Baking and Pastry

This course aims to enhance the cooks' knowledge and skills in baking bread and pastries.

It covers competencies in implementing food safety, sanitation, and hygiene practices in accordance with HACCP standards when baking bread and pastries.

Training Outcome/s:

• identify different baking essential tools and equipment
• distinguish baking essential ingredients
• analyze the bread-making principles
• determine the steps in making bread
• explain the principles of pastry making
• distinguish different classifications of pastry dough
• explain the principles of making cakes
• identify the different cake-making tools and equipment
• bake, cook, and serve different bread, cakes, pastries, and dessert products(hot and cold)