Scheme of Work

Traditional Bread

Question about Traditional Bread

Download Traditional Bread Recipes HERE

Artisan/Specialist flour and finishes

Questions about Artisan Specialist

Download Artisan Specialist Flour and Finishes Recipe HERE

Enriched Bread Doughs

Questions about Enriched Bread

Download The Enriched Bread Recipes HERE

Bun Dough

Question about Burn Dough

Download the Burn Dough Recipes HERE

Fermented Products: Evaluation and Quality Standards

Fermented Products: Understanding the Basics and Beyond

Fermented Products: Techniques and Principles

Fault Finding in Fermented Dough Products

Comprehensive Guide to Storage

 Tools and Equipment for Fermented Dough Products

Complex Bread and Dough -  Unit 346

Factors Affecting a Menu

 Seasonality and Sustainability

Current Trends and Menu Types

Dietary Requirements

Designing Menus and Marketing

 Implementing Menu Changes and Costing Recipes

Balanced Diet, Healthy Eating, and Reducing Salt and Sugar

Contribute to the development of recipes and menus - Unit 309

Prepare cook and finish complex bread and dough - 346

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Open Sans

Lakefield Academy

Primary Menu

System Defaults

Primary color

Primary color hover

Heading text color

Body text color

Banner text color

Primary button text color

Primary button text hover color

Secondary button background color

Secondary button background hover color

Secondary button text color

Secondary button text hover color

Navbar item background color

Navbar item text color

Navbar item text hover color

Prepare cook and finish complex bread and dough - 346

Wendy Connors

Course content

Includes