Preparation and Design of Simple Bakery Products

The materials of the study guide constitute an educational and methodological complex of module PM.08 "Preparation of Bakery, Flour, and Confectionery Products" for the specialty of secondary vocational education 19.01.17 "Cook, Pastry Chef", which is included in the list of 50 most in-demand professions in the labor market, new and promising professions requiring secondary vocational education (TOP-50).

The study guide discusses the characteristics of the raw materials used, provides an assortment of bakery and flour confectionery products produced, gives instructions on organizing the workplace, lists the equipment and inventory used, indicates the technology of preparation, and specifies quality requirements. 

The electronic appendix to the study guide includes an English-Russian dictionary, which contains terminology related to the preparation of culinary dishes and recipes of Russian and international cuisine. bakery products; baking; baking technology; study guide; vocational education; baker; pastry chef; practical skills; baking recipes; production of baked goods