Course Description 
This Exit Award comprises of 3 modules: ( 1,3 & 8) Module 1:Introduction to Ingredients, Fermentation, and Bread Making Processes This module provides participants with an introduction to the fundamental aspects of bread-making, focusing on ingredients, fermentation, and bread-making processes. The module in mainly theory based and is aimed to provide participants with the needed background to the key ingredients in bread-making and their impact on fermentation and dough development. Module 3: Measuring, Mixing, and Terminology This module focuses on mastering the essential skills of measuring, mixing, and understanding bakery terminology. Participants will learn accurate measurement and weighing techniques for bread-making ingredients, ensuring consistency and precision in recipe execution. Through hands-on demonstrations and guided practice, participants will become familiar with common mixing equipment and techniques used in bakery operations. Additionally, participants will gain proficiency in bakery terminology related to mixing processes, enabling effective communication in a bakery setting. Module 8: Stages of Bread Making The bread-making process consists of twelve distinct stages, each playing a crucial role in achieving the perfect loaf. In this module, participants will explore each stage in detail, from mixing to baking, understanding its purpose and significance. Through interactive discussions and practical exercises, participants will learn techniques to optimise dough development at each stage, ensuring consistency and quality in their bread products. By the end of this module, participants will have a comprehensive understanding of the bread-making process and the skills to produce exceptional breads.
Programme Duration: 7 weeks
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: Knowledge
Description:
At the end of the module/unit the learner will have been exposed to the following: a) Define the key ingredients utilised in bread-making b) Describe the respective functions of key ingredients in bread making in fermentation and dough development. c) Describe the sequential stages of bread-making processes, including the equipment employed at each stage. d) Differentiate between the characteristics and applications of long-fermented doughs and straight doughs. e) List the various types of bread-making ingredients and outline proper handling and processing techniques. f) Explain the fundamental principles of fermentation and how they contribute to enhancing bread flavour and texture. g) Identify various fermentation techniques and their impact on the overall quality of bread products. h) List common challenges and troubleshooting strategies encountered during fermentation and dough development processes. i) Define accurate measurement and weighing techniques used in bakery operations. j) Identify and name bakery terminology associated with mixing processes, such as “kneading” and “folding.” k) Describe the significance of proper mixing techniques in facilitating dough development and gluten formation. l) List common mixing equipment found in bakery settings, such as stand mixers and dough sheeters. m) Recall and recite step-by-step mixing procedures required to achieve specific dough consistencies. n) Describe how different mixing techniques, such as folding and stretching, influence the quality of dough. o) Identify and label key dough characteristics observed during the mixing process, such as elasticity and hydration level. p) Define the twelve stages of bread making and their sequential order in the baking process. q) Describe the purpose and significance of each stage in the bread-making process. r) Identify key ingredients and techniques utilised at each stage of bread making. s) List the equipment and tools required for optimal execution of each stage. t) Sequence the twelve stages of bread making in the correct order. u) Identify common issues that may arise at each stage and propose solutions to mitigate them.
Outcome Type: Skill
Description:
At the end of the module/unit the learner will have acquired the following skills: a) Apply theoretical knowledge of bread-making ingredients to effectively select and measure ingredients for various recipes. b) Practice proper handling and processing techniques for bread-making ingredients to ensure consistent dough quality. c) Demonstrate an understanding of fermentation principles by applying appropriate techniques to optimise bread flavour and texture. d) Show ability in differentiating between long-fermented doughs and straight doughs, and selecting the appropriate method for specific bread recipes. e) Plan and design bread-making processes by sequencing the stages of production and identifying necessary equipment. f) Use troubleshooting strategies to address common issues encountered during fermentation and dough development, ensuring successful bread production. g) Apply accurate measurement and weighing techniques to portion ingredients correctly for mixing. h) Practice using bakery terminology effectively when communicating about mixing processes. i) Demonstrate proficiency in operating common mixing equipment found in bakeries. j) Practice mixing procedures with precision to achieve desired dough consistency. k) Use the right mixing sequences to optimize dough development and gluten formation. l) Demonstrate troubleshooting techniques in mixing issues, such as overmixing or undermixing, and adopt appropriate adjustments to achieve desired results. m) Apply proper mixing techniques to achieve consistent dough texture and development. n) Practice precise dough shaping and handling methods at various stages of bread making. o) Show effective time management skills to coordinate and monitor dough proofing and resting periods. p) Plan and adjust baking temperatures and times to ensure uniform baking and desired crust formation. q) Design creative scoring patterns on bread loaves to enhance visual appeal and control oven spring. r) Operate baking equipment safely and efficiently, including ovens, proofing chambers, and mixers. s) Arrange a systematic workflow for executing each stage of bread making, maximizing efficiency and productivity
Outcome Type: Competence
Description:
At the end of the module/unit the learner will have acquired the responsibility and autonomy to: a) Collaborate with team members to effectively manage equipment and resources during bread production. b) Carry out tasks related to ingredient selection, measurement, and processing with precision and accuracy. c) Monitor fermentation processes and adjust techniques as needed to optimize bread flavour and texture. d) Advise on best practices for troubleshooting and resolving issues encountered during fermentation and dough development e) Carry out tasks related to operating mixing equipment safely and effectively, adhering to safety guidelines. f) Carry out mixing procedures to achieve consistent dough quality. g) Collaborate with team members to troubleshoot mixing issues and develop effective solutions to optimize dough consistency. h) Monitor mixing processes and adjust parameters as needed to maintain optimal dough consistency and quality. i) Ensure proper equipment cleaning to ensure longevity and efficiency. j) Ensure the consistent quality of bread products by effectively managing each stage of the bread-making process. k) Carry out tasks with precision and attention to detail to achieve optimal dough development and fermentation. l) Manage time effectively to ensure efficient workflow and timely completion of each stage of bread making. m) Deal with issues and implement solutions during the bread-making process.
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
Module 1: The assessment shall be based on a multiple choice test. The test shall present the student with 30 questions that need to be answered within 45 minutes. A mock test of 45 minutes shall be provided to the students so that these are well prepared for the test. The questions will be chosen from a data bank of questions and given at random to the student sitting for the test. The pass mark for the test shall be 50%. Module 3 & 8: 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: 3
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
