Bread & Pastry Production NCII
Program Overview
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.
The Bread and Pastry Production NC II is a technical-vocational program that develops the skills of students in preparing and producing bakery or pastry products, cakes and desserts.
Students of the Bread and Pastry Production NC II program are trained in using modern baking techniques, equipment, tools and utensils and other baking appliances. Students are also taught about different presentation methods, sanitation and safety.
Careers
- Baker
- Pastry Chef
- Chocolatier
- Cake Designer/Decorator
- Research and Development (R&D) Chef
- Food Stylist
- Bread Artisan
- Bakery Manager
- Bakery Proprietor
- Bread and Pastry Production Trainer
- Pastry Cook
- Pastry Production Assistant
Duration
141 Hours
All Program Offerings
- Junior High School Program
- Senior High School Program
- Assessment Center – Computer Systems Servicing NC II (Coming Soon)
- Bread and Pastry Production NC II
- Computer Systems Servicing NC II