Bread and Pastry Production NC II
Tourism Sector (Hotels and Restaurants)
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.
Competency Standards
Basic Competencies
- 500311105 Participate in workplace communication
- 500311106 Work in team environment
- 500311107 Practice career professionalism
- 500311108 Practice occupational health and safety procedures
Common Competencies
- TRS311201 Develop and update industry knowledge
- TRS311202 Observe workplace hygiene procedures
- TRS311203 Perform computer operations
- TRS311204 Perform workplace and safety practices
- TRS311205 Provide effective customer service
Core Competencies
- TRS741379 Prepare and produce bakery products
- TRS741380 Prepare and produce pastry products
- TRS741342 Prepare and present gateaux, tortes and cakes
- TRS741344 Prepare and display petits fours
- TRS741343 Present desserts
