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!