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Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. Students are also taught about different presentation methods, sanitation and safety.
Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened.Pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture.
Bread is a staple food prepared from a dough of flour and water, usually by baking.
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