BREAD AND PASTRY EVOLUTION AND CAREER OPPORTUNITIES

1. Bread &
Pastry

2. Introduction A TLE Bread
and Pastry
course would
likely cover a
range of topics
related to

3. pastry-making, and the business aspects of
running a bakery or pastry shop. Students would
learn about different types of bread, pastries, and
desserts, as well as techniques for preparing and
presenting them. They might also explore concepts
like food safety, nutrition, and menu planning.

4. • TLE Grading System
• Written Works 20%
• Performance Tasks 60%
• Quarterly Assessment 20%

5. Expectations:
Students taking a TLE Bread and Pastry course would
be expected to actively engage in practical baking
activities, demonstrate a good understanding of the
theoretical aspects of baking, and show creativity in
designing and presenting their baked goods. They might
also be expected to collaborate with peers on group
projects and to follow food safety and hygiene protocols.

6. Subject Rules and Regulations:
Rules and regulations would likely cover aspects
such as attendance policies, behavior
expectations in the kitchen or practical lab, proper
handling of equipment and ingredients, dress
code (such as wearing appropriate kitchen attire),
and adherence to food safety guidelines.

7. Depending on the institution, there might
also be guidelines for ethical
considerations in the food industry and
professional behavior. These can also
include attendance requirements,
deadlines for assignments and projects,

8. behavior expectations in the
classroom or workshop
environment, and adherence to
safety protocols, especially in
courses involving tools and
equipment.

9. Demonstrate Respect: Discuss the
importance of treating classmates,
instructors, and others with respect and
consideration. Address how a respectful
attitude creates a positive learning
environment and prepares students for
professional interactions.

10. Values Integration :
Student will show the importance of
honesty, integrity, and responsible behavior
in both academic and practical aspects of
TLE. Encourage students to maintain high
ethical standards in their work and
interactions.

11. Introduction in
Bread and Pastry:
1. Basic concepts
in bread and
Pastry production
2. Relevance of
the course
3. Career
opportunities in
Bread and Pastry.

12. Texture
Bread is characterized by its chewy texture
and is often a staple food.
pastry is known for its flaky texture and is
used to create a variety of sweet and
savory baked goods that usually serve as
dessert.

13. Ingredients:
Bread: Bread is primarily made from flour, water,
yeast, and salt.
Pastry: Pastry dough typically contains flour, fat
(such as butter or shortening), water, and
sometimes a small amount of salt.

14. Preparation:
Bread:
 Bread dough is typically kneaded.
 The dough is allowed to rise.
Pastry:
 Dough through a process called lamination
 Dough and fat are repeatedly folded over each
other.

15. The history of bread and pastry is a
fascinating journey that spans
thousands of years and multiple
cultures. Here's a brief overview of
their evolution:

16. Early Origins
Ancient Egypt:
• first to cultivate grains like wheat and
barley for making bread.
• they used a rudimentary form of
leavening to make their bread rise.

17. Ancient Greece and Rome:
• developed various types of bread,
including ones enriched with ingredients
like honey, cheese, and even wine.
• credited with developing the first
mechanical flour mills.

18. Medieval and Renaissance Period:
Middle Ages:
• bread became a staple food across
Europe.
• bakers often worked in communal
ovens.
• White bread was considered a luxury,
while darker bread was more common

19. Renaissance:
• trade and exploration expanded, new
ingredients and techniques were introduced.
• Bakers began to experiment with more
elaborate pastry creations, using spices, fruits,
and sweeteners to create pastries that were not
only delicious but also decorative.

20. 18th to 19th Century:
Industrial Revolution:
• Steam-powered mills made flour production
more efficient, and the discovery of chemical
leavening agents, like baking soda and baking
powder, led to the development of lighter, fluffier
bread.

21. Pastries and Desserts:
• Pastries evolved into intricate creations,
and the art of patisserie became
prominent.
• Techniques like laminating dough (creating
layers through folding and rolling) were
perfected, leading to pastries like
croissants and Danish pastries.

22. 20th Century:
Mass Production: Bread production became
highly industrialized, with sliced and packaged
bread becoming popular in the early 20th
century. This era also saw the rise of fast-food
chains and the mass production of pastries and
desserts.

23. Innovations: Modern techniques like the
Chorleywood Bread Process, developed
in the UK in the 1960s, accelerated
bread production using high-speed
mixing and additives.

24. Global Exchange: With increased global
travel and cultural exchange, pastry and
bread-making techniques from various
regions began to influence each other,
leading to a rich diversity of baked goods
worldwide.

25. Contemporary Times:
Health and Artisanal Movement:
People began seeking out whole grain
and sourdough bread due to their
perceived health benefits and unique
flavors.

26. Innovation and Fusion: The 21st century
has seen a fusion of traditional and
modern techniques, resulting in
innovative pastries and bread with
unique flavors, textures, and designs.

27. The history of bread and pastry is intertwined
with cultural, technological, and
socioeconomic developments. From ancient
flatbreads to the intricate pastries of today,
these culinary creations have played a vital
role in human sustenance and enjoyment
throughout history.

28. Bakers
are skilled professionals who
create a variety of baked
goods, such as bread, pastries,
cookies, and more. They work
with a range of ingredients,
techniques, and tools to
produce delicious and visually

29. Pastry Chef
specialize in
creating intricate
and artistic desserts,
pastries, and

30. Cake Decorator
responsible for turning plain
cakes into edible works of art.
They use various techniques
like frosting, piping, fondant
modeling, and intricate
designs to create visually

31. Bakery Manager
Their responsibilities
include supervising staff,
managing inventory and
supplies, creating menus,
ensuring quality control,
and handling customer

32. Chocolatier
experts in working
with chocolate to
create a variety of
confections.

33. Artisan Bread Baker:
This specialization within
baking focuses on creating
artisanal and specialty
breads. Artisan bread
bakers often use traditional
techniques, sourdough
starters, and various flours

34. Dessert Chef:
They are skilled in
combining flavors,
textures, and
presentation to
create visually
appealing and

35. Catering chefs
prepare and
present food for
large events,
parties, weddings,
and corporate

36. Food Stylist:
work in various media
industries, including
photography, film, and
advertising. They focus on
making food look appealing
and attractive on camera,
often using techniques to

37. Culinary Instructor
Teach aspiring chefs and bakers
the skills and techniques required
in the industry. They may work in
culinary schools, community
colleges, or offer private lessons,
sharing their expertise and
helping students develop their

38. Recipe Developer
create and test recipes for
various purposes, such as
cookbooks, magazines,
websites, and food companies.
They experiment with different
ingredients and techniques to
achieve desired flavors,

39. Food Entrepreneur
start their own food-related
businesses, which could
include opening bakeries,
cafes, food trucks, or selling
specialty food products. This
role requires a combination of
culinary skills, business
Production Manager: Hire a production manager who has experience in managing large-scale
bakery operations. This individual can oversee the entire production process, manage
production schedules, coordinate with suppliers for raw materials, and ensure that quality
standards are upheld. Their expertise will be crucial in streamlining the production workflow
and optimizing resource allocation.

40. Production Manager:
Hire a production manager who has experience in
managing large-scale bakery operations. This
individual can oversee the entire production process,
manage production schedules, coordinate with
suppliers for raw materials, and ensure that quality
standards are upheld. Their expertise will be crucial in
streamlining the production workflow and optimizing
resource allocation.

41. Head Baker and Pastry Chef: To maintain the quality
of your products, consider hiring an experienced
head baker and pastry chef who can train your
existing staff and new hires. They can develop
standardized recipes that are easily replicable, create
detailed production instructions, and implement
quality control measures. Their expertise will help
maintain the consistency and uniqueness of your
products even as production scales up.

42. Supply Chain Manager: As production volume
increases, managing your supply chain becomes
essential. A supply chain manager can work on
sourcing ingredients in bulk, negotiating with
suppliers for favorable terms, and implementing
efficient inventory management practices. This
role will ensure that you have a steady supply of
high-quality ingredients without incurring excess
costs.

43. Quality Assurance Specialist: Hiring a quality
assurance specialist can help ensure that your
products consistently meet your established
quality standards. They can set up quality
control checkpoints at various stages of
production, conduct regular inspections, and
implement corrective actions if deviations occur.
This role is crucial for maintaining customer trust
as you scale up.

44. Logistics Coordinator: With increased
production, the logistics of delivering your
products to customers become more complex. A
logistics coordinator can manage delivery
schedules, optimize routes, and ensure that
products reach customers on time and in the
best condition. This role contributes to customer
satisfaction and efficient order fulfillment.

45. Operations Analyst: An operations analyst can
use data to identify bottlenecks, inefficiencies,
and areas for improvement within your
production process. By analyzing production
data, they can suggest strategies for optimizing
resource allocation, improving production
throughput, and minimizing waste.

46. Marketing and Sales Team: As your production
capacity grows, your marketing and sales efforts
need to align with this expansion. A dedicated
team can help promote your increased offerings,
target new customer segments, and manage the
increased demand effectively.

47. Human Resources Manager: Scaling up also
requires hiring and training additional staff. A
human resources manager can oversee
recruitment, training, and employee
development. They can ensure that new hires
are on boarded smoothly and that your bakery's
culture and values are maintained.

48. These are just a few examples of
the diverse career opportunities
within the culinary and baking
industry. Each role requires a
unique set of skills, creativity, and
dedication, making it possible for

49. Collaborative Activity
Instructions:
Divide the students into small groups.
Provide each group with challenging scenario that will
lead them to apply different career opportunities to
address the challenge. Provide each group with poster
paper, markers, and any other materials they need to
create presentation. Have each group present their
output in class.
Audience Participation
After each presentation, open the floor to give insight
about the presentation from the audience (other
students).

50. Collaborative Activity
Challenging Scenario: Scaling Up Production in a Bread and
Pastry Business
In the context of a bread and pastry business, let's explore a
challenging scenario related to scaling up production.
Imagine you own a small artisanal bakery that has gained
significant popularity for its high-quality bread and pastries.
As demand continues to grow, you're faced with the
challenge of expanding your production to meet the
increasing orders while maintaining the same level of quality
and craftsmanship that your customers have come to love.
How will you apply different career opportunities to address
this challenge?

51. Baker
Pastry Chef
Cake Decorator
Bakery Manager
Chocolatier
Dessert Chef
Catering Chef
Food Stylist
Culinary Instructor
Recipe Developer
Food Entrepreneur
Production Manager
Head Baker and Pastry Chef
Supply Chain Manager
Quality Assurance Specialist
Logistics Coordinator
Marketing and Sales Team