Course Description                                     
The Award in Long Fermented Doughs & Straight Doughs course is designed to provide participants with comprehensive knowledge and practical skills in artisanal bread-making techniques. Throughout the program, participants will delve into various aspects of bakery production, starting from understanding the ingredients used in the bakery, including the sourcing and processing of wheat from field to factory. Emphasis will be placed on mastering the art of measuring and mixing ingredients accurately to achieve optimal dough consistency. Participants will also familiarise themselves with bakery terminology and learn to apply bakers’ percentages, crucial for recipe formulation and scaling. A strong focus will be placed on food hygiene practices within the bakery environment to ensure product safety and quality. The course will cover the production of sweet fermented products and delve into the intricacies of sourdough breads, exploring fermentation processes and flavour development. Participants will gain a deep understanding of the 12 stages of bread-making, from mixing to baking, enabling them to produce a wide range of high-quality artisanal breads. Through hands-on practical sessions and theoretical knowledge, participants will develop the expertise required to excel in the art of bread-making and meet the demands of today’s discerning consumers.
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:Â 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:Â 1 credit = 25 hours of learning. Per credit: Contact hours 20%; Supervision 20%; Practice 40%, Self-study and Assessment 20%.
Delivery of modules:Â 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:Â 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:
The learner will be able to: a) Identify key ingredients used in bread-making and their respective roles in fermentation and dough development. b) Define the differences between long-fermented and straight doughs and their applications in bread production. c) Describe the journey of wheat from cultivation in the field to the production of flour in the factory. d) List and differentiate between various types of flour, including whole meal, bran, soft flour, and semolina. e) Explain the concept of bakers’ percentage and its significance in bread formulation and scaling recipes. f) Recall and apply numeracy skills to calculate ingredient quantities using bakers’ percentage. g) Describe the principles of food hygiene and their application in maintaining bakery safety and sanitation standards. h) Identify common sweet fermented products, such as puff brioche and Battu Picard, and their unique characteristics. i) Define sourdough breads and identify traditional varieties, including Maltese bread and sourdough multigrain loaf. j) Recall the 12 stages of bread-making, from mixing to baking, and their respective purposes in the bread production process. k) Draw connections between fermentation techniques and flavor development in breads. l) Describe the significance of proper mixing techniques in achieving desired dough consistency and texture.
Outcome Type: Skill
Description:
The learner will be able to: a) Demonstrate the ability to accurately measure and weigh ingredients for bread-making recipes. b) Apply bakery terminology to effectively communicate and discuss bread-making processes. c) Practice proper mixing techniques to achieve optimal dough consistency and development. d) Demonstrate proficiency in using mixing equipment commonly found in bakery operations. e) Apply numeracy skills to calculate ingredient quantities using bakers’ percentage for recipe scaling. f) Plan and implement food hygiene practices to ensure a clean and safe bakery environment. g) Prepare and execute recipes for sweet fermented products, such as puff brioche and Battu Picard. h) Construct and maintain sourdough starters for use in sourdough bread production. i) Design and execute fermentation techniques to enhance flavor development in breads. j) Assemble and operate baking equipment to produce high-quality breads. k) Use the 12 stages of bread-making to optimise production efficiency and product quality.
Category: Further Education up to L4
List of Modules
Module 1: Introduction to Ingredients, Fermentation, and Bread Making Processes.
Module 2: Flour Production and Typologies.
Module 3: Measuring, Mixing and Terminology.
Module 4: Understanding Baker’s Percentage.
Module 5: Food Hygiene.
Module 6: Sweet Fermented Products.
Module 7: Sourdough Breads.
Module 8: Stages of Bread Making.
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
Modules 1,2 and 5: 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%. Pass 50% and Over Fail Less than 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. Module 3, 4, 6, 7 and 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%.
Programme
Provision: Presential
ECTS Points: 8
Subject Areas: 05 – Natural sciences, mathematics and statistics10 – Services
Operational Start Date: 03/08/2024
Comments: This Award has the following exit Awards: Award in Sweet Fermented Products (MQF 4/ 1 ECTS) Award in Sourdough Making (MQF 4 / 1 ECTS ) Award in Break Making (MQF 4/ 3 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
