Bread and Pastry Production (NC II) 3

Students demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products as well as the competencies. It includes:

1. culinary and technical terms related to pastry products
2. ratio of ingredients required to produce a balance formula
3. correct proportion control, yields, weights and sizes for profitability
4. types, kinds and classification of pastry products
5. mixing procedures/ formulation/recipes and desired product characteristics of various pastry products.