Goal:
To educate and produce globally competitive Commis-Pastry and Baker with passion for environmental consciousness, sustainability, innovation, and gender equality by the end of 2024.
Objectives:
- Enhance the knowledge, skills and attitude of Bread and Pastry Production NC II trainees to become gender-fair and globally competitive Commis-Pastry and Baker;
- Instill environmental awareness by integrating Green TVET practices and sustainability in the delivery of competency-based training;
- Promote the value of innovation, w support women empowerment; and
- Produce at least 150 certified and job ready graduates.
Course Description:
This training program 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.
