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Outcomes achieved

1. Firstly student get to know and learned how to make a kek batik, especially for culinary
arts student, they were exposed to a various method in making cakes. The basic things
in making cakes is student get to trained themself in measuring the quantity of the
ingredient. The quantity of the ingredient must be measure precisely and correctly if they
want their cakes excellent.
2. Student get to learned on how to be discipline by following the instruction correctly. Such
as learned on how to beating the mixture, student must do it properly by following the
correct step in order to make sure ingredients are well mixed in. Student get to learned
in making kek batik step by step such as
i.
step 1 is measuring all the ingredient,
ii.
step 2 is beating the mixture until it well mixed in,
iii.
step 3 is preheating the oven,
iv.
step 4 is To test whether the cake is done or not, insert toothpick into the center of
the cake. The cake is done when the toothpick comes out clean.
3. Student learned to be creative thinking in decoration on cakes, it encourage student to
try new things and think outside the box.
4. Designing skills
use a range of information sources including the Internet to find out about nutrition (Eatwell
plate) and healthy eating
generate ideas based on specific user groups
clarify ideas and develop criteria for their designs
5. Making skills
plan and organise making
use a range of techniques to measure, prepare, peel, chop, combine and bake materials
work safely and hygienically.

Outcomes achieved

Provide students with the skills and knowledge required for employment in the
baking/pastry industry, including restaurants, hotels, independent bakeries/pastry
shops, wholesale/retail markets, and high-volume bakeries, and/or further academic

studies.
Students get to learned the theoretical knowledge/practical applications that provide
critical competencies to meet industry demands, including environmental stewardship,

operational efficiencies and professionalism.


Course work includes specialty/artisanal breads, desserts/pastries, decorative work,

high-volume production and food marketing.


Student get to prepare and decorate cakes, prepare pastry items and confectionary

items.
Learn the ingredient functionality and characteristics.
Practice sequential steps in folding and incorporating the ingredients.
Identify the ingredient function for pastry making.
Understand the variation and formulation balance of the ingredients.
Sensory evaluation on the texture, flavour and color of the cooked products through
visual, taste, smell and touch.

Creativity and critical thinking

trialling and prototyping recipes


Sustainability
considering seasonality
making good use of locally available produce

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