Bakery - CPD Certified
All about Bakery, Boost CV, Save Up To 98%, FREE PDF Certificate & Tutor Support, 4 Career-Oriented Courses
StudyHub
Summary
- Certificate of completion - Free
- Exam(s) / assessment(s) is included in price
- Tutor is available to students
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Overview
24 Hour Flash Deal **4-in-1 Mega Bundle**
►►► Enrolment Gifts ◄◄◄ **FREE PDF Certificate**FREE PDF Transcript ** FREE Exam** FREE Student ID ** Lifetime Access **FREE Enrolment Letter **
Take the initial steps toward a successful long-term career by studying the Bakery package online with Studyhub through our online learning platform. By finishing this Bundle, you'll have depth understanding and employable abilities. A certificate is also included, which can improve your resume and make you more marketable. The Bakery Bundle is a great way to develop your career, in conclusion. What are you searching for then? Enrol immediately in this Bundle and start learning every piece of information related to Bakery!
Why Choose Our Course?
- Step-by-step lessons
- One-to-one assistance from professionals if you need it
- Innovative exams to test your knowledge after the course
- 24/7 customer support should you encounter any hiccups
- Unlimited lifetime access to all 4 courses
- Digital Certificate, Transcript and student ID are all included in the price
This Bakery Bundle consists of the following career-oriented courses:
- Course 1: Baking
- Course 2: Sourdough Breads & Pastries Mastery Course
- Course 3: Food Hygiene
- Course 4: Food Allergen, Food Safeguarding and Kitchen Management Course
The Bakery Bundle has been prepared by focusing largely on career readiness.
Certification
Following your completion of the course materials, you will be able to take an assignment test to assess your knowledge. You will be able to grab the PDF certificates & transcripts for free after passing the test. Original Hard Copy certificates must be bought separately for an extra £8.
CPD
Course media
Description
This Bakery Bundle resources were created with the help of industry experts, and all subject-related information is kept updated on a regular basis to avoid learners from falling behind on the latest developments.
Course Curriculum
**Bakery**
**Baking**
- Module 01: Sophisticated Baking & Cake Design
- Module 02: Icing
- Module 03: Fondant Making
- Module 04: Decorating with Fondant
- Module 05: Everything in Brief
**Sourdough Breads & Pastries Mastery Course**
Course Introduction
- Welcome To The sourdough Mastery Course
- Flour Types & Uses
- Hygiene Best Practices
Make Your Own Sourdough Starter With Just 2 Ingredients
- Sourdough Starter Introduction & Ingredients
- Bagel Recipe Introduction & Ingredients
- Day 2: First Refresh
- Day 3 – 6: New Refresh Formula & Temperature Adjustment
- Day 7+: Sourdough Ready & Future Maintenance
How To Make Bagels (Sourdough)
- Bagel Recipe Introduction & Ingredients
- How to Mix Your Bagel Dough by Hand
- Bagel Dough Gluten Development: Stretch & Folds
- Shape & Prepare Your Bagel Dough For Proofing
- Boil Your Bagels
- Bake Your Bagels!
- Sourdough Bagel Recipe Conclusion
How To Make Your First Beginer Sourdough Brea
- Sourdough Bread Recipe Introduction & Ingredients
- Initial Bread Dough Mix & Autolyse Rest Period
- Second Bread Dough Mix
- Bread Dough Gluten Development Stretch & Flods
- Shaping & Preparing Your Rye Dough For Proofing
- Bake Your Loaf!
- Beginner Sourdough Bread Recipe Conclusion
How To Make Rye Bread (Sourdough)
- Rye Bread Recipe Introduction & Ingredients
- Initial Rye Bread Dough Mix & Autolyse Rest Period
- Second Rye Bread Dough Mix
- Shaping & Preparing Your Rye Dough For Proofing
- Bake Your Rye Bread!
- Sourdough Rye Bread Recipe Conclusion
How To Make Rustic Baguettes
- Rustic Baguette Recipe Introduction & Ingredients
- Initial Baguette Dough Mix & Extended Autolyse Rest Period
- Second Baguette Dough Mix
- Baguette Dough Gluten Development p1: Stretch & Folds
- Baguette Dough Gluten Development P2: Stretch & Folds
- Shape & Prepare Your Baguette Dough For Proofing
- Bake Your Baguettes!
- Final Lecture & Into The Future!
How To Make Crossants (Sourdough)
- Croissant Recipe Introduction & Ingredients
- How to Mix Your Croissant Dough
- Croissant Dough Gluten Development: Stretch & Folds
- Intial Croissant Dough Shaping & Preparation
- How to Make & Shape a Butter Beurage
- Creating Butter Layers in your Croissant Dough (Multiple Folds)
- Shape Your Dough Into Croissants & Final Proof
- Bake Your Croissants!
- Sourdough Croissant Recipe Conclusion
Course Conclusion
- Final Lecture & Into The Future!
**Food Allergen, Food Safeguarding and Kitchen Management Course**
- Module 01: Basics of Food Allergens
- Module 02: Allergen Guidance for Food Businesses
- Module 03: Allergen Guidance for Consumers
- Module 04: Allergic Reactions and Treatments
**Food Hygiene**
Level 1 Food Hygiene and Safety
- Introduction to Food Hygiene Legislation and Food-borne Illness
- Types of Food Safety Hazards
- Hazard Control Measures and Refrigeration
- Food Handlers Personal Hygiene
- Cleaning and Disinfection
Level 2 Food Hygiene and Safety for Catering
- Introduction to Food Safety and the Law
- Bacteria and Microbiological Hazards
- Physical, Chemical and Allergenic Hazards
- Food Poisoning and Control Measures
- Food Spoilage and Food Storage
- Personal Hygiene
- HACCP and Food Premises Part 01
- HACCP and Food Premises Part-02
- Cleaning
Who is this course for?
This course is suitable for —
- Students
- Recent graduates
- Job Seekers
Requirements
There is no formal qualification needed for this Bakery course.
Career path
You will be able to achieve a lucrative career because this Bakery Bundle includes various courses as a bonus.
Questions and answers
Currently there are no Q&As for this course. Be the first to ask a question.
Certificates
Certificate of completion
Digital certificate - Included
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Legal information
This course is advertised on reed.co.uk by the Course Provider, whose terms and conditions apply. Purchases are made directly from the Course Provider, and as such, content and materials are supplied by the Course Provider directly. Reed is acting as agent and not reseller in relation to this course. Reed's only responsibility is to facilitate your payment for the course. It is your responsibility to review and agree to the Course Provider's terms and conditions and satisfy yourself as to the suitability of the course you intend to purchase. Reed will not have any responsibility for the content of the course and/or associated materials.
