It will offer an in-depth understanding of the fundamentals of bread making.. The student will learn the different techniques of dough making, fermentation, shaping/moulding, flavours. The module is aimed at the aspiring amateur and the professional chef/baker.
Yeast Breads
Baps, bagles, naan, rolls, loaves, gluten free
Traditional Irish breads
Soda, pan loaf, brown, scones, fruit, Waterford Blah, barm brack
European Speciality breads
Partybrot, German bread, naan, pitta, Kuglehoff, Challah, Stromboli, rye, Ciabatta, grissini
Sour dough bread
preparing a starter and using various cereal grains and flours
Enriched/sweet breads:
Brioche, Sally Lunn, hot X buns, savarins, babas, iced logs, swiss buns, Chelsea, croissants, baguettes
Practical exploration of modern cuisine, facilitator led.
Weekly thematic approach.
Applied learning and integrated theory,
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |