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DAFTAR ISI
KATA PENGANTAR .................................................................................... i
DAFTAR ISI.................................................................................................. ii
DAFTAR GAMBAR .................................................................................... iv
DAFTAR TABEL ........................................................................................ vi
PENDAHULUAN ......................................................................................... 1
A. IDENTITAS MODUL ......................................................................... 1
B. CAPAIAN PEMBELAJARAN ........................................................... 1
C. TUJUAN PEMBELAJARAN ............................................................. 2
D. DESKRIPSI MATA PELAJARAN .................................................... 2
E. PRASYARAT ....................................................................................... 2
F. PETUNJUK PENGGUNAAN MODUL ............................................. 3
G. MANFAAT ........................................................................................... 3
H. ELEMEN PROFIL PELAJAR PANCASILA .................................. 3
I. PETA KEDUDUKAN MODUL ........................................................... 4
KEGIATAN ................................................................................................... 6
PEMBELAJARAN ....................................................................................... 6
A. PERTANYAAN PEMANTIK ............................................................. 6
B. PERTANYAAN DIAGNOSTIK ......................................................... 6
C. URAIAN MATERI .............................................................................. 7
1. PENGERTIAN CAKE ............................................................... 7
2. JENIS-JENIS CAKE .................................................................. 7
3. PERALATAN DALAM PEMBUATAN CAKE .................... 16
4. BAHAN PEMBUATAN CAKE .............................................. 25
5. METODE PEMBUATAN CAKE ........................................... 49
6. KRITERIA CAKE YANG BAIK ........................................... 77
7. FAKTOR KEGAGALAN DALAM PEMBUATAN CAKE 78
8. MENGHITUNG HARGA JUAL PLAIN CAKE .................. 80
