• List and describe the functionality of ingredients used in making the variety of puff pastries products
• Use the various cake making methods to produce pithivier, jalouose, fruit turnover, chicken curry puff, cheese tarts, palmiers
• Name the various mixing and processing work methods for making the variety of puff pastries products
• Discuss and calculate the cake recipes using Baker’s percentage
• Evaluate baked cake 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