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Available courses

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: 

CODE NO. BASIC COMPETENCIES 
500311105 Participate in workplace communication 
500311106 Work in team environment 
500311107 Practice career professionalism 
500311108 Practice occupational health and safety procedures 

CODE NO. 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 

CODE NO. 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 

A person who has achieved this Qualification is competent to be: 
 Commis -  Pastry 
 Baker