BREAD AND PASTRY PRODUCTION NC II QUALIFICATION
GOAL
To produce innovative, career -ready professional bakers and successful entrepreneurs.
OBJECTIVES:
1. To obtain 92% of graduates engaged in entrepreneur and workforce.
2. To attain 95% certification rate.
3. To introduce one innovative baked good per year.
The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury
lines/cruises and other related operations.
The Units of Competency comprising this Qualification include the following:
CODE NO. BASIC COMPETENCIES
500311105 Participate in workplace communication
500311106 Work in team environment
500311107 Practice career professionalism
500311108 Practice occupational health and safety procedures
CODE NO. COMMON COMPETENCIES
TRS311201 Develop and update industry knowledge
TRS311202 Observe workplace hygiene procedures
TRS311203 Perform computer operations
TRS311204 Perform workplace and safety practices
TRS311205 Provide effective customer service
CODE NO. CORE COMPETENCIES
TRS741379 Prepare and produce bakery products
TRS741380 Prepare and produce pastry products
TRS741342 Prepare and present gateaux, tortes and cakes
TRS741344 Prepare and display petits fours
TRS741343 Present desserts
A person who has achieved this Qualification is competent to be:
- Commis – Pastry
- Baker
TRAINEE ENTRY REQUIREMENTS
Trainees or students who wants to entry into these qualifications should possess the following requirements:
- can communicate in basic English either oral and written;
- at least high school graduate;
- physically and mentally fit;
- with good moral character; and
- can perform basic mathematical computation
- With pleasing personality