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:

Participate in workplace communication
Work in team environment
Practice career professionalism
Practice occupational health and safety procedures
Develop and update industry knowledge
Observe workplace hygiene procedures
Perform computer operations
Perform workplace and safety practices
Provide effective customer service
Prepare and produce bakery products
Prepare and produce pastry products
Prepare and present gateaux, tortes and cakes
Prepare and display petits fours
Present desserts

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

  • Commis –  Pastry
  • Baker