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Search for a course > PASTRY NC LEVEL 4
Course Contents Entry Requirements
 
  • Demonstrate knowledge of commercial food costs and portion control
  • Demonstrate knowledge of commercial catering applications of complex leavened and unleavened dough
  • Demonstrate knowledge of commercial catering applications of hot and cold desserts
  • Demonstrate knowledge of commercial catering applications of pastry and baking items
  • Prepare and bake complex cakes and sponges in a commercial kitchen
  • Prepare and cook jams and jellies in a commercial kitchen
  • Supervise subordinate in job skills
  • Apply catering control principles
  • Prepare pastry, cakes and yeast goods
  • Prepare and present gateaux, tortes and cakes
  • Prepare and cook complex pastry dishes
  • Plan, prepare and display a buffet
  • Prepare chocolate and chocolate confectionery
  • Apply cook-freeze production process
  • Transport and store food in a safe and hygienic manner
  • Prepare and display petits fours
  • Prepare and model marzipan
  • Prepare and display sugar work
  • Plan, prepare and display sweet buffet show pieces
  • Prepare hot and cold dessert
  • Diagnose and respond to product and process faults
  • Produce and decorate gateaux and tortes
  • Present deserts
  • Prepare fruit ingredients for pastry production
  • Prepare, cook and serve sauces, coulis for dessert
  • Prepare and cook complex leavened and unleavened dough products
  • Plan and implement hospitality staff rosters
  • Demonstrate knowledge of food contamination hazards, and control methods used in a food business
  • Identify the implications of oral communication techniques
  • Apply ethics pledge within his/her workplace
  • Participate in groups and/or teams to gather ideas and information
  • Read texts for practical purposes
  • Perform calculations for the workplace
 
  • Minimum SC or NTC level 3 or NC level 3 Food Production/ Pastry + working experience
  • Minimum 17 years

Duration Mode
  1 Year   Full-Time

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

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