This course is designed to enhance the knowledge, skills and attitude in baking/pastry production to prepare and present desserts; prepare and display petits fours in accordance with industry standards. It covers the basic, common and core competencies.

     The BAKING/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.