Bakery and Pastry Products

This module d describes the performance outcomes, skills and knowledge required to prepare and produce a variety of high-quality bakery products. Bakery products to be produced may be of varied cultural and ethnic origins and derived from classical or contemporary recipes; to produce a range of pastries, cakes and yeast-based foods in a commercial kitchen or catering operation. Pastries, cakes and yeast-based goods may include foods from varying cultural origins and may be derived from classical or contemporary recipes.