BREAD AND PASTRY PRODUCTION

is a technical-vocational program that

develops the skills of students in
preparing and producing bakery/pastry
products, cakes and desserts.
BREAD AND PASTRY PRODUCTION

Students of the Bread and Pastry Production

NC II program are trained in using modern
baking techniques, equipment, tools and
utensils and other baking appliances. Students
are also taught about different presentation
methods, sanitation and safety
4 CORE CONCEPTS OF BAKERY
PRODUCTS

CORE 1:: PREPARE AND PRODUCE

BAKERY PRODUCTS

 Prepare Bakery Products

 Core 2; PREPARE AND PRODUCE PASTRY
PRODUCTS

• LO 1. Prepare pastry products

• LO 2. Decorate and present Pastry products
• LO 3. Store pastry products
 Core 3: PREPARE AND PRESENT GATEAUX,
TORTES AND CAKES

• LO 1. Prepare sponge and cakes

• LO 2. Prepare and use fillings
• LO 3. Decorate cakes
• LO 4. Present cakes
• LO 5. Store cakes
 Core 4: PREPARE AND DISPLAY PETITS
FOURS

• LO 1. Prepare iced petits fours

• LO 2. Prepare fresh petits fours
• LO 4. Prepare caramelized petits
Fours
LO 5. Display petits fours
LO 6. Store petits fours
What to wear inside the laboratory
kitchen
HOW TO AVOID KITCHEN INJURIES AND
ACCIDENTS (DO’S AND DONT’S)
• Keep Kitchen Floors Tidy
• Invest in Indoor Footwear
• set a timer to remind you when food is read
• keep anything flammable, such as paper, tea towels and
cloths, away from the cooker and hob
• Make sure food surfaces are clean before and after you
prepare food
• Keep an eye on labels and throw out any food that’s past
its use-by date
• Don’t put open tins in the fridge – transfer the contents
to a clean container and cove
HOW TO PREPARE KITCHEN INJURIES
AND ACCIDENTS (DO’S AND DONT’S)
• Use refrigerated leftovers within two days and
don’t reheat food more than once
• WASHING YOUR HANDS
• set a timer to remind you when food is read
• DRY YOUR HANDS
• RESPECT EVERYTHING WITH A BLADE
• STORE TOOLS AND EQUIPEMENT PROPERLY
• KEEP COUNTERS AND FLOORS FREE OF DEBRIS
• NO PLAYING INSIDE THE KITCHEN
HOW TO PREPARE KITCHEN INJURIES
AND ACCIDENTS (DO’S AND DONT’S)

• MAKE A FIRST AID KIT

• KEEP FIRE EXTINGUISHER HANDY

•USE COMMON SENSE

TABLE OF ABBREVIATION USED IN
BAKING
 REVIEW ACTIVITY

WRITE THE ABBREVIATIONS OF THE FOLLOWING

MEASUREMENT

1.