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    Competency - Based Curriculum

    Uploaded by

    Rovie Valdez
    This competency-based curriculum is designed to provide 141 hours of training to develop the skills needed for bread and pastry production at an NC II qualification level. The course aims to enhance trainees' knowledge, skills, and attitudes in preparing and presenting desserts and petit fours according to industry standards. Trainees should have a high school diploma, good communication skills, basic math abilities, and a pleasing personality.

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    Competency - Based Curriculum

    Uploaded by

    Rovie Valdez
    43 views1 page
    This competency-based curriculum is designed to provide 141 hours of training to develop the skills needed for bread and pastry production at an NC II qualification level. The course aims to enhance trainees' knowledge, skills, and attitudes in preparing and presenting desserts and petit fours according to industry standards. Trainees should have a high school diploma, good communication skills, basic math abilities, and a pleasing personality.

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    This competency-based curriculum is designed to provide 141 hours of training to develop the skills needed for bread and pastry production at an NC II qualification level. The course aims to enhance trainees' knowledge, skills, and attitudes in preparing and presenting desserts and petit fours according to industry standards. Trainees should have a high school diploma, good communication skills, basic math abilities, and a pleasing personality.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    43 views1 page

    Competency - Based Curriculum

    Uploaded by

    Rovie Valdez
    This competency-based curriculum is designed to provide 141 hours of training to develop the skills needed for bread and pastry production at an NC II qualification level. The course aims to enhance trainees' knowledge, skills, and attitudes in preparing and presenting desserts and petit fours according to industry standards. Trainees should have a high school diploma, good communication skills, basic math abilities, and a pleasing personality.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    COMPETENCY – BASED CURRICULUM

    A. Course Design

    Course Title : BREAD AND PASTRY PRODUCTION NC II


    Nominal Training Duration: 141 hours
    Qualification Level: II

    Course Description: This course is designed to enhance the knowledge,


    skills and attitude in bread and pastry production to prepare and present
    desserts; prepare and display petit fours in accordance with industry
    standards. It covers the basic, common and core competencies.

    Trainee Entry Requirements: Trainees or a student who wants to entry


    into these qualifications should possess the following requirements:

     can communicate in basic English either oral and written;


     at least high school graduate;
     physically and mentally fit;
     with good moral character;
     can perform basic mathematical computation; and
     with pleasing personality

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