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.
Nominal Training Duration:
18 Hours (Basic)
18 Hours (Common)
105 Hours (Core)
This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare and present desserts; prepare and display petits four in accordance with industry standards. It covers the basic, common and core competencies.
A person who has achieved this Qualification is competent to be:
TRAINEE ENTRY REQUIREMENTS
Trainees or students who wants to entry into these qualifications should possess the following requirements:
|Program Type:||Short Course|