COURSE SUMMARY
POLYTECHNICS
MINISTRY OF HIGHER EDUCATION MALAYSIA
DEPARTMENT OF TOURISM AND HOSPITALITY
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COURSE
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HH310 BAKING AND PASTRY
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INSTRUCTIONAL DURATION
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15 WEEKS
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CREDIT(S)
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3
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PREREQUISITE(S)
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NONE
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SYNOPSIS
BAKING
AND PASTRY course covers the development of kitchen skill in the preparation,
production and commercialization of bakery and pastry products. Students are
exposed to the production of good quality baked goods such as bread, cookies,
pastry, muffin, cake and icing.
COURSE LEARNING OUTCOMES (CLO)
Upon
completion of this course, students should be able to:-
1. identify the principles of bakery and pastry product
appropriately
2. produce good quality bakery and pastry product
independently
3. practice the rules and regulations related to personal
hygiene, food safety and sanitation
4. discuss causes and fault in bakery and pastry
production
5. market end product to the customer
SUMMARY (15 LECTURE: 75 PRACTICAL)
RTA
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1.0
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INTRODUCTION
Basic ingredients in baking and pastry making, rules and regulations related to personal
hygiene, food safety and sanitation
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( 03 : 00 )
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2.0
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YEAST PRODUCT
Lean yeast, rich dough, quick bread, frying and
steaming yeast product.
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( 02 : 20 )
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3.0
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PASTRY
Short crust, sweet crust, choux paste, pie, tart and
tartlet.
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( 02 : 20 )
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4.0
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COOKIES
Types of cookies, causes of cookies crispness,
moistness, chewiness and spread, mixing methods and the variety of cookies.
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( 02 : 10 )
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5.0
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CAKE
Cake mixing, cake preparation, causes and faults in
cake making.
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( 02: 10 )
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6.0
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ASSEMBLING AND DECORATING
Concept, types and
preparation of icing
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( 02 : 05 )
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7.0
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LOCAL DELICACIES
Types of local
delicacies from various method of production
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( 02 : 10)
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