BREAD AND PASTRY PRODUCTION NC II

TRAINING REGULATIONS FOR 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.

This Qualification is packaged from the competency map of Tourism Sector (Hotels and Restaurants) as shown in Annex A.

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

(NOTE: This is an amendment of the TR for Baking/Pastry Production NC II)