Make Classic Cakes

CE1: PREPARE BATTER CAKE

CE2: PREPARE BAKED CHEESECAKE

CE3: PREPARE SPONGE CAKE

CE4: PREPARE CHIFFON CAKE

What You'll Learn

• 1 PURPOSE OF INGREDIENTS
• 2 DIFFERENT BATTER CAKE METHODS
• 3 RATIOS OF INGREDIENTS AND HOW THEY EFFECT THE BATTER/CAKE
• 4 IMPORTANCE OF INGREDIENTS BEING AT CORRECT TEMPERATURE
• 5 IMPORTANCE OF SIFTING DRY INGREDIENTS
• 6 IMPORTANCE OF AERATING BATTER PROPERLY
• 7 HOW TO CHECK FOR DONENESS
• 8 QUALITY STANDARDS FOR BATTER CAKE
• 1 PURPOSE OF INFREDIENTS
• 2 IMPORTANCE OF INGREDIENTS BEING AT CORRECT TEMPERATURE
• 3 PURPOSE OF BAKING IN WATER BATH
• 4 QUALITY STANDARDS FOR CHEESECAKE
• 1 PURPOSE OF INGREDIENTS
• 2 DIFFERENT METHODS OF PREPARING SPONGE CAKE
• 3 IMPORTANCE OF INGREDIENTS BEING AT CORRECT TEMPERATURE
• 4 FUCTIONS OF INGREDIENTS
• 5 HOW TO FOLD IN INGREDIENTS
• 6 HOW HEATING ASSISTS IN DEVELOPING FOAM
• 7 HOW TO MAINTAIN FOAM
• 8 QUALITY STANDARDSFOR SPONGE CAKE
• 1 PURPOSE OF INGREDIENTS

Minimum Entry Requirement

a) At least 18 years old

b) Have at least secondary 2 school education

Be able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification Workplace Literacy Level (WPLN Level 4)