Training Manual . — Rubtsovsk, RII AltSTU, 2011. — 64 s. The order of execution, registration and submission to delivery of calculation tasks for the course of practical training of the discipline "Equipment for the production of bakery and pasta" . The theoretical information and variants of calculation tasks, requirements for the structure of the explanatory note, as well as examples of calculation of some types of technological and auxiliary equipment for the production of bakery and pasta are given . It is intended for students studying in the specialty 260601 "MAPP" directions of training of certified specialists 260600 "Food Engineering" of all forms of education .