Senior High School Specialized Subject: Bread and Pastry Production
Bread and Pastry Production is one of the specialized subjects under the technical-vocational livelihood (TVL) career track. Some examples of the things that you will learn from taking this subject include:
- Production of Bakery Products
- Accurate measurement of ingredients
- Baking ingredients and its substitution
- Types, kinds, and classification of bakery products
- Mixing procedures, recipes, and desired product characteristics of bakery products
- Baking techniques, appropriate conditions and enterprise requirements and standards
- Temperature ranges in bakery products
- Production of Pastry Products
- Culinary and technical terms related to pastry products
- Ratio of ingredients required to produce a balanced formula
- Correct proportion control, yields, weights and sizes for profitability
- Types, kinds, and classifications of pastry products
- Occupational health and safety
- Decorative techniques and rules for garnishing
- Standards and procedures in decorating pastry products
- Plating and presenting pastry products
- Shelf-life of pastry products
- Standards and procedures in packaging pastry product
- Preparation and Presentation of Gateaux, Tortes, and Cakes
- How to measure ingredients
- Correct proportion control, yields, weights, and sizes for profitability
- Main ingredients used for variety of sponge and cakes
- Recipe specifications and desired product characteristics
- Preparation and Displaying of Petits Fours
- Characteristics of classical and contemporary petits fours
- Procedure in making fondant icing
- Types of sweet paste and fillings
- Flavor and shape specifications and enterprise standards of quality marzipan
- Standards and procedures in displaying petits fours
- Presentation of Desserts
- Varieties and characteristics of specialized cakes
- Commodity knowledge including quality indicators of specialized cakes
- Planning, preparing, and presenting trolley services
- Arranging and preparing variety of desserts
- Packaging design techniques
While studying, you will also be asked to demonstrate what you have learned by participating in class activities that may include the following:
- Selecting, measuring, and weighing required ingredients according to recipe or production requirements
- Using appropriate equipment according to required bakery products
- Selecting required oven temperature to bake goods in accordance with the desired characteristics
- Preparing a variety of fillings, coating, glazes, and decorations for pastry products
- Storing pastry products according to established standards and procedures
- Selecting packaging appropriate for the preservation of product freshness
- Preparing and blending baked sweet paste in accordance with establishment standards
- Flavoring and shaping quality marzipan to produce mini-sized fruits in accordance with requirements
- Plating and decorating desserts in accordance with enterprise standards and procedures
- Planning and utilizing dessert buffet services according to available facilities, equipment, and
- customer/enterprise requirements
These examples only cover the scope of the specialized subjects under the technical-vocational livelihood career track. For the scope of the core and contextualized subjects under the senior high school curriculum, please refer to their respective lists.