| Course Code: TRSBPP209
Code No. Units of Competency 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 |
| JOB DESCRIPTION
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. ENTRY REQUIREMENTS Can communicate in basic English either oral and written; at least high school graduate;physically and mentally fit; with good moral character; can perform basic mathematical computation; and with pleasing personality. |
| JOB OPPORTUNITIES
Upon completion of the course, trainees/students maybe employed as COMMIS-PASTRY BAKER |
| EVIDENCES
Upon completion of the Course, the trainee/student must be able to: · Bread Making · Pastry Making · Cake Making · Petits fours Making NATIONAL ASSESSMENT To attain the National Qualification of Bread And Pastry Production NC II, the candidate must demonstrate competence through project-type assessment covering all required units of the qualification. Successful candidates shall be awarded a National Certificate signed by the TESDA Director General. |