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Basic and Core List

The document outlines the qualifications for the Bread and Pastry Production NC II in Pastry Making. It includes basic competencies such as workplace communication and teamwork, as well as core competencies related to the preparation and production of various bakery and pastry products. Specific skills include preparing gateaux, tortes, cakes, petits fours, and presenting desserts.

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Reggie Baguio
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26 views1 page

Basic and Core List

The document outlines the qualifications for the Bread and Pastry Production NC II in Pastry Making. It includes basic competencies such as workplace communication and teamwork, as well as core competencies related to the preparation and production of various bakery and pastry products. Specific skills include preparing gateaux, tortes, cakes, petits fours, and presenting desserts.

Uploaded by

Reggie Baguio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Qualification: BREAD AND PASTRY PRODUCTION NC II - PASTRY MAKING

Basic Competencies
 500311105 : Participate in workplace communication

 500311106 : Work in team environment

 500311107 : Practice career professionalism

 500311108 : Practice occupational health and safety procedures

Core Competencies
 TRS741379 : Prepare and produce bakery products

 TRS741380 : Prepare and produce pastry products


 TRS741342 : Prepare and present gateaux, tortes and cakes

 TRS741344 : Prepare and display petits fours

 TRS741343 : Present desserts

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