Bakery Techniques

N/A

The methodology will be based on the interdisciplinary basic principle, promoting the development and training of autonomous and critical individuals. The theoretical and practical contents will be presented through oral presentation complemented by viewing didactic videos. In practical and laboratory classes the following strategies and procedures will be adopted: Oral presentation of recipes, demonstration, observation / correction of works done by students.

The evaluation process will be by continuous assessment or examination. By continuous assessment: Theoretical and practical component (30%) •Project work: preparation of a bakery product (60%)

 •Oral presentation (40%)

 Laboratory practical component (50%)

 Behaviour and attitudes (20%)

Or examination: Theoretical and practical component (40%)

 •Project work: preparation of a bakery product (100%)

 Laboratory practical component (60%)

•Develop production, idealization and creation skills in the bakery area;

 •Know the various types of flour and the factors of its quality;

•Know the equipment used in bakery;

•Know the development of kneading during the manufacturing process;

•Know how to enhance the characteristics of raw materials;

•Know the influences of raw materials in the development of the masses; • Making bread and other bakery products;

• Making Portuguese breads;

•Get to know international bakery;

• Know how to apply innovative techniques in the production process;

•Know and apply hygiene rules to food safety

The story of bread;

•The grinding of cereals;

•Flours used in bread making;

•The kneading process;

• Yeasts and the fermentation process;

•The raw materials used in the bakery;

• Manufacture of bread doughs;

• Making Portuguese bread;

• International bread making;

•Development of bakery products.

NAO

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