Bread and Pastry Production

This course is designed to equip the student-trainee with the knowledge, desirable attitudes and skills of a baker or a commis (1, 2 or 3- Pastry) in accordance with industry standards. It covers specialized competencies such as:

  • Prepare and bakery products for patisseries; prepare and present gateaux, tortes and cakes, present desserts; and prepare and display petits fours.
  • It also includes competencies in workplace communication, team work, safety, hygiene, computer operations, and effective customer service.  (389 hours)