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:
| BASIC COMPETENCIES Participate in workplace communication Work in team environment Practice career professionalism Practice occupational health and safety procedures |
| COMMON COMPETENCIES Develop and update industry knowledge Observe workplace hygiene procedures Perform computer operations Perform workplace and safety practices Provide effective customer service |
| CORE COMPETENCIES 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