What is the relevance of the course bread and pastry?

The Importance of Baking and Pastry Classes. Students of baking will gain knowledge of pastry-specific approaches and apply traditional culinary skills to the world of baking, making these classes a worthwhile venture for students of all skill levels.

What is bread and pastry course?

Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. Students are also taught about different presentation methods, sanitation and safety.

Why the Study of baking is important?

Baking teaches you to be more cognizant of what you put into your body on a daily basis. Once you start baking regularly, you come to learn the actions of certain ingredients or why one recipe worked while another failed miserably.

What are the benefits of bread and pastry production?

Nutrition and health

• Calcium. White bread is fortified with calcium and four medium slices per day would provide over 30\% of the recommended daily intake of calcium which we need every day to maintain healthy bones and teeth.
• Fibre.
• Protein.
• Iron.
• Vitamins & Other Minerals.
• Energy.
• Fat.
• Sugar.

What is the importance of pastry?

This trend will see an up rise in the coming year with home bakers to expert chefs, using garden produce in their baking process. Pastry is the most innovative and creative of all the departments in the kitchen. It’s important for the pastry chef to keep trying and depicting emotion in what he puts on the plate.

What is the importance of making dough?

The kneading process—or lack of it—is the difference between a moist, crumbly cake and a chewy, crackly loaf of sourdough. Kneading dough is important because it: Helps gluten form. When you mix flour and water, two key proteins within the flour, gliadin and glutenin, combine to form strands of gluten.

What is bread and pastry product?

BREAD FOOD MADE OF FLOUR, WATER, AND YEAST OR ANOTHER LEAVENING AGENT, MIXED TOGETHER AND BAKED. PASTRY A DOUGH OF FLOUR, SHORTENING, AND WATER, USED AS A BASE AND COVERING IN BAKED DISHES SUCH AS PIES.

What is a pastry chef definition?

A pastry chef or pâtissier (pronounced [pɑ. ti. sjɛʁ]), is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés.

Why is a recipe important in baking?

Recipes are guides for cooking. It is important to read the whole recipe before you begin cooking. This helps you know how the dish is made. All recipes start with the name of the dish.

What is the importance of baking and pastry production?

When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view.

What is the significance of bread?

Bread is also a gift from God: when Moses fed his people in the desert with food which fell from heaven, and during the last supper, when bread became the body of Christ. When Jesus multiplied the bread to feed the crowd, bread became a sign of sharing. It also symbolised the Word of God which nourished the crowds.

What is pastry production?

Pastry is a dough of flour, water and shortening that may be savoury or sweetened. The word “pastries” suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. …

What is bread and pastry production strand?

The Bread and Pastry Production was a strand that mold students to become a responsible citizen and a well discipline learner. To enriched their skills in baking.

Is bread and pastry production a profession?

Some jobs related to baking and pastry, such as a Pastry Chef, are considered professions. However, finishing the Bread and Pastry Production NCII will not make you a professional, it is just an entry point to the bread and pastry making industry.

How hard is a degree in baking and pastry production?

Bread and Pastry Production NC II is not a difficult program. The topics/modules in the program are easy to understand. There are no difficult or challenging requirements in the program. Technical-vocational programs follow a modular approach in classroom instruction which makes it easier for students to learn.

What is bread and pastry production NC II?

Lessons in the Bread and Pastry Production NC II program are taught to students through classroom lectures and demonstrations. Students are assessed and evaluated at the end of every module discussion through direct observation, simulations, practical demonstrations and oral and written exams. Is Bread and Pastry Production profession?