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Bread and Pastry Production NCII
Bread and Pastry Production NCII
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.
Source: TESDA Bread and Pastry Production NCII
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.
The units of competency comprising this qualification include the following:
| Code | BASIC COMPETENCIES |
| 500311105 | Participate in workplace communication |
| 500311106 | Work in a team environment |
| 500311107 | Practice career professionalism |
| 500311108 | Practice occupational health and safety procedures |
| Code | 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 | 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
Prepare and Produce Bakery Products
The following are the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments:
- Prepare bakery products
- Decorate and present bakery products
- Store bakery products
Prepare and Produce Pastry Products
The following are the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments:
- Prepare pastry products
- Decorate and present pastry products
- Store pastry products
Prepare and Present Gateaux, Tortes and Cakes
The following are the knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate and present a range of specialized sponges and cakes, where finish, decoration and presentation of a high order is required:
- Prepare sponge and cakes
- Prepare and use fillings
- Decorate cakes
- Present cakes
- Store cakes
Prepare and Display Petits Fours
The following are the knowledge and skills required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments:
- Prepare iced petits fours
- Prepare fresh petits fours
- Prepare marzipan petits fours
- Prepare caramelized petits fours
- Display petits fours
- Store petits fours
Present Desserts
The following are the knowledge and skills in presenting the various and specialized techniques of desserts presentation required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments:
- Present and serve plated desserts
- Plan, prepare and present dessert buffet selection or plating
- Store and package desserts
The following are the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality bakery products in commercial food production environments and hospitality establishments:
- Prepare bakery products
- Decorate and present bakery products
- Store bakery products
The following are the knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments:
- Prepare pastry products
- Decorate and present pastry products
- Store pastry products
The following are the knowledge and skills required by bakers and pastry cooks (patissiers) to produce, fill, decorate and present a range of specialized sponges and cakes, where finish, decoration and presentation of a high order is required:
- Prepare sponge and cakes
- Prepare and use fillings
- Decorate cakes
- Present cakes
- Store cakes
The following are the knowledge and skills required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments:
- Prepare iced petits fours
- Prepare fresh petits fours
- Prepare marzipan petits fours
- Prepare caramelized petits fours
- Display petits fours
- Store petits fours
The following are the knowledge and skills in presenting the various and specialized techniques of desserts presentation required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments:
- Present and serve plated desserts
- Plan, prepare and present dessert buffet selection or plating
- Store and package desserts
| Course Title: | BREAD AND PASTRY PRODUCTION |
| NC Level: | NC II |
| Training Hours: | 18 Hours (Basic) 18 Hours (Common) 105 Hours (Core) ————————— 141 Hours – TOTAL |