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Search for a course > PASTRY NC LEVEL 3
Course Contents Entry Requirements
 
  • Maintain personal presentation in the workplace
  • Read and assess texts to gain knowledge
  • Apply safe working practices in the food and related product processing workplace
  • Hold a conversation with others
  • Practice food safety methods in a food business
  • Protect health and safety in the workplace
  • Write business letters and memoranda
  • Solve problems which require calculation with whole numbers
  • Prepare and tray up frozen dough products
  • Cook food by baking
  • Prepare and weigh ingredients for doughs using manual production methods
  • Retard yeast products for batch baking for pastry products
  • Prove products for batch baking for pastry products
  • Freeze products for batch baking for pastry products
  • Prepare and apply icings and glazes to pastry products using manual production methods
  • Prepare to, and decorate pastry products using manual production methods
  • Prepare and apply toppings to pastry products using manual production methods
  • Prepare and apply fillings to pastry products using manual production methods
  • Form and cut pastry doughs using manual production methods
  • Demonstrate knowledge of the legislative requirements in the Food Act
  • Prepare and weigh ingredients for bulk cake batters using manual production equipment
  • Prepare and weigh ingredients for pastry doughs using manual production equipment
  • Demonstrate knowledge of boiling and baking in the commercial catering industry
  • Demonstrate knowledge of common types and uses of baking equipment in the pastry industry
  • Demonstrate knowledge of basic pastry ingredients
  • Demonstrate knowledge of product and basic terminology in the pastry industry
  • Prepare and bake biscuits in the pastry industry
  • Prepare and display simple petits fours
  • Prepare hot and cold desserts
  • Present simple desserts
 
  • Form IV or Equivalent
  • Minimum 17years old

Duration Mode
  1 YEAR   Apprenticeship Scheme

Certification Centre (Click for contact details)
  Mauritius Institute of Training and Development   École Hotelière Sir Gaetan Duval

Apply Now! More Info
  Apply Online or downloadapplication form   Download Datasheet on PASTRY NC LEVEL 3
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