COURSE DESIGN

COURSE TITLE : BREAD AND PASTRY PRODUCTION NC II

NOMINAL DURATION : 116 hours

COURSE DESCRIPTION :

This course designed to enhance the knowledge, skills and attitude in baking and
pastry production; to prepare and present gateaux, tortes and cakes; to prepare and
serve other types of desserts; and to prepare and display petits fours in accordance
with industry standards. It covers the basic, common and core competencies.

ENTRY REQUIREMENTS :

Trainees or students should posses the following requirements:

 Can communicate in basic English either oral and written;

 Physically and mentally fit;
 With pleasing personality;
 With good moral character; and
 Can perform basic mathematical computation
COURSE STRUCTURE:

BASIC COMPETENCIES
(18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Particip 1.1 Participati 1.1.1 Obtain and convey 4 hours
ate in ng in workplace workplace information
workplace communication 1.1.2 Complete relevant work
communication related documents
1.1.3 Participate in workplace
meeting and discussion
2. Work in 2.1 Working 2.1.1 Describe and identify 4 hours
a team in a team team role and
environment environment responsibility in a team
2.1.2 Describe work as a team
member
3. Practice 3.1 Practicing 3.1.1 Integrate personal 5 hours
career career objectives with
professionalism professionalism organizational goals.
3.1.2 Set and meet work
priorities.
3.1.3 Maintain professional
growth and development
4. Practice 4.1 Practicing 4.1.1 Evaluate hazard and 5 hours
occupational occupational risks
health and health and 4.1.2 Control hazards and risks
safety safety 4.1.3 Maintain occupational
health and safety
awareness
 COMMON COMPETENCIES
(18 hours)

UNIT OF NOMINAL
MODULE TITLE LEARNING OUTCOMES
COMPETENCY DURATION
1. Develop and 1.1 Developing 1.1.1 Identify and access key 2 hours
update industry and update sources of information on
knowledge industry the industry
knowledge 1.1.2 Access, apply and share
industry information
1.1.3 Update continuously
relevant industry
knowledge
2. Observe 2.1 Observing 2.1.1 Practice personal 4 hours
workplace workplace grooming and hygiene
hygiene hygiene 2.1.2 Practice safe and
procedures procedures hygienic handling,
storage and disposal of
food , beverage and
materials