Bread and Pastry Production NC II

Total Hours:220

Total Months:2


Goal:
To educate and produce 125 globally competitive Bakers/Pastry Chefs with passion for environmental consciousness, sustainability, equality, gender fairness and innovative skilled workforce by the end of 2020;

Objectives:

  • Enhance the knowledge, skills and attitude of Bread and Pastry Production NC II trainees to become gender fair and globally competitive Bakers/Pastry Chefs;
  • Instill environmental awareness by integrating Green TVET practices and sustainability in the delivery of competency-based training;
  • Promote the value of innovation, support women empowerment; and
  • Produce at least 125 certified and job ready graduates.

  • Course Description:
    It consists of competencies that a 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,

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