TAKE YOUR CHANCE TO RISE

RE­TAIL BAK­ERY COURSE FIRST STEP TO MAK­ING DOUGH

Mt Druitt - St Mary's Standard (East) - - CLASSIFIEDS - Re­becca Dargie

THERE are few things in life as dif­fi­cult to re­sist as freshly baked bread, and a ca­reer as a baker, while hard work, is a re­ward­ing choice.

TAFE’s Cer­tifi­cate III in re­tail bak­ing teaches stu­dents the science be­hind bak­ing and the char­ac­ter­is­tics of a va­ri­ety of ar­ti­san breads.

They learn prefer­ments with yeast, mak­ing your own starter, the sour­dough process and how to make French and Ital­ian va­ri­eties.

The course cov­ers the safe use and mon­i­tor­ing of bak­ing equip­ment and ma­chin­ery in the re­tail sec­tor.

It is largely a prac­ti­cal course with a the­o­ret­i­cal com­po­nent to un­der­stand how vari­a­tions can af­fect your prod­uct.

Boris Gas­par, head teacher, said the course de­mys­ti­fied the art and would give credit to an ap­pren­tice who will en­ter the bak­ing trade course.

He said stu­dents needed to have ba­sic fit­ness be­cause bak­ing was quite phys­i­cal work. They needed ba­sic math­e­mat­ics skills and an abil­ity to think log­i­cally.

TAFE stu­dents learn from ex­pe­ri­enced pro­fes­sion­als.

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