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BPP 1st Lesson

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4 views34 pages

BPP 1st Lesson

Uploaded by

genorgaofelia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Grade 11

Class Orientation

MARY ANN E. CANCINO


Bread And Pastry
Production
Core Competencies

 Prepare and produce bakery products


 Prepare and produce pastry products
 Prepare and present gateaux, tortes and
cakes
 Prepare and display petit fours
 Present desserts
 1. Core concepts in bread and pastry
production
 2. Relevance of the course
 3. Opportunities in bread and pastry
production
Bread and Pastry production NC II program
is a technical-vocational program that
develop the skills of students in preparing
and producing bakery/pastry products, cakes
and desserts.

Students of BPP NC II will be trained using


baking techniques, equipment, tools, utensils
and other baking appliances. They will also
be taught about different presentation
methods, sanitation and safety.
Career Opportunities for Bread and Pastry
Production NC II graduates
 Kitchen Helper – cleans and sanitizes kitchen equipment; assists
in basic food preparation; receives and stores products in
kitchens.
 Plant Bakers – work for bread factories, using machinery to
produce bread and pastry products.
 In-store Bakers – these people produce bread and baked goods
in a retail store, sometimes using pre-prepared or part-baked
products from a factory.
 Master/Craft Bakers – much more likely to bake from scratch
and are usually employed by a small-scale, independent bakery
or a restaurant kitchen. A craft baker may specialize in a certain
type of bread or baking process and will offer specialist goods
and services, such as patisserie and cake decoration.
Career Opportunities for Bread and Pastry
Production NC II graduates
 Cake Decorator – works at a bakery, grocery store or specialty cake shop and
decorates cakes using a variety of tools, materials and food items. Cake
decorators prepare icings, apply toppings and decorate cakes by writing
customized messages.
 Pastry chef – in charge of and trained in the production of desserts,
pastries, and breads.
 Bakery Sanitation Manager – responsible for general sanitation of the
plant. Looking after all on-the-job activities, product safety, legality, quality,
etc.
 Bakery technologist – responsible for the development, creating, launching and
implementing new products and commercialization of new and existing
products.
 Caterer – plans, makes, transports and serves food for meetings, parties,
weddings, organizational fêtes, and a host of other events. Some caterers
specialize in baked goods and pastries.
 Bakery Owner
Prepare And Produce Bakery Products

Learning Outcome 1.

1.1. Use appropriate equipment according to


required bakery products and
standard operating procedures

1.2. Select, measure and weigh required


ingredients according to recipe or
production requirements.
n
Thank You!!!
☺☺☺

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