Tech Run for Devices

This Orientation provides learners with the necessary information to maximize their learning experience in MeP. These include: Learning Responsibilities Learning Activities Course Description Equipment and Other Program Requirements Ingredient Lists and Conventions Online Code of Conduct and Other Requirements for Program Completion

Theoretical Assessment

Practical Assessments

Module 1: Introduction to Professional Baking Introduction to the baking profession, as well as its history and evolution; Common professional baking equipment and mise en place (preparation for bakery production). Module 2: Food Safety and Sanitation; Kitchen Safety Introduction to Food Safety; The Flow of Food; Types of Food Hazards; Facilities Cleaning and Sanitizing; Fire Safety and First Aid; Covid 19 Precaution

Module 3: Product Identification 1 Flours, Grains, and Starches Sugar and Other Sweeteners Leaveners, Gelling Agents and Gums Module 4: Product Identification 2 Milk and Milk Products Fats and Oils Eggs and Egg Products Nuts and Seeds

Module 5: Flavorings & Fruits Flavoring powders and Spices Extracts, Emulsions and other Flavoring Ingredients Fruits Module 6: Bakeshop Math Functions of Ingredients Basic unit conversion Baker's Percentages Formula Conversion Formula Costing

This module is an introduction to the principles of taste and aroma as instrumental elements in our ability to perceive of flavor. The module also examines techniques to create and balance flavor during the cooking process.

Observe these guidelines during your on-campus classes

Module 7: Introduction to Yeast Doughs 12 Steps of Bread Baking Basic Bread Baking Principles Module 8: Lean Yeast Doughs Handcrafted Breads Crisp-crusted and Specialty Breads Review of Mixing Methods Use of Preferments Sourdough

Module 9: Rich Yeast Doughs Rich Breads and Brioche Festive and Specialty Breads Viennoiserie Module 10: Quick Breads Quick Bread Mixing Methods Use of Chemical Leaveners

Module 11: Cookies Basic Mixing Techniques Make-up Methods Module 12: Pies and Tarts Pastry Basics Pie and Tart doughs Pie and Tart fillings

Module 13: Puff Pastry Non-Yeasted Laminated Dough Enclosing and Folding Techniques Products using Puff Pastry Module 14: Pâte à Choux Preparing basic eclair paste or Pâte à Choux (choux paste) Proper mixing and baking techniques Pastries that use Pâte à Choux

Module 15: Meringues The three types of Meringues Guidelines for making Meringues Stages of mixing Meringue products Module 16: Basic Types Guidelines in Making Custards Thickeners

Module 17: Basic Cakes and Assembly Cake Mixing and Baking Icings and Frostings Cake Assembly Basic Decorating Techniques Introduction to European Cakes Module 18: Mousses, Bavarians, and Frozen Desserts Defining Mousses, Bavarians and Chiffons Basic Elements Classical Desserts

Module 19: Chocolates and Confections History and Agriculture Production Tempering Methods Module 20: Dessert Presentation Components of a Plated Dessert Guidelines Basic Candy Techniques Chocolate and Confections - Products

Our e-Clearance module simplifies the clearance process for students. It provides a list of tasks and requirements, allows students to track their progress, and submit necessary forms and documentation electronically. You can communicate easily with relevant departments and receive real-time updates on the status of your clearance.