Bread and Pastry Production NC II

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:

• Commis -  Pastry
• Baker

TRAINEE ENTRY REQUIREMENTS
Trainees or students who wants to entry into these qualifications should possess the following requirements:

• can communicate in basic English either oral and written;
• at least high school graduate;
• physically and mentally fit;
• with good moral character; and
• can perform basic mathematical computation
• With pleasing personality