Bread and pastry production ncii for core
- 1. Bread and Pastry Production NC II Coverage MARK EMIL T. SAGUN Trainer
- 2. Nominal Training Duration: 18 Hours (Basic) 18 Hours (Common) 105 Hours (Core) TOTAL = 141 hours
- 3. Learning Outcome 1: PREPARE AND PRODUCE BAKERY PRODUCTS • Prepare bakery products • Decorate and present bakery products • Store bakery products
- 4. Prepare bakery products Mise en place- (French term) put everything in place
- 5. Mise en place- (French term) put everything in place “Tare” Button
- 6. Mise en place- (French term) put everything in place Conversion
- 8. FAMILIARISATION OF TOOLS AND EQEQUIPMENTS
- 10. HOW TO OPERATE OVEN
- 11. HOW TO OPERATE DOUGH CUTTER MACHINE, HANDMIXER AND STAND MIXER
- 12. METHODS IN MIXING BATTER AND DOUGH
- 13. 1.2 Decorate and present bakery products Quick Bread Yeast Bread
- 14. 1.3 Store bakery products Quick bread Yeast Bread
- 15. Learning Outcome 2: PREPARE AND PRODUCE PASTRY PRODUCTS • Prepare pastry products • Decorate and present pastry products • Store pastry products
- 16. Decorate and present pastry products Shortcrust pastry Tarts Pie Double Crust Pie
- 17. Classification of Pie Crust Single Crust Pie Top Crust Pie
- 18. Decorate and present pastry products Flaky pastry Turnover/Empanada
- 19. Decorate and present pastry products Puff pastry
- 20. Decorate and present pastry products Choux pastry Cream Puffs Eclairs
- 21. Store pastry products Shortcrust Pastry Choux Pastry
- 22. Course Outcome 3: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES • Prepare sponge and cakes • Prepare and use fillings • Decorate cakes • Present cakes • Store cakes
- 23. Classification of Cakes Shortened Cake-Butter Shortened Cake-Oil
- 24. Classification of Cakes Unshortened Cakes Sponge Cake Angel Food Cake
- 25. Classification of Cakes CHIFFON CAKES with oil Chiffon Roll Cake Round Chiffon Cake
- 26. Prepare and use fillings Buttercream Chocolate Ganache
- 27. Prepare and use fillings Poured Fondant Rolled Fondant
- 28. Decorate cakes Stencil Side Masking
- 29. Decorate cakes Combing Buttercream Piping
- 30. Decorate cakes Fondant Decorating Dripping
- 31. Present cakes
- 32. Store cakes
- 33. Learning Outcome 4: PRESENT DESSERTS • Present and serve plated dessert • Plan, prepare and present dessert buffet selection or plating • Store and package desserts
- 34. Present and serve plated dessert
- 35. Plan, prepare and present dessert buffet selection or plating
- 36. Store and package dessert
- 37. Course Outcome 5: PREPARE AND DISPLAY PETIT FOURS • Prepare iced petits fours • Prepare fresh petits fours • Prepare marzipan petits fours • Prepare caramelized petits fours • Display petits fours • Store petits fours
- 38. Prepare iced petits fours
- 39. Prepare fresh petits fours
- 40. Prepare caramelized petits fours
- 43. END...