This curriculum guide on Bread and Pastry Production course leads to National Certificate II (NC II). This course is designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. It covers core competencies namely: 1) prepare and produce bakery products; 2) prepare and produce pastry production; 3) prepare and present gateaux, tortes and cakes; 4) prepare and display petits fours; 5) present desserts.
The preliminaries of this specialization course include the following: 1) Explain core concepts in bread and pastry production; 2) Discuss the relevance of the course; 3) Explore on opportunities for a Baker or Commis as a career.