The Pastry Department and Patisserie Products Production Techniques book has been written in order to provide the reader with information about the organizational structure of the patisserie department, its operation, patisserie products and their production techniques. In order to produce patisserie products of standard quality and taste, it is very important to use the right equipment, the right material, the right size and the right technique. In the bakery establishments and departments, leavened and unleavened bakery products, milk desserts, sherbet desserts, cookie varieties, dry cakes, biscuits and various cakes are produced. Different techniques are used to prepare these products. With this book, the basic techniques used in the production of patisserie products are explained with tricks and sample standard recipes. Cakes are the most important product class produced in patisseries. Many techniques are used together in cake making. Successful combination and application of these techniques and obtaining a good result are directly related to being competent in the relevant basic techniques. Written as an aid to the steps to be taken on the way to this competence, this book is a guide with its wide spectrum in reaching the most basic and comprehensive information.