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Cookies & Biscuits, intermediate Calendar view

Cookies & Biscuits for Intermediate level bakers


Cursus

This course will give you an understanding of ingredients and processes and how they interact in cookies and biscuits. Different kinds of raw materials such as flours, sugars and syrups , fat, leavening and liquids will be discussed.

This course will give you an understanding of ingredients and processes and how they interact in cookies and biscuits. Different kinds of raw materials such as flours, sugars and syrups , fat, leavening and liquids will be discussed.

We will be showing you presentations and practical demonstrations via video. We will give you access to background information during modules; as well as granting you badges upon completions of part of the graduation/ examination part of the module.

Dit is de opzet van de lessen:

1. Introduction video

Introduction by your course instructor. What can I expect from this course?

Introduction video 5 min

2. Product Classification

The quality of a finished product is a reflection of it's raw materials. Understanding which bakery product belongs to what category.

Lesson 1 16 min
Background on Product Classification
Product Classification Leerdoelen

3. Flour

Introduction to different kind of flours and their interactions.

Lesson 1 12 min
Lesson 2 8 min
Lesson 3 6 min
Practical demonstration on hydration of flours 32 min
Background on Flour
Learning quiz on Flour and Grains Leerdoelen

4. Introduction to Liquids

Introducing various liquids used in baking. Water, milk and egg.

Introduction to Liquids presentation 10 min
Background on Liquids
Learning quiz on Liquids Leerdoelen

5. Sugar

Introduction to sugars and syrups used in baking. Recognise different qualities and understand to some extend how the work/ function in Baking

Lesson 1 11 min
Practical demonstration of sugars 8 min
Lesson 2 11 min
Practical demonstration of syrups 4 min
Lesson 3 8 min
Background on Sugars
Learning quiz on Sugar Leerdoelen

6. Fats & Oils

Introduction to Fats & Oils. Explaining differences in fatty acid profiles, melting behaviour and sources.

Lesson 1 10 min
Lesson 2 17 min
Background on Fats & Oils
Learning quiz on Fats and Oils Leerdoelen

7. Introduction to Leavening

Introducing Baking Powders and mechanisms

Introduction to leavening Lesson 1 7 min
Introduction to leavening Lesson 2 12 min
Demonstration video on leavening 13 min
Background on Leavening
Learning quiz on Leavening Leerdoelen

8. Mixing

In this lesson we discuss different mixing tools and methods as well as different dough types in order for you to understand how to cope with them.

Lesson 1 13 min
Background on Mixing
Learning quiz on Mixing Leerdoelen

9. Baking & Cooling

Understanding what happens during baking and how to cool and pack products

Lesson 1 13 min
Lesson 2 11 min
Lesson 3 12 min
Background on Baking
Learning quiz on Baking Leerdoelen

10. Biscuits

Practical assesment of learning how to make a few basic biscuits

Introduction to Biscuits presentation 15 min
Dough types lesson 1
Dough types lesson 2
Make a Maria Biscuit Leerdoelen
Results of the Maria Biscuit Voortgangseis Leerdoelen
Make a Spekulatius or Gingerbread Biscuit Leerdoelen
Results of a Spekulatius or Gingerbread Biscuit Voortgangseis Leerdoelen
Make a Muesli Biscuit Leerdoelen
Results of the Muesli Biscuit Voortgangseis Leerdoelen
Background on Doughs

11. Cookies

Practical assesment of learning how to make a few basic Cookies

Introduction to Cookies presentation 8 min
Make a few Shortbread recipes Leerdoelen
Results of the Shortbread recipes Voortgangseis Leerdoelen
Make a few Chocolate Chip Cookies Leerdoelen
Results of the Chocolate Chip Cookies Voortgangseis Leerdoelen

12. Graduation

Assement on theory

Theory on Product Classification Voortgangseis Leerdoelen 15 min
Theory on Flour Voortgangseis Leerdoelen 35 min
Theory on Liquids Voortgangseis Leerdoelen 20 min
Theory on Sugar Voortgangseis Leerdoelen 45 min
Theory on Fats & Oils Voortgangseis Leerdoelen 20 min
Theory on Leavening Voortgangseis Leerdoelen 25 min
Theory on Mixing Voortgangseis Leerdoelen 15 min
Theory on Baking Voortgangseis Leerdoelen 20 min
Theory on Biscuit and Cookie dough Voortgangseis Leerdoelen 20 min

Vereisten

The following certificates are required in order to enroll in this course:

Cookies & Biscuits for Novices

Voltooiing

The following certificates are awarded when the course is completed:

Cookies & Biscuits for Intermediate level
Cookies & Biscuits for Intermediate level
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