Pastry and Bakery

Programme Competencies

• 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