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    Bread and Pastry Production NC II

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    zenithinstitute022

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    © All Rights Reserved
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    Bread and Pastry Production NC II

    Uploaded by

    zenithinstitute022
    4 views3 pages

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    Copyright:

    © All Rights Reserved
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    Download as doc, pdf, or txt
    4 views3 pages

    Bread and Pastry Production NC II

    Uploaded by

    zenithinstitute022

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 3

    3.

    4 LIST OF TOOLS, EQUIPMENT AND MATERIALS

    Recommended list of tools, equipment and materials for the training of


    25 trainees for BREAD AND PASTRY PRODUCTION NC II.

    TOOLS EQUIPMENT MATERIALS

    QTY QTY QTY

    12 Measuring cup, solid 6 Commercial Mixers with Cake flour


    complete attachments

    12 Measuring cup, liquid 1 Mechanical Dough roller Bread Flour


    (250 & 500 ml)

    25 Measuring spoon 1 Decker oven All-purpose

    3 Cake turn table 1 Compressor Sugar

    20 Decorating tips 1 Dough cutter Yeast

    6 Rolling pins Butter

    6 Pie pan sizes 6, 8, 10 Margarine

    6 Sheet pans Butter (French bread)

    6 Pie cutter Cooking oil

    6 Rubber scrapper Lard

    6 Palette knife All-purpose cream

    6 Cake stand with tier Whipping cream

    6 Cake pillars Confectioner sugar

    6 Sauce pan, s/s Knox gelatin

    6 Ladles s/s Flaked almonds

    6 Knives s/s with plastic Chocolate chips


    handle

    6 Chopping board, color Chocolate, shredded


    coded

    6 Scale 2, 10 kgs Cherries with stem

    6 Grater Cherries

    6 Wooden spoons Food colors

    6 Beaters Tropical fruits

    12 Mixing bowl ( 6 pcs per 4 Gas range Whole wheat, rye, multi
    sets set) grain

    6 Wire whisk 1 Upright freezer Cream cheese

    TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 1


    TOOLS EQUIPMENT MATERIALS
    QTY QTY QTY
    6 Muffin pan, small 1 Refrigerator Paper cups
    6 Muffin pan, medium Tulip paste
    6 Muffin pan, big Sugar lace
    6 Loaf pan, small Pineapple juice
    6 Loaf pan, medium Contreau
    6 Loaf pan, big
    4 Rectangular pan TRAINING MATERIALS:
    1x8x8
    6 Round pan 6,8, 10, Wilton decorating
    12, 14, 16 magazine, video

    6 Pie pan Good Housekeeping


    Baking Book
    6 Flour sifter
    6 Strainer
    3 Double boiler
    Piping bags
    Coupler

    TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 2


    3.5 TRAINING FACILITIES

    BREAD AND PASTRY PRODUCTION NC II

    The Bread and Pastry Production workshop must be of concrete


    structure. Based on the class size of 25 students/trainees, the space
    requirements for the teaching/learning and circulation areas are as follows:

    Space Requirement Size in Meters Area in Sq. Total Area in Sq.


    Meters Meters
    Lecture/Demo Area 8x5m 40 sq. m. 40 sq. m.
    Student/trainee working
    1x1m 1 sq. m. 25 sq. m.
    space
    Laboratory 8 x 5 sq. m. 40 sq. m. 40 sq. m.
    Learning Resource
    3 x 5 sq. m. 15 sq. m. 15 sq. m.
    Center
    Facilities/Equipment/
    36 sq. m.
    Circulation Area
    Total Workshop Area : 156 sq. m.

    TR – BREAD AND PASTRY PRODUCTION NC II Promulgated July 2009 3

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