Bread and Pastry Production NC II

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BREAD AND PASTRY

PRODUCTION NC II
CORE COMPETENCIES

 UNIT OF COMPETENCY: PREPARE AND PRODUCE BAKERY PRODUCTS


 UNIT CODE : TRS741379
 UNIT DESCRIPTOR : This unit deals with the knowledge and skills required by
 bakers and pastry cooks (patissiers) to prepare and produce a
 range of high-quality bakery products in commercial food
 production environments and hospitality establishments.

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