Course Description 
This module explores the world of sweet fermented products, including puff brioche and Battu Picard. Participants will learn about the unique ingredients and techniques used in sweet dough fermentation, resulting in appetising breads. Through hands-on practice and recipe demonstrations, participants will gain proficiency in executing sweet fermented recipes, balancing flavour and texture to create excellent baked treats. By the end of this module, participants will have the skills to produce a variety of sweet fermented products.
Language of instruction: English, Maltese
Next Intake: This will be announced on EVA’s social media
Type of Learners: Post-secondary learners, working adults
Assessment modes: Written, oral and practical in all course programmes
Grading system: A to F system: A – 80-100, B 70-80, C 50-69, D 41-49 and F 0-40
Pass mark 50%
Mode of Learning: Part-time face-to-face
Breakdown of learning hours: 1 credit = 25 hours of learning. Per credit: Contact hours 20%; Supervision 20%; Practice 40%, Self-study and Assessment 20%.
Delivery of modules: Individual modules will be announced at the start of the programme to fit the work-based learning and practical schedules. Our programmes are structured around a modular system of qualifications, designed to provide flexibility and responsiveness to both learners and industry partners. Given the strong work-based learning component of our programmes, it is not always possible to apply a uniform delivery model across all courses. Therefore, modules may be delivered on a weekly, monthly, or semester basis, depending on the specific requirements of the course and the availability of industry placements.
The exact delivery structure for each module or programme will be announced by the respective trainer at the start of the course, taking into account:
- the availability of work-placement opportunities,
- the learners’ and workers’ schedules, and
- the capacity of host industries to accommodate training and practical experience.
This flexible approach ensures that EVA can maintain high-quality, relevant, and industry-aligned training, while supporting both learners’ educational needs and the realities of the workplace environment.
Exit Awards: Not Applicable
Fees: cfr individual qualifications
Location: EVA, Corradino Industrial Park, Paola
Links to:
Identita’ Malta
Student Agreement
Quality Manuals and EVA Policies
Category: Further Education up to L4
Learning Outcome
Outcome Type: Competence
Description:
At the end of the module/unit the learner will have acquired the responsibility and autonomy to: a) Produce decorative designs and patterns on sweet bread surfaces using various scoring and shaping techniques. b) Carry out accurate measurement and scaling of ingredients to ensure recipe adherence and consistent product quality. c) Ensure effective proofing techniques to allow sweet doughs to rise adequately for optimal fermentation. d) Carry out assessment of the flavour and texture profiles of sweet fermented breads, considering factors such as crumb structure, crust color, and aroma. e) Manage common issues encountered during sweet dough fermentation, such as under proofing or over proofing, and implement corrective measures.
Outcome Type: Knowledge
Description:
At the end of the module/unit the learner will have been exposed to the following: a) Define the principles of sweet fermentation and its role in bread-making. b) Identify sweet fermented products, such as puff brioche and Battu Picard, and distinguish them from other bread types. c) Describe the specific ingredients and techniques employed in the production of sweet fermented products. d) Define the fermentation process in sweet doughs, including the role of yeast and sugar in dough development. e) Describe the step-by-step process for preparing various sweet fermented products. f) Match specific sweet fermented products with their traditional serving occasions or cultural celebrations. g) Identify the stages of fermentation in sweet doughs. h) Draw comparisons between sweet fermented products and other types of bread
Outcome Type: Skill
Description:
At the end of the module/unit the learner will have acquired the following skills: a) Apply proper mixing and kneading techniques to achieve the desired texture and consistency in sweet fermented doughs. b) Practice accurate measurement and scaling of ingredients to ensure recipe adherence and consistent product quality. c) Demonstrate proficiency in shaping and moulding sweet fermented doughs into various forms, such as rolls, loaves, or braids. d) Show effective proofing techniques to allow sweet doughs to rise adequately for optimal fermentation. e) Use decorative finishes and toppings to enhance the visual appeal of sweet fermented products, such as glazes, nuts, or seeds.
Category: Further Education up to L4
Entry Requirements
The student shall have basic spoken and reading knowledge of the language the course is delivered in. The standard languages used shall be Maltese and English / Maltese (minimum B1 Standard). This shall be proven by providing a certificate showing a pass in that particular language from an academic institution or else by taking an online proficiency test. Online sites such as the following will be used: https://englishonline.britishcouncil.org/ Students shall be considered conversant, and hence meeting the entry criteria, in the language they are native in. In case of students currently not in Malta, an online interview shall be organised to confirm level of English proficiency.
Way to Acquire
The assessment shall be a practical one where students will be given a task and shall be marked on their performance on the task. The task shall be graded out of 100 with specific marking weight attributed to each criterion as described in each module below. The pass mark for the test shall be 50%. Should a student fail, he/she shall have the opportunity to resit the test 2 times. Questions will be auto selected again so as to ensure that the questions are not the same as in previous sittings. Should the student fail the resits he/she will be required to resit the full module in order to resit for the test.
Programme
Provision: Presential
ECTS Points: 1
Subject Areas: 05 – Natural sciences, mathematics and statistics10 – Services
Operational Start Date: 03/08/2024
Comments: This is offered as an exit award relating to the programme entitled ‘Award in Long Fermented & Straight Doughs (MQF 4 / 8 ECTS)
Awarding Bodies
Name: European Vocational Academy (EVA)
Website: https://www.europeanvocationalacademy.com/
Providers
Name: European Vocational Academy (EVA)
License: 2023-24
Website: https://www.europeanvocationalacademy.com/
Address: EVA / SALTWAVE LTD
KW14, Corradino Industrial Park
Paola PLA 3000, Malta
