Bread and pastry production lesson 1. ppt

BPP lesson 1. intro to bpp

1. Welcome to Bread and Pastry Production Class!

2. What is Bread and Pastry Production? Is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts.

3. The students of BPP are trained using modern baking techniques, equipment, tools and utensils and other baking appliances. Students are also taught about different presentation methods, sanitation and safety.

4. Course Description This curriculum guide on BPP leads to National Certificate II (NCII). This course is designed for high school student to develop knowledge, skills, and attitude to perform the task on BPP.

5. Core Competencies Prepare and produce bakery products Prepare and produce pastry products Prepare and produce gateau, tortes, and cakes Prepare and display petit fours Present desserts

6. Lessons in BPP Classroom lectures and demonstrations. Students are assessed and evaluated at the end of every topic discussion through Direct observation Simulations Practical demonstration Oral and written exams

7. Is Bread & Pastry Production profession? Pastry Chef However, finishing the BPP will not make you a professional, it is just an entry point to the bread and pastry making industry. Only after years of working experience will you be considered a professional Baker/Pastry Chef.

8. What skills, traits, and attitude will help you succeed in this course? Culinary skills Accuracy Technical skills Basic oral and written English skills Basic Math skills Creativity Endurance Patience

9. Culinary skills Usually, students who have no knowledge on this area will have a more difficult time.

10. Accuracy While aesthetic is important, the taste of baked products and pastries depends very much on accurate implementation of recipes and preparation procedures; a student must be able to remember step by step process, prepare and mix the accurate amount of ingredients.

11. Technical skills The ability to learn, operate and control properly and safely an extensive range of equipment, tools and instruments used in pastry making and baking.

12. Basic Oral and written English skills During the on-job-training (OJT), students are assigned in different establishments such as hotels, resorts, restaurants and a lot more where the use of English is important both to entertain costumers and for job related tasks.

13. Basic Math skills Must possess basic Math skills, especially knowledge of fractions, in order to precisely mix recipes, weigh ingredients, or adjust the mixes.

14. Creativity Presentation is very important when talking about cakes, desserts and pastries; because they require intricate decorations, students must have the innate artistic ability to present finished products in an impressive way.

15. Short Quiz Direction: Write True if the statement is correct and change the underline words if the statement is wrong. BPP is a basic educational program that develops the skills of the students in preparing and producing bakery and pastry products. The curriculum guide of Bread and Pastry Production leads to National Certificate II (NCII).

16. 3. Students are assessed and evaluated through direct observations and simulations. 4. Only after years or working experience will you be considered a master chef. 5. To be able to succeed in BPP course, students must possess technical skills .

17. Skills to succeed BPP course 6 – 8 Personal Protective equipment in BPP 9-11 Job opportunities 12-15

18. THANK YOU!

19. Endurance The ability to withstand tiresome work such as standing up for long periods of time while they prepare dough, monitor baking, or package baked goods and being in the kitchen where the environment may be uncomfortable and the room temperature is always warm.

20. Patience During the practicums, you will not always be able to get things right and creates breads, pastries and desserts to perfection so you must have the patience to move forward and practice.

21. Carrier Opportunities Plant Bakers – work for bread factories, using machinery to produce bread and pastry products. In-store Bakers – produce bread and baked goods in a retail store. Master/craft bakers – may specialized in a certain type of bread or baking process and will offer specialist goods and services.

22. Carrier Opportunities Cake Decorator – decorates cakes using a variety of tools, materials and food items. Pastry Chef – in charge of and trained in the production of desserts, pastries, and breads. Commis – Junior chef Line Cook – station chef, designated to take charge of a certain area of food production, such as cake and dessert preparation and other related products.

23. Carrier Opportunities Bakery Sanitation Manager – responsible for general sanitation of the plant.

24. Personal Protective Equipment Hairnet Apron Gloves Pot holders Towels (white, green, blue)

25. What do you think are the carrier opportunities of BPP and how these will help the wholesome development of BPP students?