-Acquire techniques and skills in preparing standard to complex pastry and bakery products as required in the Food Services industry
-Apply food science principles in daily food preparation to enhance customer’s food consumption experience
-Support organizational hygiene, workplace safety and health policies and procedures according to industry standards
-Understand, recognise and demonstrate organisational and problem-solving skills in the pastry kitchen
-Identify and supervise operational challenges in various aspects of a business and within a pastry kitchen workflow to manage high-volume production
-Exhibit proficiency in business practices and food production management within the Food Services industry
-Facilitate the development of food production processes and initiatives that reduce waste and environmental impact, and conserve energy
Programme Outline
Food and Beverage Safety Standards I
Food Safety and Hygiene L1
Basic Pastry and Baking Preparation
Bread Preparation L1
Pastry Preparation L1
Food and Beverage Inventory Management L1
Curating Customer Experiences
Customer Service Excellence L1
Restaurant Service Skills for Chefs
Food and Beverage Service L2
