• List and describe the functionality of ingredients used in making the variety of choux pastries products
• Use the various cake making methods to produce various choux pastries
• Name the various mixing and processing work methods for making the variety of choux pastries type products
• Discuss and calculate the choux pastries recipes using Baker’s percentage
• Evaluate baked choux pastries products by comparing and assessing the product outcome
• Complete the baking to the required standard taking into consideration the crust, crumb color and visual eye appeal