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BREAD AND PASTRY PRODUCTION
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Transcript
Level 3
- Puff Pastries
- Pate a Choux
- Meringues
- Custards and Souffles
- Food Ventures and Product Development
Level 4
- Basic Cakes and Decorating
- Mousse and Bavarian Cream
- Frozen Desserts
- Chocolate and Confectioneries
- Plated Desserts
- Cafe Operations
Level 1
- Introduction to Professional Kitchen
- Equipment Identification
- Food Safety and Sanitation servsafe_small
- Product Identification
- Nutrition
- Baker’s Math
- Yeasted Breads
- Lean and Hearth Breads
Level 2
- Enriched Breads
- Festive and Specialty Breads
- Laminated Yeast Dough
- Quick Breads
- Cookies
- Pies and Tarts
GROUP 5
What are the career opportunities for graduates of B/PPNCII in the Philippines?
COURSE
COVERAGE
Subjects included in the Baking/Pastry Production NC II program
The Baking-Pastry Production NC II program (B/PPNCII) provides knowledge and skills in baking and pastry production.
The B/PPNCII program includes preparing, portioning and plating pastries, breads and desserts according to the required industry standard thus, maintaining cleanliness and food safety.
The program aims to produce graduates who are prepared to work as baking professionals in hotels, restaurants, motels, canteens, resorts and luxury cruises.
- Practice occupational health and safety procedures
- Prepare and present gateaux, tortes and cakes
- Participate in workplace communication
- Develop and update industry knowledge
- Perform workplace and safety practices
- Observe workplace hygiene procedures
- Prepare and produce bakery products
- Prepare and produce pastry products
- Provide effective customer service
- Prepare and display petits fours
- Practice career professionalism
- Perform computer operations
- Work in team environment
- Present desserts
WHAT IS
BPP?
FEEL FREE TO COPY & PASTE THEM!
- Baker
- Assistant Pastry Chef
- Pastry Cook
- Pastry Chef
- Pastry Com-mis
- Bakery Supervisor
- Baking Trainer
Bread and Pastry Tools and Equipment
PRODUCTION
BREAD AND PASTRY PRODUCTION
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