[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-305797-105":53,"doc-detail-305797-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","slice-issue-23-bakery-courses-and-magazine-contents","Slice - Issue 23 - Bakery Courses and Magazine Contents","","Slice 23 (August 2014) presents Richemont Advanced Bakery Courses and their training structure, including bread, confectionery, and pastry modules, coverage themes such as hygiene and safety, dough and fermentation processes, and detailed course schedules with pricing and early-bird discounts. It also provides general magazine navigation for department updates, features, competitions, contact information for Richemont administrators and BIANZ executives, and a recipes section with multiple named baking items.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":11,"@type":70,"position":76},"https://docshare.wps.com/template/presentations/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/slice-issue-23-bakery-courses-and-magazine-contents/305797/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/slice-issue-23-bakery-courses-and-magazine-contents/305797.png","ImageObject",442,249,{"name":88,"@type":89},"Levi","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-08","2026-09-19",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",9,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What advanced bakery courses are listed in Slice 23, August 2014?","Question",{"text":109,"@type":110},"The document lists Richemont Advanced Bread Course, Richemont Advanced Confectionery Course, and Richemont Advanced Pastry Course.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What prerequisites are required for attending the Richemont Advanced Baking Courses?",{"text":114,"@type":110},"Attendees should already have completed Craft Baking Level 4 or an equivalent qualification.",{"name":116,"@type":107,"acceptedAnswer":117},"How does the early-bird discount work for the courses?",{"text":118,"@type":110},"An early bird discount of $500 applies when payment is received 6 weeks prior to the course commencement.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},305797,1790362634,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":8,"category_name":11,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":27,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":45},7971461740909,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","1  \nIssue 23, August 2014  \nRebekah Savage  \nThe new face of baking  \nPLATINUM PARTNER TO BIANZ  \nADVANCED BAKERY COURSES Traditional Baking in a Modern World  \nRichemont Advanced Bakery Courses are designed to provide the essential elements of bakery science, technology and applied baking skills in a work environment.  \nThe comprehensive course content will equip participants with a discipline to succeed  \nwithin the competitive baking environment.  \nRichemont Advanced Bread Course  \nBreads are a critical part of any bakery’s success. This Course will enable the participant to become conversant with the following: Hygiene, Health & Safety, Grains & Meals, Dough Temperatures, Kneading process, Fermentation, Wheat Dough processing, Rye Dough processing, Types of pre-swelling, Baking.  \n13th-24th October 2014. Course Cost $3,000 + GST  \nRichemont Advanced Confectionery Course  \nLearn traditional and modern techniques covering a wide range of International confectionery goods such as: Special Almond Sponge, Creme Cakes, Cake Loaves, Ice Tortes, Cake Sprays, Truffles, Ganache Cutting, Tempering Methods, Othello Shells, Various Ice-Creams, Parfait Methods, Fruit Cremes, Yoghurt Cremes, Semi Glazed Fruits, Garnishing Pastes, Recipes.  \n4th-15th August 2014. Course Cost $3,500 + GST  \nRichemont Advanced Pastry Course  \nThis course offers a wide range of Pastry techniques and covers products such as: Various dough and laminating techniques, Selection of puff pastries, selection of Danish pastries including fillings, Sweet and Savoury Croissant doughs, Sweet dough varieties, Strudel fillings, Pretzel variants, Pasties & Terrines, Jelly garnish items, Dessert fillings, Jams/ Marmalades, Mouldsand Recipes.  \n17th-28th November 2014. Course Cost $3,250 + GST  \n\n| | |\n| --- | --- |\n\nNZ Bakels’ goal is to teach you interesting and unique baking skills and ideas from Richemont International Centre of Excellence to take to your bakery.  \nTraining is carried out in our well appointed demonstration and training bakery in Auckland and supported by our well trained team of professional tutors. The course books and material provide simple, efficient transfer from theory to practice.  \nThere are prerequisites for all Richemont Advanced Baking Coursesand attendees should already have completed Craft Baking Level 4 or equivalent.  \nEarly Bird Discount  \nAll courses are offered with an early bird discount of $500 for payment received 6 weeks prior to the commencement of your chosen course.  \nRichemont Administrator: Natalie Blyth  \nEmail: [bakels@nzbakels.co.nz](bakels@nzbakels.co.nz)  \n[Ph:](Ph:) (09) 579 6079  \nFax: (09) 525 0978  \nRichemont Course Venue  \nNZ Bakels LTD  \n421-429 Church Street East, Penrose, Auckland [www.nzbakels.co.nz](www.nzbakels.co.nz)  \nSlice® is published by the BIANZ and incorporates the New Zealand Bakers Journal.  \nISSN 1175-141X  \nNATIONAL  \nEXECUTIVE  \nPresident  \nMichael Gray 04 232 4233  \n[michael@bianz.co.nz](michael@bianz.co.nz)  \nVice President, Training  \nThomas Thomas 04 296 1244  \n[thomas@bianz.co.nz](thomas@bianz.co.nz)  \nFood Safety  \nBrendan Williams 03 455 8375  \n[brendan@bianz.co.nz](brendan@bianz.co.nz)  \nCompetitions  \nMike Meaclem 021 225 3748  \n[mike@bianz.co.nz](mike@bianz.co.nz)  \nTreasurer  \nCraig Rust 03 964 6565  \n[craig@bianz.co.nz](craig@bianz.co.nz)  \nIndustry promotion  \nKevin Gilbert 021 104 9460  \n[kevin@bianz.co.nz](kevin@bianz.co.nz)[ ](kevin@bianz.co.nz)Wholesale bakeries  \nJames Wilson 021 672 586  \n[james@bianz.co.nz](james@bianz.co.nz)[ ](james@bianz.co.nz)Executive Officer  \nBelinda Jeursen 03 349 0663  \nPO Box 29 265 Fax 03 349 0664 Christchurch 8540 0800 NZBAKE Email [admin@bianz.co.nz](admin@bianz.co.nz)  \nMembers’ Freeline 0800 NZBAKE  \n(0800 69 22 53)  \nLife Members  \nGary Cameron Woodville  \nGraham Heaven Napier  \nBakery Employers’Legal Helpline  \nMcPhail Gibson & Zwart 03 365 2345  \nMagazine Editor  \nDavid Tossman 04 801 9942  \nEmail [davidt@bianz.co.nz](davidt@bianz.co.nz)  \nDep","cbCaieD27pN5C7v2","https://ap.wps.com/l/cbCaieD27pN5C7v2","pdf",16207379,"English","# From the Office by Belinda Jeursen\n# Worth knowing\n# New Members\n# From the President by Michael Gray\n# Supermarket bakeries come up to scratch\n# Credit Card Scamming\n# News and Views\n## Allergies and intolerances\n## The why and how of making gluten-free bread\n## Rising Young Baker\n## Keen and qualified at Weltec\n## Review: Bread is the new coffee\n## Meet the new face of baking","[{\"question\":\"What advanced bakery courses are listed in Slice 23, August 2014?\",\"answer\":\"The document lists Richemont Advanced Bread Course, Richemont Advanced Confectionery Course, and Richemont Advanced Pastry Course.\"},{\"question\":\"What prerequisites are required for attending the Richemont Advanced Baking Courses?\",\"answer\":\"Attendees should already have completed Craft Baking Level 4 or an equivalent qualification.\"},{\"question\":\"How does the early-bird discount work for the courses?\",\"answer\":\"An early bird discount of $500 applies when payment is received 6 weeks prior to the course commencement.\"}]","Slice - Issue 23 - Bakery Courses and Magazine Contents | PDF",1789828349]