“Prepare and Produce Bakery Products”. This module covers the knowledge and skills required by bakers and pastry cooks (pâtissiers) to prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments.
Objectives:
At the end of this module, you should be able to:
- Prepare bakery products
- Decorate and present bakery products
- Store bakery products
- Teacher: Mary Grace Café
- Teacher: Admin User
Bread and Pastry Production NC II with the unit of competency entitled: “Prepare and Produce Pastry Products”. This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments.
OBJECTIVES
At the end of this module, you should be able to:
· Prepare pastry products
· Decorate and present pastry products
· Store pastry products
- Teacher: Rochelle Delos Reyes
- Teacher: Admin User
- Teacher: Michel Butron
- Teacher: Sarah Dique
- Teacher: Admin User