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