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Cookies & Biscuits for Intermediate level bakers
Cursus
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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.
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 videoIntroduction by your course instructor. What can I expect from this course? 1 sectie
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Introduction video
5 min
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2. Product ClassificationThe quality of a finished product is a reflection of it's raw materials. Understanding which bakery product belongs to what category. 3 onderdelen
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Lesson 1
16 min
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Background on Product Classification
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Product Classification
Leerdoelen
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3. FlourIntroduction to different kind of flours and their interactions. 6 onderdelen
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Lesson 1
12 min
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Lesson 2
8 min
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Lesson 3
6 min
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Practical demonstration on hydration of flours
32 min
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Background on Flour
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Learning quiz on Flour and Grains
Leerdoelen
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4. Introduction to LiquidsIntroducing various liquids used in baking. Water, milk and egg. 3 onderdelen
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Introduction to Liquids presentation
10 min
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Background on Liquids
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Learning quiz on Liquids
Leerdoelen
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5. SugarIntroduction to sugars and syrups used in baking. Recognise different qualities and understand to some extend how the work/ function in Baking 7 onderdelen
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Lesson 1
11 min
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Practical demonstration of sugars
8 min
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Lesson 2
11 min
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Practical demonstration of syrups
4 min
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Lesson 3
8 min
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Background on Sugars
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Learning quiz on Sugar
Leerdoelen
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6. Fats & OilsIntroduction to Fats & Oils. Explaining differences in fatty acid profiles, melting behaviour and sources. 4 onderdelen
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Lesson 1
10 min
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Lesson 2
17 min
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Background on Fats & Oils
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Learning quiz on Fats and Oils
Leerdoelen
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7. Introduction to LeaveningIntroducing Baking Powders and mechanisms 5 onderdelen
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Introduction to leavening Lesson 1
7 min
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Introduction to leavening Lesson 2
12 min
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Demonstration video on leavening
13 min
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Background on Leavening
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Learning quiz on Leavening
Leerdoelen
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8. MixingIn 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 onderdelen
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Lesson 1
13 min
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Background on Mixing
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Learning quiz on Mixing
Leerdoelen
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9. Baking & CoolingUnderstanding what happens during baking and how to cool and pack products 5 onderdelen
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Lesson 1
13 min
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Lesson 2
11 min
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Lesson 3
12 min
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Background on Baking
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Learning quiz on Baking
Leerdoelen
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10. BiscuitsPractical assesment of learning how to make a few basic biscuits 10 onderdelen
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Introduction to Biscuits presentation
15 min
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Dough types lesson 1
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Dough types lesson 2
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Make a Maria Biscuit
Leerdoelen
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Results of the Maria Biscuit
Voortgangseis
Leerdoelen
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Make a Spekulatius or Gingerbread Biscuit
Leerdoelen
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Results of a Spekulatius or Gingerbread Biscuit
Voortgangseis
Leerdoelen
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Make a Muesli Biscuit
Leerdoelen
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Results of the Muesli Biscuit
Voortgangseis
Leerdoelen
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Background on Doughs
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11. CookiesPractical assesment of learning how to make a few basic Cookies 5 onderdelen
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Introduction to Cookies presentation
8 min
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Make a few Shortbread recipes
Leerdoelen
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Results of the Shortbread recipes
Voortgangseis
Leerdoelen
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Make a few Chocolate Chip Cookies
Leerdoelen
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Results of the Chocolate Chip Cookies
Voortgangseis
Leerdoelen
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12. GraduationAssement on theory 9 onderdelen
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Theory on Product Classification
Voortgangseis
Leerdoelen
15 min
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Theory on Flour
Voortgangseis
Leerdoelen
35 min
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Theory on Liquids
Voortgangseis
Leerdoelen
20 min
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Theory on Sugar
Voortgangseis
Leerdoelen
45 min
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Theory on Fats & Oils
Voortgangseis
Leerdoelen
20 min
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Theory on Leavening
Voortgangseis
Leerdoelen
25 min
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Theory on Mixing
Voortgangseis
Leerdoelen
15 min
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Theory on Baking
Voortgangseis
Leerdoelen
20 min
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Theory on Biscuit and Cookie dough
Voortgangseis
Leerdoelen
20 min
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Vereisten
The following certificates are required in order to enroll in this course:
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Cookies & Biscuits for Novices |
Voltooiing
The following certificates are awarded when the course is completed:
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Cookies & Biscuits for Intermediate level |
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Cookies & Biscuits for Intermediate level |