Bread and Pastry Production NC II


Course Overview

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 course is designed to enhance the knowledge, skills and attitude in
bread and pastry production to prepare and present desserts; prepare and display petits four in accordance with industry standards. It covers the basic, common and core competencies.

Course Curriculum

Course Instructor

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10 weeks
All levels
30 lessons
9 quizzes
1 student