Seed Production Techniques

UMTMOOC ADMIN
  • 57 students
  • 17-02-2019
  • Flexible
57 students

This course will provide an introduction of seed production techniqes in aquaculture. It aims the students to understand the breeeding techniques of commercially important aquaculture species, know the methods to improve the seed production and maintaining seed quality as well as understand the endocrinological and physiological processes invloved in the…

This course will provide an introduction of seed production techniqes in aquaculture. It aims the students to understand the breeeding techniques of commercially important aquaculture species, know the methods to improve the seed production and maintaining seed quality as well as understand the endocrinological and physiological processes invloved in the seed production of aquaculture species. The main topics include the development of seed production techniques worldwide and in Malaysia, the importance of adequate supply of seed for aquaculturist. It also discusses the sexual organs, reproductive behaviour and physiology of fish, and various factors affecting reproductive performances, broodfish management as well as natural and artificial breeding techniques.

 

 



Synopsis


This course will cover a comprehensive exposure in pastry and baking principles, ingredients and functions, methods and techniques to operate pastry-related-equipment safely. The course also covers theoretical aspects of various basic dough’s, pastes and batters; as well as traditional cakes. Product variations, correct techniques and issues in baking will be discussed. Aspects of safety and sanitation related to pastry will be highlighted


Objective



  •  To introduce basic baking principles, ingredients and techniques in pastry and bakery production.
  • To expose safe techniques in using tools and equipment in pastry and bakery production.
  • To expose issues in breads, cakes, pies and pastries production.


Learning Outcomes


 Upon completion of this course, you should be able to:

  •  Understand introduction to baking.
  • Learn basic baking principles.
  • Explain principles, ingredients and functions, as well as techniques in making breads.
  • Elaborate principles, ingredients and functions, as well as techniques in making cakes.
  • Describe principles, ingredients and functions, as well as techniques in cake and bread making, pies and other pastry products.


Syllabus


 
1. Introduction to Baking

2. Basic Baking Principles

3. Bread

4. Cake

5. Pie Crust & Faults In Pastries

6. Puff Pastry Dough & Choux Paste



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