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,