TRAINING PATHWAY PROGRAM MODULAR

HT-013-2 :2011 BAKERY PRODUCTION

START
HT-013-2:2011

DOUGHNUT Identify doughnut preparation requirements

PREPARATION 1/6 (03) 30 HOURS
C03
Prepare doughnut mise en place
2/6 (03) 72 HOURS

Carry out doughnut preparation

3/6 (03) 210 HOURS

Carry out doughnut finishing and decoration

4/6 (03) 30 HOURS

Evaluate doughnut quality and quantity

5/6 (03) 39 HOURS

Record doughnut preparation activites

6/6 (03) 6 HOURS

BAN Identify bun preparation requirements

PREPARATION 1/6 (04) 30 HOURS
C04
Prepare bun mise en place
2/6 (04) 72 HOURS

Carry out bun preparation

3/6 (04) 210 HOURS

Carry out bun finishing and decoration

4/6 (04) 30 HOURS

Evaluate bun quality and quantity

5/6 (04) 12 HOURS

Record bun preparation activites

6/6 (04) 6 HOURS
 PIZZA
Identify pizza preparation requirements
PREPARATION 1/6 (05) 30 HOURS
C05

Prepare pizza mise en place

2/6 (05) 72 HOURS

Carry out pizza preparation

3/6 (05) 222 HOURS

Carry out pizza finishing and decoration

4/6 (05) 18 HOURS

Evaluate pizza quality and quantity

5/6 (05) 12 HOURS

Record pizza preparation activites

6/6 (05) 6 HOURS

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