Author: Maria Margarita V. Acosta-Cadiente
This book presents the preparation and production of bakery and pastry products as well as gateaux, tortes, cakes, petit fours, and desserts. Other areas covered in this book include core concepts in bread and pastry production, relevance of the course, and career opportunities for a baker or commissary. The completion of the Bread and Pastry Production course leads to National Certificate Level II (NCII).