GOAL

The programs aims graduates in BREAD & PASTRY PRODUCTION NC II with world-class                                 competencies and positive work values.

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OBJECTIVES

THE PROGRAM SPECIFICALLY AIMS TO:

• Develop the trainees' communication competencies in a workplace professionally while practicing occupational health and safety procedures;

• Provide effective customer service by demonstrating safety hygienic practices;

• Enable the trainees to prepare and produce a variety of bread and pastry products required by bakers and pastry cooks in commercial food production environments and hospitality establishments with quality; and,

• Presents desserts using variety of techniques based on enterprise standards.       ​

                            

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