This Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue your studies and learn while at home. Activities, questions, directions, exercises, and discussions are carefully stated for you to understand each lesson.
The SLM is composed of different parts. Each part shall guide you step-by-step as you discover and understand the lesson prepared for you.
Pretest is provided to measure your prior knowledge on lessons in each SLM. This will tell you if you need to proceed on completing this module or if you need to ask your facilitator or your teacher’s assistance for better understanding of the lesson. At the end of each module, you need to answer the posttest to self-check your learning. Answer Key is provided for each activity and test. We trust that you will be honest in using these.
Please use this module with care. Do not put unnecessary marks on any part of this SLM. Use a separate sheet of paper in answering the exercises and tests. And read the instructions carefully before performing each task.
If you have any questions in using this SLM or any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator.
This module was designed and written with you in mind. It is here to help you master the concepts of bread and pastry production. The scope of this module permits it to be used in many different learning situations. The language used recognizes your vocabulary level. The lessons are arranged to follow the standard sequence of the course. But the order in which you read them can be changed to correspond with the textbook you are now using.
This module provides you the necessary information and activities to enrich your knowledge and skills in preparing and presenting breads.
- Lesson 3 –Types and Classification of Pastry Products and Different Types of Pastry Fillings
After going through this module, you are expected to:
1. identify the types and classification of pastry production;
2. discuss the different types of pastry fillings; and
3. value the importance of learning the classification of pastry and types of fillings in pastry production.