Bread and Pastry Production Self-Learning Modules Quarter 2

Learning Area: Bread and Pastry Production

Track/Strand: Technical, Vocational, and Livelihood, and Livelihood (TVL)/Home Economics (HE)

Subject Category: Specialized

Module 1: CAKE INGREDIENTS AND ITS PROPER MEASUREMENT

Module 2: PORTION CONTROL, YIELDS, WEIGHTS & SIZES

Module 3: PREPARE SPONGE AND CAKES

Module 4: DECORATING AND PRESENTING CAKES

Module 5: PREPARING AND USING FILLINGS

Module 6: STORE CAKES

Module 7: PREPARE AND DISPLAYS PETIT FOURS

Module 8: PRESENT DESSERT

Module 9: Present Dessert (Plan, Prepare and Present Dessert Buffet Selection or Plating)

Module 10: PRESENT DESSERTS (STORE AND PACKAGE DESSERTS)