Food Studies 10, 20, 30

(a)	Explore different types of pastries (e.g., short crust, choux, puff, phyllo) and their origins.
(b)	Investigate various techniques used to create pastries.
(c)	Identify the types of flour best suited for pastries.
(d)	Examine the ingredients used in pastries.
(e)	Identify baking skills (e.g., accuracy in measuring, mixing procedures, pan preparation, baking and determining doneness, altering and varying basic recipes, compensating for failures) required for successful pastry baking.
(f)	Distinguish between different types (e.g., cream custard, chiffon, fruit) of pies.
(g)	Apply terminology associated with baking pastries.
(h)	Examine ways to add nutritional value to pastries.
(i)	Discuss guidelines for proper storage of pastries.
(j)	Explore pastries from other countries and cultures.
(k)	Examine types of fillings that may be used in pastry products.
(l)	Compare the elements (e.g., cost, convenience, taste, ingredients) of homemade pastries, pre-made pastry products and various convenience pastries.
(m)	Prepare or plan recipes for different types of pastries.