78HOS Baking Masterclass
From Heritage Techniques to Modern Mastery.
Course Overview
The 78HOS Baking Masterclass is an intensive, hands-on program designed to take ākonga from the basics of flour and water to the heights of professional baking. This course bridges the gap between commercial hospitality standards and the artisanal "bread knowledge" usually only found in traditional bakeries.
I have a deep background in heritage baking—including three years operating the historic bakery and large-scale brick wood-fired oven at Ferrymead Park—this course offers ākonga a unique perspective on heat management, dough hydration, and the science of fermentation that few other courses can provide.
Learning Intentions
- The Baker’s Intuition: Learn to "read" dough and understand how heat, humidity, and time affect the final product.
- Yeast Expertise: Master the biological processes of yeast-raised products, from rolls and buns to loaves.
- Light & Airy Perfection: Develop the delicate touch required for high-quality sponges, cakes, and scones.
- Commercial Quality: Confidently identify quality indicators and troubleshoot common baking faults to ensure professional-grade results.
Unit Standards Incorporated
Unit Standard | Title | Level | Credits |
US 23083 | Prepare and cook yeast raised products in the hospitality industry | 2 | 4 |
US 23082 | Prepare and cook cakes, sponges and scones in the hospitality industry | 2 | 4 |