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

Introduction to the baking profession, as well as its history and evolution Common professional baking equipment and mise en place (preparation for bakery production)

Introduction to Food Safety; The Flow of Food; Types of Food Hazards; Facilities Cleaning and Sanitizing; Fire Safety and First Aid; Covid 19 Precaution

Flours, Grains, and Starches Sugar and Other Sweeteners Leaveners, Gelling Agents and Gums

Milk and Milk Products Fats and Oils Eggs and Egg Products Nuts and Seeds

Flavoring powders and Spices Extracts, Emulsions and other Flavoring Ingredients Fruits

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.

A guide in accomplishing your practical assessments

12 Steps of Bread Baking Basic Bread Baking Principles

Handcrafted Breads Crisp-crusted and Specialty Breads Review of Mixing Methods Use of Preferments Sourdough

Rich Breads and Brioche Festive and Specialty Breads Viennoiserie

Quick Bread Mixing Methods Use of Chemical Leaveners

Basic Mixing Techniques Make-up Methods

Pastry Basics Pie and Tart doughs Pie and Tart fillings

Non-Yeasted Laminated Dough Enclosing and Folding Techniques Products using Puff Pastry

Preparing basic eclair paste or Pâte à Choux (choux paste) Proper mixing and baking techniques Pastries that use Pâte à Choux

The three types of Meringues Guidelines for making Meringues Stages of mixing Meringue products

Basic Types Guidelines in Making Custards Thickeners

Cake Mixing and Baking Icings and Frostings Cake Assembly Basic Decorating Techniques Introduction to European Cakes

Defining Mousses, Bavarians and Chiffons Basic Elements Classical Desserts

History and Agriculture Production Tempering Methods Basic Candy Techniques Chocolate and Confections - Products

Components of a Plated Dessert Guidelines

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.