BREAD AND PASTRY PRODUCTION NCII MODULE DOC

Title	BREAD AND PASTRY PRODUCTION NCII MODULE
Author	Ruth Samudio
Pages	74
File Size	3.7 MB
File Type	DOC
Total Downloads	211
Total Views	396

Summary

Description

Course Title: BREAD AND PASTRY PRODUCTION NC Level: NC II Nominal Training Duration: 18 Hours (Basic) 18 Hours (Common) 105 Hours (Core) 141 hours Course Description: This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare and present desserts; prepare and display petites fours in accordance with industry standards. It covers the basic, common and core competencies. To obtain this, all units prescribed for this qualification must be achieved: CODE NO. BASIC COMPETENCIES (18 hours) 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 (18 hours) 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 (105 hours) 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 TOTAL 141 HOURS Course Content BREAD AND PASTRY PRODUCTION NC II 1...