Bread and Pastry Production

Maria Margarita V. Acosta-Cadiente

Bread and Pastry Production is designed for the senior high school student to develop the knowledge, skills, and attitude to perform the tasks of bread and pastry production. Students will learn how to prepare and produce bakery and pastry products, and to prepare and present gateaux, tortes, cakes, petit fours, and desserts. Other areas covered include core concepts in bread and pastry production, relevance of the course, and career opportunities for a baker or commissary. Completion of Bread and Pastry Production course leads to National Certificate Level II (NCII).