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Cookies & Biscuits for Intermediate level bakers
Course
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Jos Vast
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.
The course consist of 12 modules, each containing both written materials as well as videos for an optimal learning experience.
General:
- Introduction
- Product classification
How the cookies and biscuits fit in the vast array of bakery products from the perspective of proportions as well as processing.
Ingredients:
- Flour
- Liquids
- Sugar
- Fats & Oils
- Leavening
The key items that determine quality and how they can influence your product from the aspect of volume, colour, structure, texture and of course taste.
Processing:
- Mixing
- Baking & Cooling
How ingredients transform into your final product.
Practice:
- Cookies (Shortbread, Chocolate Chip)
- Biscuits (Maria, Gingerbread, Muesli)
In the practical part we will explain to you some backgrounds, after which you are requested to execute and discuss a few recipes.
Final
- Graduation
The way you have fulfilled the practical and the discussion thereof will be combined with your theoretical performance: if you achieve 70% and above you will receive a digital certificate. Every week we will automatically unlock the next module.
Here is the course outline:
1. Introduction video
5 min
Introduction by your course instructor. What can I expect from this course? 1 section
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2. Product Classification
16 min
The quality of a finished product is a reflection of it's raw materials. Understanding which bakery product belongs to what category. 3 sections
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3. Flour
58 min
Introduction to different kind of flours and their interactions. 6 sections
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4. Introduction to Liquids
10 min
Introducing various liquids used in baking. Water, milk and egg. 3 sections
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5. Sugar
42 min
Introduction to sugars and syrups used in baking. Recognise different qualities and understand to some extend how the work/ function in Baking 7 sections
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6. Fats & Oils
27 min
Introduction to Fats & Oils. Explaining differences in fatty acid profiles, melting behaviour and sources. 4 sections
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7. Introduction to Leavening
32 min
Introducing Baking Powders and mechanisms 5 sections
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8. Mixing
13 min
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. 3 sections
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9. Baking & Cooling
36 min
Understanding what happens during baking and how to cool and pack products 5 sections
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10. Biscuits
15 min
Practical assesment of learning how to make a few basic biscuits 10 sections
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11. Cookies
8 min
Practical assesment of learning how to make a few basic Cookies 5 sections
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12. Graduation
3 hrs, 35 min
Assement on theory 9 sections
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Prerequisites
The following certificates are required in order to enrol in this course:
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Certifcate for Novices after completion |
Completion
The following certificates are awarded when the course is completed:
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Certificate for Intermediate level |
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Certificate for Intermediate level |