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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.

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