JOJO GUEVARRA
VALENZUELA
• Hospitality Professional/
Industry Practitioner
Hotelier, Restaurateur
1989-2009
• Former Resort Manager
• Former Training Director
• Training Consultant,
Freelance Speaker
• HRM Instructor,
Competency
Trainer/Assessor-AM1,
TM1, NTTC, NCIII, NCII
BREAD AND PASTRY
PRODUCTION
Food and Beverage
Services
Presentation Topics
1. Units of Competency
2. Job Opportunities
3. Etiquettes in Buffet
Restaurant
Presentation Topics
Units of
Competency
Covered:
1. Prepare and produce
bakery products
2. Prepare and produce
pastry products
3. Prepare and present
gateaux, tortes and cakes
4. Prepare and display petit
fours
5. Present desserts
1. Prepare and Produce Bakery
Products
Baguette
Bagel
Sourdough
Croissant
Banana Bread
Bread Stick
Tortilla
Pretzel Bread
Brioche
Wheat Bread
Challa
Beer Bread
2. Prepare and Produce Pastry
Products
Macaroons
Profiteroles
Fruit Tartlettes
Danish Pastries
Eclaire
French Pastries
3. Prepare and present gateaux, tortes
and cakes
4. Prepare and Produce Petit
Fours
5. Present Desserts
Critical Aspects
of Competency
CAN I?
• Select, measure and weigh
ingredients according to recipe
requirements
CAN I?
• Prepare variety of bakery and
Patisseries’ products (e.g. bread,
pastry, cake, petit fours)
according to standard mixing
procedures/ formulation/recipes
and desired product
characteristics
Pa·tis·se·rie
[puh-tis-uh-ree; French pah-teesuhree]
NOUN [PLURAL PA·TIS·SE·RIES]
a shop where pastry,
especially French pastry, is made
and sold.
CAN I?
• Select and use appropriate
equipment, tools and utensils
CAN I?
• Select oven temperature to bake
products in accordance with
desired characteristics, recipe
specifications and enterprise
practices
CAN I?
• Bake products according to
techniques and appropriate
conditions;
and
enterprise
requirements and standards
CAN I?
• Decorate and present products
CAN I?
• Prepare different types of
desserts according to recipe
specifications, desired product
characteristics and
• standard operating procedures*
CAN I?
• Plate and decorate a variety of
dessert products*
CAN I?
• Store and package bakery and
patissiers’ products/desserts
CAN I?
• Apply food hygiene and safety
principles
CAN I?
• Demonstrate knowledge on
varieties and characteristics of
products and desserts.
Job Opportunities
Job Outlook
• Employment of bakers is
projected to grow 6
percent from 2012 to
2022,
• Population and income
growth are expected to
result in greater demand
for
specialty
baked
goods, such as cupcakes,
pies, and cakes, from
grocery stores, bakeries,
and restaurants.
Job Outlook
• However,
employment growth
of bakers will be
limited
in
some
countries
because
manufacturing
facilities use more
automated machines
and equipment to
mass-produce baked
goods.
Job Prospects
• Highly skilled bakers
with
years
of
experience should
have the best job
opportunities.
Job Prospects
• Where
does
this
information come from?
• The career information
above is taken from the
Bureau
of
Labor
Statistics Occupational
Outlook Handbook. This
excellent resource for
occupational data is
published by the U.S.
Department of Labor
every two years.
Kainan Na!!!
Wait Lang
Po!
May ilang bagay
Na dapat
isa-alang…
If we all follow some simple
buffet etiquette guidelines , the buffet
dining experience could be a lot of fun
for everyone.
Good Manners and Etiquette
Treat people the way you want to be
treated
Buffet Etiquette for
Casual Dining
• Buffet meals are a fun way to
enjoy a casual outing with friends and family.
• The casual aspect of a buffet style meal does not give
us “carte blanche” to behave with no care
• Give consideration for other diners.
• Buffet does not imply to eat for three and forget
all manners.
• Buffet etiquette should be observed in order to keep
the buffet clean, hygienic, orderly and easily accessible
for everyone.
• If we all follow some simple buffet etiquette guidelines
the buffet dining experience could be a lot of fun for
everyone.
Buffet Etiquette Rules
• Look around the buffet set up, choose the
section you want to start with, start with
salads and appetizers.
• Do not cut any line
• Man should offer a woman a plate
• Never start against the line in opposite
direction
Buffet Etiquette Rules
• Always use service utensils
• Put back service utensil on the designated
dish
• Do not use the same service utensil for other
foods
• Do not get to close to the person ahead of you
• Do not serve yourself over someone else
Buffet Etiquette Rules
• Never push or say something unkind to
the person ahead
• When serving yourself do not take too long, people
are waiting, so be considerate
• If you are not sure of what you want keep walking
and come back when you decided, but do not stop
the line
• Never serve yourself more than you can or plan to
eat. Buffets are regularly refilled so no need to take
more than necessary, finish and come for more if you
wish
Buffet Etiquette Rules
• When going to the buffet avoid
having too many things in your hands it could
lead to messy accidents
• Do not make negative comments about the
food, some people might love what you don’t
and vice versa
• When you go for seconds no need to bring
your used plate you can take a new plate at
the buffet
Buffet Etiquette Rules
• When eating a buffet meal
always follow regular dining etiquette (fork
left, knife right, napkin on your lap, napkin on
your chair or table when you get up…)
• It is acceptable to start eating before everyone
is at the table, since buffet dining can be long
and people might choose different foods, cold,
hot. The rule for waiting does not apply.
• Do not eat while in line or from the buffet
directly
Buffet Etiquette Rules
• Do not touch food with your hands
always use serving utensils
• Do not forget to be patient, everyone in line is
in the same situation you are, so be polite
• The wait staff will clean your table as dinner
progresses and clear the table taking away
used dishes and glasses, so do not forget to tip
them
• It is not acceptable to take out left over buffet
food
Thank you
and Enjoy
Your
Meal!