Welcome to the world of Pastry Arts! This module designed for Hotel and
Restaurant Management Students, including all other baking enthusiasts. It
covers the fundamentals and principles of baking and provides an effective
practical basic text in baking that can be used in the school laboratory. The
module includes information about the historical background of the baking
industry, essential baking ingredients, and principles involved in how and why baking is both
considered a science and art. Since baking is an exact science, therefore, discipline must be
exercised. Ingredients should be measured accurately and the formula should be followed
exactly. Why is baking is an art? It is because finished products need adornment to increase
aesthetic appeal and look appetizing, creativity, therefore, is essential in the pastry world.
Included in here, are different classifications of baked products, with their
corresponding recipes that provide step-by-step procedures that are simple to follow. The
formula is modified and tested by the author for easy grasping. The techniques are
applicable for beginners to create better insight and understanding of the theories
behind it. Furthermore, it aims to develop interest and hone the skills of culinary-driven
students.
Now, the success of our finished products depends on you. Be patient, try new ideas,
be creative, love your work and follow your passion.