Individuals with experience in pastry and baking play a crucial part in diversifying the range of food items offered; they may work in high-volume production facilities that make breads, cakes, sweets, and other delectable treats, or resort restaurants.
Program Category
MNSDA
Certificate Level
National Certificate III
National Certificate III in Pastry and Bakery
Modules
- Develop tourism industry knowledge.
- Apply work ethics and professionalism.
- Follow health, safety and security procedures.
- Practice effective workplace communication.
- Provide effective customer care.
- Perform basic computer operations.
- Provide first aid.
- Respond to fire.
- Apply knowledge of nutrition to food preparation.
- Weigh and scale commodities for pastry and bakery products.
- Prepare, tray up and handle baking of breads and pastry products.
- Prepare creams, sauces, glazes and fillings.
- Prepare and present short paste items.
- Prepare and present choux paste items.
- Prepare and present breads and yeast leavened items.
- Prepare and present croissants, Danish and puff pastry items.
- Prepare and present gateaux, tortes, cakes and sponge products.
- Prepare and present (fruit based) desserts, pancakes and sweet omelets.
- Prepare and present baked and steamed puddings.
- Clean kitchen premises and equipment.
Entry Criteria
Completion of Grade 6
Duration
15 Weeks