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
500311105Participate in workplace communication
500311106Work in team environment
500311107Practice career professionalism
500311108Practice occupational health and safety procedures
CODE NO.COMMON COMPETENCIES
TRS311201Develop and update industry knowledge
TRS311202Observe workplace hygiene procedures
TRS311203Perform computer operations
TRS311204Perform workplace and safety practices
TRS311205Provide effective customer service
CODE NO.CORE COMPETENCIES
TRS741379Prepare and produce bakery products
TRS741380Prepare and produce pastry products
TRS741342Prepare and present gateaux, tortes and cakes
TRS741344Prepare and display petits fours
TRS741343Present desserts

A person who has achieved this Qualification is competent to be:

  • Commis –  Pastry
  • Baker