Technology & Livelihood Education 10 - Home Economics: Bread & Pastry Production
Course Description:
The curriculum on Bread and Pastry Production course leads to National Certificate II (NC II).
This Course is designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. It covers core competencies namely:
- Prepare and produce bakery products;
- Prepare and produce pastry products;
- Prepare and present gateau, tortes and cakes;
- Prepare and display petit fours and
- Present deserts.
The preliminaries of this specialization course includes the following:
- Explain core concepts in Bread and Pastry Production
- Discuss the relevance of the course
- Explore on opportunities for a Baker or Commis as a career.
