Bakery production technology

A practical-oriented manual was developed in accordance with federal government educational standards (GEF) for the specialty 260103 "Technology of bread, confectionery and pasta and profession 260103.01" Baker ".
The benefit is given a step-by-step description of the decision of the professional tasks that make up professional competencies. The text is accompanied by a large number of illustrations and regulatory documents.
The manual is intended for use on theoretical and practical classes of general professional disciplines and when mastering professional modules.
The structure of the presentation of the educational material makes it possible to use the manual when developing the Evaluation Fund to determine the level of mastering by professional competencies