Pastry Bakery Chefs PDF

TECHNICAL &
VOCATIONAL
EDUCATION &
TRAINING
National Competency Standard for

PASTRY & BAKERY CHEF
Qualification Code: TOU02S07V1
[Endorsed by the MALDIVES ACCREDITATION BOARD (MAB)]
Competency Standard for Pastry & Bakery Chef
PREFACE
The ADB Loan 2028 MLD, Employment Skills Training Project’s (ESTP) objective is to increase the
number of Maldivians, men and women, actively participating in the labor force, employed and self
employed. The Project will support the expansion of demand driven employment-oriented skills training
in priority occupations and improve the capacity to develop and deliver Competency Based Skill Training
(CBST). The Project aims to (i) provide youth with employment-oriented skills training; (ii) improve
public perception of training and employment in locally available skills-oriented occupations; (iii) make
available employment-related information to more Maldivians; and (iv) strengthen the capacity for labor
administration and for labor market analysis.
The objective of the project is to deliver CBST programs to satisfy employer demand-driven needs. The
National Competency Standards (NCS) provide the base for this training. Initially training will be focused
on five key sectors: tourism, fisheries and agriculture, transport, construction and the social sectors.
These sectors are included as priority sectors in the national development plan and play a vital role in the
continued economic growth of the country.
The NCS are developed in consultation with Employment Sector Councils representing employers. They
are designed using a consensus format endorsed by the Maldives Accreditation Board (MAB) to maintain
uniformity of approach and the consistency of content amongst occupations. This single format also
simplifies benchmarking the NCS against relevant regional and international standards.
NCS specify the standards of performance of a competent worker and the various contexts in which the
work may take place. NCS also describes the knowledge, skills and attitudes required in a particular
occupation. They provide explicit advice to assessors and employers regarding the knowledge, skills and
attitudes to be demonstrated by the candidates seeking formal recognition for the competency acquired
following training or through work experience. By sharing this information, all participants in the training
process have the same understanding of the training required and the standard to be reached for
certification. Certification also becomes portable and can be recognized by other employers and in other
countries with similar standards.
2
©Technical & Vocational Education & Training (TVET)

NCS are the foundation for the implementation of the Technical and Vocational Education and Training
(TVET) system in Maldives. They ensure that all skills, regardless of where or how they were developed
can be assessed and recognized. They also form the foundation for certifying skills in the Maldives
National Qualification Framework (MNQF).
NCS are developed by the TVET Section of Ministry of Higher Education, Employment and Social
Security. The NCS are endorsed by the Employment Sector Councils of the respective sectors and
validated by the Maldives Accreditation Board.
Dr. Ibrahim Hassan Ms. Mariyam Noordeen Mr. Abdul Hannan Waheed
Project Director Asst. Executive Director Deputy Director
ESTP TVET MAB
3

Technical Panel members

Name Designation Company
Hussein Nadheem Pastry chef Four Seasons
Mohamed Abdulla (Didi) Pastry chef Bandos Island Resort
Mr. D. Ravindran Executive Chef Hulhulhe Island Hotel
Nanayakkara Pathirage Senake Executive Chef Paradise Island
C. Perera
Nazim Ibrahim Pastry chef Paradise Island
Developer
Ibrahim Zahir Competency Standard Writer Customer Care. mv
Employment Sector Councils

Dr. Abdulla Mausoom Director General Maldives Tourism Promotion
Board
Mr.Ismail Faseeh Director, Human Resources Bandos Island Resort
Mr.Abdulla Niyaz Director, Human Resources Villa Hotels Pvt.Ltd
Mr.Ahmed Iraash HR and Admin Manager Six Senses Soneva Fushi
Mr.Mohammed Riza Human Resource Manager Universal Entreprises.Pvt.Ltd
Ms. Aishath Ali HR, Director Ministry of Tourism
Ms. Aishath Neena Ahmed Director Mookai Hotel
Mr. Ahmed Naseem General Manager Nasandhura Palace Hotel
Mr. Mohamed Ali HR Manager Yacht Tours Maldives Pvt. Ltd
Mr. Hussein Habeeb Senior Manager Sunland Travel Pvt. Ltd
Mr. Ahmed Hamza Director VA Pvt.Ltd
Mr. Ali Shakir Human Resource Manager Hulhule Island Hotel
Mr. Naseef Ahmed Supervisor - Sales & Crown Tours Maldives
Reservations
National Competency Standard has been endorsed by
Dr. Abdulla Mausoom Mr.Abdulla Niyaz

Chairman, Tourism Sector Council Vice Chairman, Tourism Sector Council
Contact for Comments
Technical Vocational Education and Training Section
Ministry of Higher Education Employment and Social Security
Haveeree Hingun, Male’/ Maldives
Telephone: 3347411, Fax: 3347493
Email: PIU@employment.gov.mv
Date of Endorsement Date of revision
4

KEY FOR CODING
Coding Competency Standards and Related Materials
DESCRIPTION REPRESENTED BY
Industry Sector as per ESC Construction Sector (CON)

(Three letters) Fisheries and Agriculture Sector (FNA)
Transport sector ( TRN)
Tourism Sector (TOU)
Social Sector (SOC)
Foundation (FOU)
Competency Standard S
Occupation with in a industry Two digits 01-99
Sector
Unit U
Common Competency 1
Core Competency 2
Optional/ Elective Competency 3
Assessment Resources Materials A
Learning Resources Materials L
Curricula C
Qualification Q1, Q2 etc
MNQF level of Qualification L1, L2 etc
Version Number V1, V2 etc
Year of endorsement of standard, By two digits Example- 07
qualification
5

1. Endorsement Application for Qualification 01
2. NATIONAL CERTIFICATE III IN PASTRY AND BAKERY CHEF
3.Qualification code: TOU02SQ1L207 Total Number of Credits : 49
4. Purpose of the qualification

The holders of this qualification are expected to work as Pastry and Bakery Cook mainly in an
resort and will be working under the supervision of a chief pastry chef
National Certificate III in Pastry and Bakery Chef will be
5. Regulations for the
awarded to those who are competent in units
qualification 1+2+3+4+5+6+7+8+9+10+11+12+13+14+15+16+17+18+19
6. Schedule of Units
Unit Title Unit Title Code

1 Observe personal and work place hygiene TOU02S1U01V1
2 practiceshealth, safety and security Practices
Practice TOU02S1U02V1
3 Provide effective customer care TOU02S1U03V1
4 Practice effective workplace communication TOU02S1U04V1
5 Weigh and scale commodities for pastry and TOU02S2U01V1
6 bakery
Prepare,products
tray up and handle baking of breads and TOU02S2U02V1
7 pastry products
Perform computer operations TOU02S1U05V1
8 Prepare creams, sauces, glazes and fillings TOU02S2U03V1
9 Prepare and present short paste items TOU02S2U04V1
10 Prepare and present choux paste items TOU02S2U05V1
11 Prepare and present breads and yeast leavened TOU02S2U06V1
12 items and present croissants, Danish and puff
Prepare TOU02S2U07V1
13 pastry
Prepareitems
and present gateaux, tortes, cakes and TOU02S2U08V1
14 sponge products
Prepare and present (fruit based) desserts, TOU02S2U09V1
15 pancakesand
Prepare andpresent
sweet omelets
baked and steamed puddings TOU02S2U10V1
16 Prepare and present mousses, charlottes and TOU02S2U11V1
17 bavaroisice cream dishes
Prepare TOU02S2U12V1
18 Prepare and present meringue products TOU02S2U13V1
19 Prepare and present petits fours TOU02S2U14V1
6. Accreditation The training provider should have a bakery or similar

requirements training facility to provide the trainees the hands-on
experience related to this qualification
7. Recommended sequencing As appearing under the section 06

of units
6

UNITS DETAILS
Unit Unit Title Code Level No of

Title credits
1 Observe personal and work place hygiene practices TOU02S1U01V1 03 03
2 Practice health, safety and security Practices TOU02S1U02V1 03 03
3 Provide effective customer care TOU02S1U03V1 03 04
4 Practice effective workplace communication TOU02S1U04V1 03 04
5 Weigh and scale commodities for pastry and bakery TOU02S2U01V1 03 0.5
products
6 Prepare, tray up and handle baking of breads and TOU02S2U02V1 03 02
pastry products
7 Perform computer operations TOU02S1U05V1 03 03
8 Prepare creams, sauces, glazes and fillings TOU02S2U03V1 03 03
9 Prepare and present short paste items TOU02S2U04V1 03 03
10 Prepare and present choux paste items TOU02S2U05V1 03 03
11 Prepare and present breads and yeast leavened items TOU02S2U06V1 03 03
12 Prepare and present croissants, Danish and puff TOU02S2U07V1 03 03
pastry items
13 Prepare and present gateaux, tortes, cakes and sponge TOU02S2U08V1 03 03
products
14 Prepare and present (fruit based) desserts, pancakes TOU02S2U09V1 03 03
and sweet omelets
15 Prepare and present baked and steamed puddings TOU02S2U10V1 03 02
16 Prepare and present mousses, charlottes and bavarois TOU02S2U11V1 03 02
17 Prepare ice cream dishes TOU02S2U12V1 03 1.5
18 Prepare and present meringue products TOU02S2U13V1 03 1.5
19 Prepare and present petits fours TOU02S2U14V1 03 1.5
Packaging of National Qualifications:
National Certificate III in Pastry and Bakery Chef will be awarded to those who are competent in units
1+2+3+4+5+6+7+8+9+10+11+12+13+14+15+16+17+18+19
Qualification Code: TOU02SQ1L207
7

Competency Standard for

PASTRY & BAKERY CHEF
Unit No Unit Title

1. Observe personal and work place hygiene practices
2. Practice health, safety and security Practices
3. Provide effective customer care
4. Practice effective workplace communication
5. Perform computer operations
6. Weigh and Scale commodities for pastry and bakery products
7. Prepare, tray up and handle baking of breads and pastry products
8. Prepare creams, sauces, glazes and fillings
9. Prepare and present short paste items
10. Prepare and present choux paste items
11. Prepare and present breads and yeast leavened items
12. Prepare and present croissants, Danish and puff pastry items
13. Prepare and present gateaux, tortes, cakes and sponge products
14. Prepare and present (fruit based) desserts, pancakes and sweet omelettes
15. Prepare and present baked and steamed puddings
16. Prepare and present mousses, charlottes and bavarois
17. Prepare ice cream dishes
18. Prepare and present meringue products
19. Prepare and present petits fours
8

Description of an PASTRY AND BAKERY

A pastry cook who completes this training will be working in a resort under close supervision of chief
pastry chef. Participants who complete this course should be able to prepare and bakes cakes, cookies,
pies, puddings, or desserts, according to recipe: Measures ingredients, using measuring cups and spoons.
And also Mix ingredients to form dough or batter, using electric mixer or beats and stirs ingredients by
hand. Shape dough for cookies, pies, and fancy pastries, using pie dough roller and cookie cutters or by
hand etc
Competency Standard Development Process

The competencies were determined based on the analysis of the tasks expected to be performed by the
Pastry and Bakery assistant cook in the Maldives. The task analysis was based on the existing documents
prepared among the experts in the industry and on the advice of the experts in the field of Chef training in
Maldives. Competency standards used for similar type of training in other countries were also examined
9

UNIT TITLE Observe personal and work place hygiene practices

DESCRIPTOR This unit covers the knowledge, skills and attitudes required to observe
workplace hygiene procedures and maintaining of personal presentation and
grooming standard.
This unit deals with necessary skills and knowledge required for maintaining the
hygiene of workers and the hygienic practices that should be applied while on the
job.
CODE TOU02S1U01V1 LEVEL 3 CREDIT 3
ELEMENTS OF PERFORMANCE CRITERIA

COMPETENCIES
1. Observe grooming, Grooming, hygiene and personal presentation practices
hygiene and personal maintained at high standards in line with industry norms and
presentation standards enterprise procedures
Adequate level of personal cleanliness observed throughout
the work
Effects of poor personal hygiene understood and avoided in
all practices
2. Follow hygiene Workplace hygiene procedures followed in line with
procedures enterprise procedures and legal requirements
Eating, drinking, smoking, spitting, scratching or other such
practices avoided while on the job
Hygiene standards of workplace maintained in line with
enterprise procedures
3. Identify and avoid Hygiene risks understood and avoided in line with general
hygiene risks standards and guidelines
Legislations on hygiene understood and properly followed
Range Statement
Procedures included
 Grooming and personal presentation

 Personal hygiene
Tools, equipment and materials required may include:
10 

Nil
ASSESSMENT GUIDE
Form of assessment
 Assessment for the unit needs to be holistic and observed during assessment of other units of
competency which forms the qualification.
 Any written or oral examinations may include questions related to hygiene, illness and personal
grooming standard.
Assessment context
Assessment may be done in workplace or a simulated work environment.
Critical aspects
It is essential that competence is fully observed and there is ability to transfer competence to changing
circumstances and to respond to unusual situations in the critical aspects of:
 Maintaining adequate level of all aspects of personal hygiene and cleanliness

 Following cleaning procedures for effective cleaning of work areas
 Immediately reporting any symptoms of illness
 Undertaking routine medical checkups
 This unit may be assessed in conjunction with all and units which form part of the normal job role
Assessment conditions
 Theoretical assessment of this unit must be carried our in an examination room where proper
examination rules are followed.
 Assessment of hygienic work practices must be constantly evaluated.
Special notes
During the assessment the trainees shall:
 Carry out all the tasks according to the industry and organizational policies and procedures
 Meet the performance criteria of all competence
 Demonstrate accepted level of performance determined by the assessors
Resources required for assessment
The following should be made available:
 A workplace or simulated workplace

 Situations requiring hygienic work practices
 Procedures or instructions on personal hygiene, grooming and hygienic practices
 Materials, tooling and equipment
UNDERPINNING KNOWLEDGE AND SKILLS
11 

Underpinning knowledge Underpinning skills

 Knowledge of national hygiene  Ability to follow procedures and instructions
regulation regarding personal  Competent to work according to relevant
grooming standard and hygiene regulations and procedures
presentation  Competent to work to meet requirements for
 General knowledge of common personnel hygiene and hygienic practices
terminologies used in hygiene  Communication skills
including personal hygiene  Interpersonal skills
 Knowledge on general symptoms of
different types of diseases
 Detailed knowledge and importance
of illness and injury reporting
procedures
12 

UNIT TITLE Practice health, safety and security Practices
DESCRIPTOR This unit describes the importance of health and safety in the working
environment. It identifies the key safety hazards within the work area and
recognizes the correct manner in which to safely carry out the tasks of the job, for
the benefit of the trainee, colleagues and customers.
CODE TOU02S1U02V1 Level 3 Credit 3
ELEMENTS OF COMPETENCIES PERFORMANCE CRITERIA

1. Follow workplace Health, safety and security procedures followed in line with
health, safety and operational policies and procedures and laws and regulations
security procedures Illnesses reported through proper channels of communication,
using relevant forms and formats, in line with enterprise
procedures
Safety and security breaches reported through proper channels of
communication, in line with enterprise procedures
2. Deal with emergency Emergency situations recognized and appropriate procedures

situations followed in line with enterprise procedures
Assistance sought and cooperation given in emergency situations
in line with enterprise procedures
Emergency incidences reported in line with enterprise procedures
3. Identify and prevent Hygiene risks identified, prevented and avoided in line with
hygiene risks enterprise procedures
Hygiene risks reported to appropriate persons and corrective
action taken in line with enterprise procedures
4. Clean the work area Cleaning tasks accomplished to enterprise standards
Proper method for cleaning selected and employed for
appropriate task
5. Secure work premised Work premises closed and locked at the end of work, in line with
enterprise procedures
Range Statement
13 

Procedures included:
 Guidelines for safe handling of equipment of utensils

 Emergency procedures
 Fire safety procedures
 Security and safety guidelines
 Cleaning and decontamination procedures
 Waste handling procedures
 Cleaning chemicals handling guidelines
 Accident and incidence reporting procedures
 Basic first aid procedures
 Relevant procedure manuals
ASSESSMENT GUIDE
Forms of assessment
Assessment for the unit needs to be holistic and must be observed through real or simulated workplace
activities.
Assessment context
Assessment of this unit must be completed on the job or in a simulated work environment which reflects a
range of safe working practices.
Critical aspects (for assessment)

circumstances and to respond to unusual situations in the critical aspects of:
 Communicating effectively with others involved in or affected by the work.

 Identifying and assessing hazardous situations and rectifying, or reporting to the relevant
persons.
 Safely handling and storage of dangerous and/or hazardous goods and substances.
 Applying safe manual handling practices.
 Safely and effectively operating equipment and utilising materials over the full range of functions
and processes for work undertaken on worksite.
 This unit may be assessed in conjunction with all and units which form part of the normal job
role.
Assessment must reflects and events processes that occur over a period of time
14 


 Situations requiring safe working practices
 Instructions on safe working practice
 Hazardous chemicals and/or dangerous goods information
 Common food services equipments with there usage guideline
 General knowledge on safe practices  Undertake safe manual handling jobs

 Communication procedures  Competent to follow safety
 Relevant workplace procedures and regulations
guidelines  Competent to work safely with
workplace equipments, materials and
colleagues
15 

UNIT TITLE Provide effective customer care
DESCRIPTOR This unit addresses the importance of caring for customers in the hospitality
industry. It shows how customer care relates to quality service and the best
methods of anticipating and meeting customer’s need.

COMPETENCIES
1. Greet customers and 5.1 Customers and colleagues greeted according to standard
colleagues procedures and social norms
5.2 Sensitivity to cultural and social differences demonstrated
2. Identify and attend to 2.1 Appropriate

customer needs interpersonal skills are used to ensure that customer
needs are accurately identified
2.2 Customer needs
are assessed for urgency so that priority for service
delivery can be identified
2.3 Personal limitation in addressing customer needs is
identified and where appropriate, assistance is sought
from supervisor
2.4 Customers informed correctly
2.5 Personal limitation identified and assistance from proper
sources sought when required
3. Deliver service to 3.1 Customer needs
customers are promptly attended to in line with organizational
procedure
3.2 Appropriate
rapport is maintained with customer to enable high
quality service delivery
3.3 Opportunity to enhance the quality of service and products
are taken wherever possible
4. Handle inquiries 5.3 Customer queries handled promptly and properly
5.4 Personal limitations identified and assistance from proper
16 

5. Handle complaints 5.5 Responsibility for handling complaints taken within limit
of responsibility
5.6 Personal limitations identified and assistance from proper
5.7 Operational procedures to handling irate or difficult
customers followed correctly
5.8 Details of complaints and comments from customers
properly recorded
Range Statement
 Greeting procedure
 Complaint and comment handling procedure
 Incidence reporting procedures
 General knowledge of property
 Standard operating procedures for service deliveries
 Non-verbal and verbal communication
 Dress and accessories
 Gestures and mannerisms
 Voice tonality and volume
 Culturally specific communication customs and practices
 Cultural and social differences
Includes but are not limited to:
 Modes of greeting, fare welling and conversation

 Body language/ use of body gestures
 Formality of language
Interpersonal skills:
 Interactive communication
 Good working attitude
 Sincerity
 Pleasant disposition
 Effective communication skills
 Customer needs
17 

Customer with limitation may include:
 Those with a disability

 Those with special cultural or language needs
 Unaccompanied children
 Parents with young children
 Pregnant women
 Single women

 Relevant procedure manuals
 Availability of telephone, fax machine, internet, etc.
 Availability of data on projects and services; tariff and rates, promotional activities in place etc.
18 

ASSESSMENT GUIDE
Form of assessment
Assessment for the unit needs to be holistic and must include real or simulated workplace activities.
Assessment context
range of practices.
circumstances and to respond to unusual situations. This unit may be assessed in conjunction with all
units which form part of the normal job role.
 Assessment requires evidence that the candidate:
 Complied with industry practices and procedures

 Used interactive communication with others
 Complied with occupational, health and safety practices
 Promoted public relation among others
 Complied with service manual standards
 Demonstrated familiarity with company facilities, products and services
 Applied company rules and standards
 Applied telephone ethics
 Applied correct procedure in using telephone, fax machine, internet
 Handled customer complaints
 Depict effective communication skills
Assessment must reflect both events and processes over a period of time.
Special notes for assessment

Evidence of performance may be provided by customers, team leaders/members or other persons, subject
to agreed authentication arrangements
19 


 Simulated work place scenarios
Underpinning Knowledge Underpinning Skills
 General knowledge of the implications  Competent in providing customer care

on efficiency, morale and customer  Ability to work calmly and unobtrusively
relations effectively
 General knowledge of ways of caring for  Ability to handle telephone inquiries and
customers conversations
 Knowledge of handling customer  Correct procedure in handling telephone
complain and other requests inquiries
 General knowledge of Safe work  Proper way of handling complaints
practices and Personal hygiene  Effective communication skills
 General knowledge of different types of  Non-verbal communication - body
service available for guest language
 General knowledge of up selling  Good time management
 Attitude:  Inter personal skills
 Attentive, patient and cordial
 Eye-to-eye contact
 Maintain teamwork and
cooperation
 Theory:
 Conflict resolution
 Communication process
20 

UNIT TITLE Practice effective workplace communication
DESCRIPTOR This unit addresses the need for effective communication in the f hospitality
industry. It describes the ethics of communication and shows the importance of
selecting the best method of communication during various situations. It also
identifies the barriers to communication and explains how to overcome them.
The unit also describes how to use the telephone; the procedures for answering,
transferring and holding calls, making outgoing calls and taking messages. In
addition it also highlights the need for cleaning telephone equipment.

COMPETENCIES
1. Communicate with 1.1. Proper channels and methods of communication used

customers and 1.2. Workplace interactions with customers and colleagues
colleagues appropriately made
1.3. Appropriate non-verbal communication used
1.4. Appropriate lines of communication followed
2. Participate in 2.1 Meetings and discussions attended on time

workplace meetings 2.2 Procedures to expressing opinions and following
and discussions instructions clearly followed
2.3 Questions asked and responded to effectively
2.4 Meeting and discussion outcomes interpreted and
implemented correctly
3. Handle relevant 3.1 Conditions of employment understood correctly
work related 3.2 Relevant information accessed from appropriate sources
documentation 3.3 Relevant data on workplace forms and other documents
filled correctly
3.4 Instructions and guidelines understood and followed
properly
3.5 Reporting requirements completed properly
21 

4. Handle telephone 4.1 Procedures for taking messages and making outgoing
calls followed correctly
4.2 Incoming calls answered correctly
4.3 Calls put on hold and transferred properly
4.4 Outgoing calls made efficiently
4.5 Communication in both English and Dhivehi
demonstrated correctly
Range Statement
 Organizational hierarchy and reporting order

 Communications procedures
 Telephone handling procedures
Aspects evaluated:
 Non-verbal communication
 Interpersonal skills
 General attitude to customers, colleagues and work
 Conformity to policies and procedures
Tools, equipment and material used in this unit may include
 Telephone
 Note pads
 Pens
 Forms and formats related to inter-personal communication
ASSESSMENT GUIDE
Forms of assessment
Assessment for the unit needs to be continuous and holistic and must include real or simulated workplace
activities.
Assessment context
range of opportunities for communication.

circumstances and to respond to unusual situations in the critical aspects of communicating effectively
22 

with others involved in or affected by the work. This unit may be assessed in conjunction with all and
units which form part of the normal job role.
It is preferable that assessment reflects a process rather than an event and occurs over a period of time to
cover varying circumstances.

Evidence of performance may be provided by customers, team leaders/members or other persons, subject
to agreed authentication arrangements


 Materials and equipment

 General knowledge of English and  Undertake effective customer relation

Divehi grammar communications
 General knowledge of common  Competent in communicating basic with
telephone equipment customers
 General knowledge on effective  Fluency in English and Dhivehi language
communication usage
23 

UNIT TITLE Perform Computer Operations

DESCRIPTOR This unit covers the knowledge, skills and attitudes and values needed to
perform computer operations that include inputting, accessing, producing and
transferring data using the appropriate hardware and software.

COMPETENCIES
1. Input data into computer 1.1. Data entered into the computer using appropriate
program/application in accordance with company
procedures
1.2. Accuracy of information checked and information
saved in accordance with standard operating
procedures
1.3. Input data stored in storage media according to
requirements
2. Access information using 2.1 Correct program/application selected based on job
computer requirements
2.2 Program/application containing the information
required accessed according to company procedures
2.3 Desktop icons correctly selected, opened and closed
for navigation purposes
3. Produce/output data 3.1 Entered/stored data processed using appropriate
using computer system software commands
3.2 Data printed out as required using computer
hardware/peripheral devices in accordance with
standard operating procedures
3.3 Files and data transferred between compatible
systems using computer software, hardware/
peripheral devices in accordance with standard
operating procedures
24 

Range Statement
This unit covers computer hardware to include personal computers used independently or within
networks, related peripherals, such as printers, scanners, keyboard and mouse, and storage media such as
disk drives and other forms of storage. Software used must include but not limited to word processing,
spreadsheets, database and billing software packages and Internet browsing software.

 Storage device
 Different software and hardware
 Personal computers system
 Laptop computer
 Printers
 Scanner
 Keyboard
 Mouse
 Disk drive /CDs, DVDs, compressed storage device
ASSESSMENT GUIDE
Forms of assessment
The assessor may select two of the following assessment methods to objectively assess the candidate:
 Observation
 Questioning
 Practical demonstration
Assessment context
Assessment may be conducted out of the workplace preferably in a computer classroom

Assessment must show that the candidate:
 Selected and used hardware components correctly and according to the task requirement
 Identified and explain the functions of both hardware and software used, their general features
and capabilities
 Produced accurate and complete data in accordance with the requirements
 Used appropriate devices and procedures to transfer files/data accurately
Assessment may be conducted out of the work environment and may include assignments and projects.

25 

During the assessment the trainees shall:
 Carry out all the tasks according to the industry and organizational policies and procedures
 Meet the performance criteria of all competence
 Demonstrate accepted level of performance determined by the assessors
Computer hardware with peripherals and appropriate software

 Basic ergonomics of keyboard and  Reading skills required to interpret work
computer use instruction
 Main types of computers and basic  Communication skills
features of different operating  Keyboard skills
systems
 Main parts of a computer
 Storage devices and basic categories
of memory
 Relevant software
 General security and computer
Viruses
26 

UNIT TITLE Scale and measure commodities for pastry and bakery products
DESCRIPTOR This unit describes a set of elementary tasks handled by assistant cooks at entry
level in bakery and pastry sections of complex kitchens. People credited with this
unit are able to provide basic level assistant to senior cooks in their daily jobs
with assembling commodities required for preparation.
CODE TOU02S2U01V1 Level 3 Credit 0.5

COMPETENCIES
1. Select, scale and 1.1. Dry ingredients scaled according to recipe

measure specifications and placed in appropriate containers
commodities 1.2. Liquid ingredients measured or weighed in
appropriate containers according to recipe
specifications
1.3. Ingredients combined or kept separate according to
mixing requirements
Range Statement
Procedures and recipes included:
 Scaling of dry ingredients

 Measuring or weighing of liquid ingredients
Tools, equipment and material used in this unit may include:
Tools and equipment:
 Receptacles for keeping scaled/measured commodities

 Measuring jugs
 Scales
Materials:
 General pastry and bakery commodities listed through this document
ASSESSMENT GUIDE
Forms of assessment
27 

 Observation of practical demonstration by the candidate of activities and procedures specified in

the range statement.
 Questions to determine the underpinning knowledge of the candidate related to tasks to be
performed.
 Third party/workplace reports of on-the-job performance of the candidate
Assessment context

It is essential that the candidate applied safety and hygiene guidelines effectively
Assessment is conducted in examination situation where strict examination rules are followed.


 Related food service equipment
28 

 General knowledge on safe and hygienic  Arithmetic and numeric skills

practices  Undertake safe manual handling jobs
 Knowledge of pastry and bakery  Competent to follow safety regulations
commodities  Competent to work safely with
 Conversation tables, ratios and workplace equipments, materials and
measures colleagues
 Basic product characteristics and usage
29 

UNIT TITLE Prepare, tray up and handle baking of breads and pastry products
DESCRIPTOR This unit describes the elementary tasks handled by assistant cooks at entry level
in bakery and pastry sections of complex kitchens. People credited with this unit
are able to provide basic level assistant to senior cooks in their daily jobs with
baking and handling finished products.

COMPETENCIES
1. Prepare trays and 1.1. Trays and moulds washed, dried and placed on racks to
moulds established standards of hygiene
1.2. Trays greased and set for placing dough or other mixes
to establishment standards
2. Tray up breads and 2.1 Bread dough scaled to establishment and recipe
other mixes for baking standards.
2.2 Dough moulded and placed properly in the correct trays
2.3 Proving of dough timed as prescribed
2.4 Pastry mixes for baking placed in appropriate trays
according to instructions
3. Bake and finish breads 3.1 Correct oven temperatures required for specific
and pastry products products known and applied
3.2 Proved dough and other pastry products placed in and
removed from the oven safely, at the correct times
3.3 Finishing procedures for various products known and
practiced according to recipe instructions
4. Prepare trays and 4.1 Trays and moulds washed, dried and placed on racks to
moulds established standards of hygiene
4.2 Trays greased and set for placing dough or other mixes
to establishment standards
30 

Range Statement
Procedures and recipes included:
 Cleaning and greasing of trays and moulds

 Moulding, shaping and traying up of loaf breads, rolls and specialty breads
 Traying up of short pastry for flans and tarts
 Traying up of choux pastry products
 Traying up of cakes, sponges, biscuits and cookies
 Baking trays
 Bread tins, open and closed
 Cake tins
 Flan rings, tartlet and barquette trays
 Industrial bakery ovens
 Industrial pastry ovens
 Pastry brush
 Relevant recipe manuals
 Scales
Materials:
 Bread dough for basic white and brown breads and rolls
 Short and sugar pastry
 Choux pastry
 Puff and Danish pastry
 Greaseproof paper
 Pan lubricant or suitable fat
 Cake and sponge mixes
 Fat for glazing
 Biscuit and cookie dough and pastes
31 

ASSESSMENT GUIDE
Forms of assessment
 Observation of practical demonstration by the candidate of activities and procedures specified in
the range statement.
performed.
Assessment context

It is essential that the candidate applied safety and hygiene guidelines effectively


 Related food service equipment
 General knowledge on safe and hygienic  Undertake safe manual handling jobs
practices  Competent to follow safety regulations
 Basic product characteristics and usage  Competent to work safely with workplace
equipments, materials and colleagues
32 

UNIT TITLE Prepare creams, sauces, glazes and fillings
DESCRIPTOR This unit deals with the skills and knowledge required by patissiers in hospitality
establishments to prepare and produce a variety of creams, sauces, glazes and sweet
and savoury fillings for filling varieties of pastry and bakery products .

COMPETENCIES
1. Prepare creams, sauces, 1.1. A variety of creams, sauces, glazes and fillings prepared
glazes and fillings according to standard recipes and desired product
characteristics
1.2. Ingredients selected, measured and weighed according to
recipe requirements and established standards and
procedures
1.3. Appropriate equipment used according to required pastry
and bakery products and standard operating procedures
1.4. Batter and dough prepared in accordance with enterprise
standards
1.5. Products are proofed according to specified temperature
and other conditions
1.6. Creams, sauces, glazes and fillings are cooked according to
techniques and appropriate conditions
1.7. Required oven temperature selected to bake goods on
accordance with the desired characteristics, standards
recipe specifications and enterprise practices
2. Use creams, sauces, 2.1 Pastry and bakery goods filled and decorated, where
glazes and fillings in required and appropriate, in accordance with standard
pastry and bakery recipes and/or enterprise standards and customer
products preferences
2.2 Pastry and bakery goods finished and presented according
to established standards and procedures
3. Store creams, sauces, 3.1 Pastry and bakery products stored according to
glazes and fillings established standards and procedures
33 

products 3.2 Food safety and hygiene procedures demonstrated
Range Statement
Recipes and products handled and prepared
The following recipes or their substitute applications must be practiced:
 Apricot glaze
 Arrowroot glaze
 Butter Cream
 Caramel sauce
 Chantilly cream
 Chocolate sauce
 Custard sauce
 Frangipane
 Ganache
 Imitation cream
 Jam sauce
 Lemon curd
 Lemon/Orange sauce
 Mango sauce
 Melba sauce
 Melted chocolate
 Pastry cream
 Royal icing
 Sabayon sauce
 Sauce anglaise
 Water icing
34 

Techniques practiced
The following techniques must be practiced:
 Beating
 Blending
 Filling
 Folding
 Stirring
 Topping
 Whipping
 Whisking
 Beaters
 Bowls
 Commercial mixers and attachments
 Cutting implements
 Graters
 Measures
 Range
 Piping bags and attachments
 Scales
 Spatulas, wooden spoons
 Various shapes and sizes of pans
 Whisks
35 

Materials:
 Almond-ground
 Apricot jam
 Apricot glaze
 Arrowroot
 Butter
 Chocolate-cooking
 Corn flour
 Custard powder
 Eggs
 Flour
 Fondant
 Icing sugar
 Jam-apricot
 Lemon/lime
 Mace
 Milk /powder
 Orange
 Raspberries
 Sugar-castor/granulated
 Vanilla pod/essence
 Vinegar
 Whipping cream
 Wine
ASSESSMENT GUIDE
Forms of assessment
 Observation of practical demonstration by the candidate on preparing, cooking and baking,
filling, finishing, decorating and presenting specialized pastry and bakery products
performed
Assessment context
Assessment may be done in the workplace or a simulated work environment.

36 

Assessment requires evidence that the candidate:
 Demonstrated ability to produce a range of creams, sauces, glazes and fillings used in the pastry
kitchen according to standard recipes and establishment’s procedures
 Demonstrated ability to package and store pastry products according to establishment’s standards
and procedures
 Performed preparatory task of calculating recipes, planning the work, assembling commodities
and utensils prior to starting food preparation.
 Demonstrated application of hygiene and safety principles according to established standards and
procedures

Commercial kitchen environment and industrial equipment and utensils for preparing creams, sauces,
glazes and fillings and using these in filling and finishing related products.
Use of pastry and bakery products for using creams sauces, glazes and fillings
37 

 Properties of the ingredients used  Portion control and yield determination

 Varieties and characteristics of bakery  Safe work practices, particularly in
products relation to handling products that will
 Principles and practices of hygiene not be cooked further
particularly in relation to filling and  Safe use of equipment and utensils
decorating finished products  Storage conditions for pastry and
 Portion control and yield bakery products and optimizing shelf-
 Creative, artistic skills in decoration and life
presentation  Routine maintenance and handling of
 Related culinary terms equipment and utensils
38 

UNIT TITLE Prepare and present short paste items
DESCRIPTOR This unit covers the skills and knowledge required by patissiers in hospitality
establishments to prepare and produce a variety of sweet and savoury products
from basic short pastry and sugar pastry.

COMPETENCIES
1. Prepare short pastry 1.1. Basic short pastry and sweet short (sugar) pastry dough
and sweet pastry dough prepared according to standard recipes
procedures
1.4. Dough prepared in accordance with enterprise standards
1.5. Dough rested according to specified temperature and
other conditions
1.6. Required oven temperature selected to bake goods in
2. Produce varieties of 2.1 Dough rolled and placed in moulds, tins and trays after
goods from short and resting
sweet pastry 2.2 Pastries baked in pre-heated oven set at required
temperatures
3. Fill, bake and finish 3.1 Pastries filled before or after baking as according to
short and sweet pastry recipes
products 3.2 Pastries finished and presented according to established
standards and procedures
3.3 Required oven temperature selected to bake goods on
accordance with standards recipe specifications for the
desired characteristics
3.4 Pastry and bakery goods filled and decorated, as
39 

appropriate, in accordance with standard recipes

3.5 Food safety and hygiene procedures demonstrated
4. Present pastries 4.1 Pastries arranged on mirrors and trays as appropriate
4.2 Pastries stored according to established standards and
procedures, under proper storage conditions
Range Statement
40 

Recipes prepared:
 Fruit pie
 Apple flan
 Lemon meringue pie
 Dutch apple tart
 Apple tar
 Bakewell tart
 Open syrup tart
Techniques practiced:
 Folding
 Filling
 Resting
 Rubbing-in
 Topping
 Dusting
Fillings and decorations used:
 Chocolates
 Colored/flavored sugar
 Creams
 Custards
 Frangipane
 Fresh and preserved/crystallized fruits
 Fruit purees
 Fruits and fruit purees
 Glazes and jellies
 Jams
 Marzipan coatings
 Nuts, whole or crushed
 Sprinkled icing sugar
41 

 Baking sheets and containers

 Beaters
 Bowls
 Flan rings, tins and moulds
 Measures
 Moulds, shapes and cutters
 Oven
 Scales
 Whisks
Materials:
 Apple
 Apricot
 Apricot glaze
 Baking powder
 Banana
 Butter
 Butter Cream
 Chantilly cream
 Chocolate sauce
 Custard powder
 Custard sauce
 Eggs
 Flour
 Frangipane
 Ganache
 Imitation cream
 Jam sauce
 Jam-apricot
 Lemon/lime
42 

 Pastry cream
 Salt
 Sugar
 Vanilla essence
 Water icing
ASSESSMENT GUIDE
Forms of assessment
performed
Assessment context
Assessment may be done in the workplace or a simulated work environment. Knowledge and application
must be assessed.

 Demonstrated ability to produce a range of products, according to standard recipes and

establishment’s procedures.
 Demonstrated ability to store and package pastry products according to establishment’s standards
and procedures
procedures

 Commercial kitchen environment and industrial equipment and utensils for preparing and
finishing related products.
 Creams, sauces, glazes to use as fillings and toppings for short pastry products.
43 


44 

UNIT TITLE Prepare and present choux paste items
establishments to prepare and produce a variety of products based on choux
pastry.

COMPETENCIES
1. Prepare choux paste 1.1. Ingredients selected, measured and weighed according
dough to recipe requirements and established standards and
procedures
1.2. Appropriate equipment used according to required
pastry and bakery products and standard operating
procedures
1.3. Choux pastry cooked according to recipe specifications
1.4. Required oven temperature selected to bake goods on
1.5. Food safety and hygiene procedures demonstrated
2. Bake choux pastry 2.1 Different baked products from choux pastry piped on
products greased trays for baking profiteroles, éclairs and choux
buns
2.2 Required oven temperature selected to bake goods on
accordance with standards recipe specifications for the
2.3 Choux pastry products baked to recipe specifications
3. Fry choux pastry 3.1 Choux pastry deep fried to produce beignets and fritters
4. Boil choux pastry 4.1 Basic choux paste recipe enriched to produce types of
gnocci
4.2 Choux pastry cooked in water to produce gnocci
45 

5. Fill and finish choux 5.1 Baked and fried choux pastry products filled and topped
pastry products according to recipe specifications
5.2 Pastries arranged on display trays for presentations
Range Statement
 Choux buns
 Eclairs
 Profiteroles
 Fritters
 Gnocci
 Whisking
 Beating
 Stirring
 Whipping
 Beating
 Folding
 Blending
 Tempering
 Filling
 Topping
 Dusting
46 


 Bowls
 Graters
 Measures
 Oven
 Range
 Scales
Materials:
 Butter
 Cheese-grated
 Chocolate sauce
 Custard powder
 Eggs
 Flour
 Icing sugar
 Oil
 Pastry cream
 Pastry cream
 Salt
 Sugar-granulated
 Vanilla essence
 Whipping cream
47 

ASSESSMENT GUIDE
Forms of assessment
performed
Assessment context

 Demonstrated ability to produce a range of specialist bakery products, both sweet and savory
according to standard recipes and establishment’s procedures
 Demonstrated ability to store and package pastry and bakery products according to
establishment’s standards and procedures
procedures

 Commercial kitchen environment and industrial equipment and utensils for preparing, baking,
frying and boiling choux pastry and using appropriate filling and finishing related products.
 Use of creams, sauces, and toppings for choux pastry products
48 


decorating finished products  Storage conditions for pastry and bakery
 Portion control and yield products and optimizing shelf-life
 Creative, artistic skills in decoration and  Routine maintenance and handling of
presentation equipment and utensils
 Related culinary terms
49 

UNIT TITLE Prepare and present breads and yeast leavened items
establishments to prepare and produce breads and a variety of yeast leavened
products.

COMPETENCIES
1. Prepare varieties of yeast 1.1. Ingredients selected, measured and weighed according to
leavened dough recipe requirements and established standards and
procedures
1.3. Different dough prepared in accordance with recipe
specifications
1.4. Techniques for bulk fermenting, knocking back, scaling,
molding and proving demonstrated
1.5. Products proofed according to specified temperature and
other conditions
2. Fill and bake breads and 2.1 Required oven temperature selected to bake goods in
yeast goods accordance with standard recipe specifications for the
2.2 Techniques for filling and molding demonstrated
2.3 Selected bakery goods filled and decorated, where
required and appropriate, in accordance with standard
recipes
2.4 Breads and bakery goods baked and finished according to
recipe specifications
3. Finish and present breads 3.1 Breads and bakery products arranged on display trays for
and bakery products presentations
3.2 Breads and bakery products packed and stored according
50 

Range Statement
 Basic brown bread

 Basic white bread
 Bread rolls
 Chelsea buns
 Currant bun
 Jam filled buns
 Pizza
 Sweet buns
 Sweet filled buns
 Brioche
 Savarin
 Babas
 Mixing
 Kneading
 Bulk fermenting
 Knocking back
 Proving
 Scaling
 Moulding
 Baking
 Filling
Tools, equipment and materials used in this unit may include
51 


 Bowls
 Bread tins
 Brushes
 Cake and sponge tins and moulds
 Dough sheeter
 Measures
 Oven
 Scales
Materials:
 Apricot glaze
 Butter
 Currants
 Eggs
 Flour
 Margarine
 Milk
 Mixed spice
 Pizza topping
 Rum
 Salt
 Savarin syrup
 Sultanas
 Yeast
52 

ASSESSMENT GUIDE
Forms of assessment
performed
Assessment context

 Demonstrated ability to produce a range of specialist bakery products according to standard

recipes and establishment’s procedures
procedures

 Commercial kitchen environment and industrial equipment and utensils for preparing dough,
baking and finishing yeast based products.
 Use of fillings and toppings for selected products.
53 


54 

UNIT TITLE Prepare and present croissants, Danish and puff pastry items
establishments to prepare and produce croissants and a variety of Danish and puff
pastry products.

COMPETENCIES
1. Prepare puff and Danish 1.1. Ingredients selected, measured and weighed according to
pastry dough recipe requirements and established standards and
procedures
1.3. Puff pastry dough prepared in accordance with recipe
specifications and rested
1.4. Danish pastry dough proofed according to specified
temperature and other conditions
1.5. Pastry margarine inserted into dough demonstrating
French and English methods
1.6. Dough rolled layered and sheeted demonstrating skill and
proper technique
2. Cut, fill and bake 2.1 Required oven temperature selected to bake goods in
croissants, Danish and accordance with standard recipe specifications for the
puff pastries desired characteristics
2.2 Techniques for cutting sheeted dough, filling and shaping
demonstrated
2.3 Selected bakery goods filled and decorated, where
required and appropriate, in accordance with standard
recipes
2.4 Croissants, Danish and puff pastries baked and finished
according to recipe specifications
3. Finish and present 3.1 Croissants, Danish and puff pastry products arranged on
croissants, Danish and display trays for presentations
55 

puff pastry products 3.2 Breads and bakery products packed and stored according
4. Store prepared dough 4.1 Prepared dough sheets stored for use later as per standard
procedures
4.2 Cut, shaped and filled uncooked products stored for
baking before service as per standard procedures
4.3 Proper techniques for storing uncooked Danish and puff
pastry demonstrated
4.4 Proper techniques for storing baked Danish and puff
pastry products demonstrated
Range Statement
 Croissants
 Cream horns
 Vol-au-vents
 Bouchees
 Turnovers
 Mille feuilles
 Cheese straws
 Palmiers
 Sausage rolls
 Kneading
 Inserting pastry margarine
 Rolling /sheeting
 Cutting
 Filling
 Glazing
56 


 Bowls
 Dough sheeter
 Table with granite/marble slab
 Graters
 Measures
 Cutters
 Oven
 Range
 Scales
 Pans
 Whisks
Materials:
 Apple
 Apricot
 Butter
 Currants
 Custard powder
 Cheese-grated
 Eggs
 Flour
 Fondant
 Glacé cherries
 Jam-apricot
 Mixed Spice
 Nutmeg
 Pastry cream
 Pastry margarine
 Pears
57 

 Salt
 Sausage
 Sultanas
 Whipping cream
 Yeast
ASSESSMENT GUIDE
Forms of assessment
performed
Assessment context

 Assessment requires evidence that the candidate:
 Demonstrated ability to produce a range of pastry products according to standard recipes and
establishment’s procedures
procedures

 Commercial kitchen environment and industrial equipment and utensils for preparing croissants,
Danish and puff pastry products
 Use of creams, sauces, glazes and fillings used in finishing related products
58 


59 

UNIT TITLE Prepare and present gateaux, tortes, cakes and sponge products
establishments to prepare and produce a variety of creams, sauces, glazes and
sweet and savoury fillings for filling varieties of pastry and bakery products .

COMPETENCIES
1. Prepare sponges and 1.1. Ingredients selected, measured and weighed according
cakes to recipe requirements, standard recipe requirements,
enterprise practices and customer practices
1.2. Required oven temperature selected to bake goods in
accordance with desired characteristics, standard recipe
specifications and enterprise practices
1.3. Sponges and cakes prepared according to recipe
specifications and desired product characteristics
procedures.
1.5. Sponges and cakes cooled according to established
2. Prepare and use fillings 2.1 Fillings prepared and selected in accordance with
required consistency and appropriate flavours
2.2 Slice or layer sponges and cakes filled and assembled

according to standard recipe specifications, enterprise
practice and customer preferences
2.3 Coatings and sidings selected according to the product

characteristics and required recipe specifications
3. Decorate cakes 3.1 Sponges and cakes decorated suited to the product and
occasion and in the accordance with standard recipes
and enterprise practices
3.2 Suitable icings and decorations used according to

standard recipes and/or enterprise standards and
60 

customer preferences
4. Present cakes 4.1 Cakes presented on accordance with customer’s

expectations and established standards and procedures
equipment are selected and used and used in
accordance with service requirements
4.2 Product freshness, appearances and eating qualities are

maintained in accordance with the established
4.3 Cakes marked or cut portion-controlled to minimize

wastage and in accordance with enterprise
specifications and customer preferences
5. Store cakes 5.1 Cakes stored in accordance with establishment’s

5.2 Storage methods identified in accordance with product

specifications and established standards and
procedures
Range Statement
 Genoese sponge
 Swiss roll
 Basic sponge
 Sponge fingers
 Madeira cake
 Rich fruit cake
61 

 Weighing
 Measuring
 Sifting
 Whisking
 Piping
 Whipping
 Beating
 Folding
 Blending
 Slicing
 Filling
 Topping
 Dusting
62 

63 


 Baking sheets, cake and sponge tins and moulds
 Beaters
 Bowl cutters
 Bowls
 Graters
 Graters
 Measures
 Ovens
 Scales, measures
 Whisks
Materials (and fillings):
 Almond-ground
 Baking powder
 Butter
 Creams
 Currants
 Custard
 Eggs
 Flour
 Fondant
 Fruit purees
 Icing sugar
 Jam-apricot
 Jams
 Lemon/lime
 Margarine
 Milk
 Mixed Peel
 Mixed Spice
 Mousses
64 

 Nuts
 Sugar-brown
 Sugar-castor
 Sultanas
Decorations:
 Chocolates
 Colored/flavored sugar
 Fresh and preserved/crystallized fruits
 Fruit purees
 Glazes and jellies
 Icing
 Marzipan coatings
 Nuts, whole or crushed
 Sprinkled icing sugar
ASSESSMENT GUIDE
Forms of assessment

filling, finishing, decorating and presenting cakes and cake products.
performed
Assessment context
65 


 Demonstrated ability to produce a range of specialist cake and sponge products, according to
standard recipes and establishment’s procedures.
 Demonstrated ability to produce a quantity of cake and sponge products according to standard
 Demonstrated ability to store and package cake and sponge products according to establishment’s
procedures

 Commercial kitchen environment and industrial equipment and utensils for preparing cake and
sponge products.
 Use of fillings and decorations for using in cake and sponge products
66 



 Use of fillings and decorations for cake products and optimizing shelf-life
and sponge products  Preparation of fillings for cake and
 Portion control and yield sponge products
67 

UNIT TITLE Prepare and present (fruit based) desserts, pancakes and sweet omelettes
establishments to prepare and produce a variety of creams, sauces, glazes and
sweet and savoury fillings for filling varieties of pastry and bakery products .

COMPETENCIES
1. Prepare fruits for 1.1. A variety of fruits cleaned and prepared according to
fillings and recipe specifications and desired product
presentations characteristics
1.2. Ingredients selected according to recipe requirements
and established standards and procedures
1.3. Appropriate equipment and techniques used according
to standard operating procedures
2. Store fruit based 2.1 Fruit based desserts stored according to established
desserts standards and procedures
3. Prepare batters for 3.1 Batters prepared in accordance with standard recipes
pancakes and/or enterprise standards
3.2 Proper mixing techniques demonstrated to established
4. Prepare and fill 4.1 Pancakes prepared with and without fillings in
pancakes accordance with standard operating procedures
5. Prepare sweet omelets 5.1 Omelets prepared with and without fillings in
accordance with standard operating procedures.
68 

Range Statement
 Fresh fruit salad

 Stewed fruits
 Fruit fools
 Poached fruits
 Pancake batter
 Crêpe Suzette
 Yeast batter
 Weighing
 Measuring
 Cutting
 Whisking
 Stirring
 Beating
 Folding
 Mixing
 Filling
 Topping
69 

 Beaters
 Bowls
 Measures
 Range
 Scales
 Omelet / Pancake pans
 Whisks
Materials:
 Apple
 Apricot
 Banana
 Butter
 Cinnamon
 Currants
 Eggs
 Flour
 Fruit Juice
 Fruit tin
 Glacé cherries
 Golden syrup
 Grapes
 Lemon/lime
 Mace
 Orange
 Papaya
 Pears
 Pineapple
 Pineapple-tin
 Salt
 Strawberries
70 

 Sultanas
ASSESSMENT GUIDE
Forms of assessment
 Observation of practical demonstration by the candidate on preparing and cooking filling,
finishing, decorating and presenting fruit based desserts, pancakes and sweet omelets.
performed
Assessment context

 Demonstrated ability to produce a range of fruit based desserts, pancakes and sweet omelets
according to standard recipes and establishment’s procedures
 Demonstrated ability to store and fruit based desserts, pancakes and sweet omelets according to
procedures

 Commercial kitchen environment and industrial equipment and utensils for preparing fruit based
desserts, pancakes and sweet omelets.
 Use of pastry and bakery products for using in fruit based desserts, pancakes and sweet omelets
71 


72 

UNIT TITLE Prepare and present baked and steamed puddings
establishments to prepare and produce a variety of baked and steamed
puddings.

COMPETENCIES
1. Prepare baked and 1.1. A variety of baked and steamed puddings prepared
steamed puddings according to standard recipes and desired product
characteristics
1.2. Ingredients selected, measured and weighed according
to recipe requirements and established standards and
procedures
1.3. Appropriate equipment used for steamed and baked
puddings according to recipes and standard operating
procedures
1.4. Batters prepared in accordance with enterprise
standards.
1.5. Products rested according to specified temperature and
other conditions
1.6. Required oven temperature selected to bake and
steamed goods on accordance with the desired
characteristics, standards recipe specifications and
enterprise practices
1.7. Use of equipment and proper technique demonstrated
for steaming by double boiler method
2. Store baked and 2.1 Baked and steamed puddings stored according to
steamed puddings established standards and procedures
3. Decorate and present 3.1 Baked and steamed puddings decorated where required
baked and steamed and appropriate, in accordance with standard recipes
puddings 3.2 Baked and steamed puddings finished and presented
73 

according to established standards and procedures
Range Statement
 Baked cereal
 Bread and butter pudding
 Cabinet/diplomat pudding
 Foni Bokiba varieties
 French rice pudding
 Fruit condé
 Rice condé
 Rice croquettes
 Rice empress
 Mixing
 Stirring
 Steaming
 Folding
 Topping
74 

Tools and equipment;
 Bowls
 Double boiling pan
 Measures
 Oven with steam utility
 Range
 Scales
 Cooking pans
 Whisks
Materials:
 Angelica
 Apple
 Apricot glaze
 Apricot sauce
 Bread
 Breadcrumbs
 Butter
 Candied fruit
 Candied peel
 Double cream
 Eggs
 Gelatine
 Glacé cherries
 Kiwi
 Milk
 Pears
 Raspberry glaze
 Rice-short grain
 Salt
 Sultanas
75 

ASSESSMENT GUIDE
Forms of assessment
finishing, decorating and presenting steamed and baked puddings.
performed
Assessment context

 Demonstrated ability to produce a range of steamed and baked puddings according to standard
 Demonstrated ability to store, retrieve and present steamed and baked puddings according to
procedures

 Commercial kitchen environment and industrial equipment and utensils for preparing steamed
and baked puddings.
 Use of pastry and bakery products for using in steamed and baked puddings
76 


 Characteristics of agar-agar and gelatine  Safe work practices, particularly in
 Preparation of dried fruit mixes for use relation to handling products that will
in cooking not be cooked further
 Principles and practices of hygiene  Safe use of equipment and utensils
particularly in relation to filling and  Use of gelatin and agar-agar in
decorating finished products preparation of jellies
 Portion control and yield  Storage conditions for pastry and
 Creative, artistic skills in decoration and bakery products and optimizing shelf-
presentation life
 Related culinary terms  Routine maintenance and handling of
equipment and utensils
77 

78 

UNIT TITLE Prepare and present mousses, charlottes and bavarois
establishments to prepare and produce varieties of mousses, charlottes and
bavarois.

COMPETENCIES
1. Prepare mousses, 1.1. A variety of mousses, charlottes and bavarois prepared

charlottes and according to standard recipes and desired product
bavarois characteristics
1.2. Ingredients selected, measured and weighed
according to recipe requirements and established
product recipes and standard operating procedures
1.4. Mousse, charlotte and bavarois mixes prepared in
accordance with enterprise standards
1.5. Products are proofed according to specified
temperature and other conditions
1.6. Pre-mixes cooked according to techniques and
appropriate conditions
2. Store mousses, 2.1 Mousses, charlottes and bavarois stored according to
charlottes and recipe requirements and established standards and
bavarois procedures
3. Present Mousses, 3.1 Mousse, charlotte and bavarois presentation
charlottes and dishes/glassware filled, decorated and presented in
bavarois accordance with standard recipes and/or enterprise
standards
79 

Range Statement
 Vanilla mousse
 Fruit mousse - basic
 Bavarian cream - custard
 Bavarian cream – syrup
 Whipped cream
 Whisking
 Beating
 Stirring
 Folding
 Blending
 Topping
80 

 Beaters
 Bowls
 Measures
 Oven
 Range
 Scales
 Whisks
Materials:
 Assorted fruit purées

 Double cream
 Eggs
 Fruit Juice
 Fruit tin
 Gelatine
 Icing sugar
 Lemon/lime
 Milk
 Whipping cream
ASSESSMENT GUIDE
Forms of assessment
 Observation of practical demonstration by the candidate on preparing and filling, finishing,
decorating and presenting mousses, charlottes and bavarois
performed
Assessment context
81 


 Demonstrated ability to produce a range of mousses, charlottes and bavarois according to

standard recipes and establishment’s procedures
procedures

 Commercial kitchen environment and industrial equipment and utensils for preparing mousses,
charlottes and bavarois
 Use of pastry and bakery products for preparing mousses, charlottes and bavarois
82 

 Properties of the ingredients used  Portion control and yield

 Varieties and characteristics of bakery determination
products  Safe work practices, particularly in
 Properties of types of creams relation to handling products that will
particularly in relation to filling and  Handling of whipping and double
decorating finished products cream
 Portion control and yield  Safe use of equipment and utensils
 Creative, artistic skills in decoration and  Storage conditions for pastry and
presentation bakery products and optimizing shelf-
 Related culinary terms life
 Routine maintenance and handling of
equipment and utensils
83 

UNIT TITLE Prepare ice cream dishes
establishments to prepare and produce a variety of water ices, sorbets and ice
creams.

COMPETENCIES
1. Prepare ice creams 1.1. A variety of ice creams, prepared from ready-mixes and
raw ingredients according to standard recipes and
desired product characteristics
1.2. Varieties of water ices and sorbets prepared from fresh
ingredients according to standard recipes and desired
product characteristics
procedures
procedures
1.5. Ready-mixes prepared in accordance with product
instructions
1.6. Ice cream machine operated according to manufacturer
instructions
2. Store ice creams 2.1 Ice creams stored according to established standards
and procedures
2.2 Food safety and hygiene procedures demonstrated.
3. Prepare and present ice 3.1 Ice creams scooped from frozen batches using specified
cream scoops
3.2 Ice creams dishes filled, decorated and presented in
accordance with standard recipes and/or enterprise
standards
84 

Range Statement
 Sauce a l’anglaise
 Vanilla ice cream
 Fruit ice creams – assorted flavors
 Water ices – assorted flavors
 Sorbets – assorted flavors
 Whisking
 Beating
 Stirring
 Folding
 Piping
85 

 Beaters
 Bowls
 Blender
 Strainer
 Measures
 Oven
 Range
 Scales
 Whisks
Materials:
 Assorted fruit purées

 Assorted ice cream powders
 Assorted fruit juices
 Eggs
 Lemon/lime
 Milk
 Whipping cream
ASSESSMENT GUIDE
Forms of assessment
performed
Assessment context

86 

 Demonstrated ability to produce a range of water ices, sorbets and ice creams according to
 Demonstrated ability to store and package water ices, sorbets and ice creams according to
 Demonstrated ability to portion, decorate and present water ices, sorbets and ice creams
according to establishment’s standards and procedures
procedures

 Commercial kitchen environment and industrial equipment and utensils for preparing, storing
and serving water ices, sorbets and ice creams
 Use of pastry and bakery products for preparing and decorating water ices, sorbets and ice creams
87 


 Properties of types of creams not be cooked further
 Principles and practices of hygiene  Handling of whipping cream
particularly in relation to handling  Safe use of equipment and utensils
ready-to-eat products  Storage conditions for frozen products
 Portion control and yield and optimizing shelf-life
88 

UNIT TITLE Prepare and present meringue products
establishments to prepare meringue and meringue based dishes.

COMPETENCIES
1. Prepare meringues 1.1. Boiled (Italian) and uncooked (ordinary) meringue

prepared according to standard recipes and desired
product characteristics
procedures
products and standard operating procedures
1.4. Meringue preparations poached, broiled, baked and
dried according to techniques and appropriate
conditions
1.5. Required oven temperatures selected to dry out or bake
meringue shells in accordance with the desired
2. Use meringue in pastry 2.1 Pastry and bakery goods topped with meringue and
products cooked, in accordance with standard recipes and/or
enterprise standards and customer preferences
2.2 Meringue goods filled and presented in accordance to
recipe instructions
3. Store meringue 3.1 Meringue products stored according to established
products standards and procedures
4. Present and serve 4.1 Meringues filled, decorated and presented in accordance
meringue based with standard recipes and/or enterprise standards
desserts 4.2 Food safety and hygiene procedures demonstrated
89 

Range Statement
 Baked Alaska
 Italian meringue
 Meringue
 Snow eggs
 Vacherin
 Baking
 Broiling
 Filling
 Folding
 Topping
 Whisking
90 

 Bowls
 Measures
 Oven
 Range
 Scales
 Whisks
Materials:
 Egg whites
 Icing sugar
 Lemon /lime juice /cream of tartar
 Diced fresh fruits
 Thin sponge discs
 Fruit syrup
ASSESSMENT GUIDE
Forms of assessment
performed
Assessment context
91 

 Demonstrated ability to produce a range of meringue products according to standard recipes and
establishment’s procedures
 Demonstrated ability to store meringue products according to establishment’s standards and
procedures
procedures

 Commercial kitchen environment and industrial equipment and utensils for preparing and
presenting meringue goods
 Use of pastry and bakery products for preparing meringue goods
92 


93 

UNIT TITLE Prepare and present petits fours
establishments to prepare and present a variety of petit fours to include varieties
of cookies and biscuits.

COMPETENCIES
1. Prepare petits fours 1.1. Varieties of petits fours prepared from sponge, marzipan,
according to standard recipes and desired product
characteristics
procedures
products and standard operating procedures
1.4. Petits fours baked and dried according to techniques and
appropriate conditions
1.5. Required oven temperatures selected to dry out or bake
meringue shells in accordance with the desired
2. Store petits fours 2.1 Varieties of petits fours cooled after baking and placed in
proper containers
2.2 Petit fours stored according to established standards and
procedures
3. Decorate and present 3.1 Varieties of petits fours topped or coated and decorated,
petits fours where required and appropriate, in accordance with
standard recipes and/or enterprise standards
3.2 Petits fours finished and presented according to
established standards and procedures
94 

Range Statement
 Basic biscuit
 Biscuit
 Brownies
 Butter cookies
 Buttercream
 Candied fruit
 Caramel
 Chocolate cookies
 Cream cheese
 Custard
 Filled cookies
 Fondant
 Frangipane
 Fresh fruits
 Fruit glazes
 Ganache
 Marzipan
 Pastry cream
 Sponge and cake varieties
 Sugar frosting
 Whisking
 Beating
 Caramelizing
 Stirring
 Coating
 Baking
 Folding
 Blending
 Filling
95 

 Piping
 Topping
 Dusting
 Beaters
 Bowl cutters
 Bowls
 Graters
 Measures
 Shapes and cutters
 Oven
 Range
 Scales
 Whisks
Materials:
 Almond-blanched
 Almond-ground
 Angelica
 Apple-dried
 Apricot-dried
 Apricot glaze
 Baking powder
 Black currants
 Blackberries
 Butter
 Candied fruit
 Cashew nuts
 Coconut-dessicated
96 

 Cornflour
 Custard powder
 Cream cheese
 Eggs
 Flour
 Fondant
 Fruit, fresh and crystallized
 Gelatine
 Glacé cherries
 Honey
 Icing sugar
 Jam-apricot
 Jam-raspberry
 Pastry cream
 Salt
 Sugar
 Whipping cream
ASSESSMENT GUIDE
Forms of assessment
performed
Assessment context
97 


 Demonstrated ability to produce a range of petits fours, cookies and biscuits, according to
procedures

 Commercial kitchen environment and industrial equipment and utensils for preparing petits
fours, cookies and biscuits
 Use of pastry and bakery products for preparing petits fours, cookies and biscuits
98 


99 

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TECHNICAL &

National Competency Standard for

©Technical & Vocational Education & Training (TVET)

Project Director Asst. Executive Director Deputy Director

ESTP TVET MAB

©Technical & Vocational Education & Training (TVET)

Technical Panel members

Employment Sector Councils

National Competency Standard has been endorsed by

Dr. Abdulla Mausoom Mr.Abdulla Niyaz

©Technical & Vocational Education & Training (TVET)

KEY FOR CODING

Coding Competency Standards and Related Materials

Industry Sector as per ESC Construction Sector (CON)

©Technical & Vocational Education & Training (TVET)

1. Endorsement Application for Qualification 01

2. NATIONAL CERTIFICATE III IN PASTRY AND BAKERY CHEF

3.Qualification code: TOU02SQ1L207 Total Number of Credits : 49

4. Purpose of the qualification

Unit Title Unit Title Code

6. Accreditation The training provider should have a bakery or similar

7. Recommended sequencing As appearing under the section 06

©Technical & Vocational Education & Training (TVET)

Unit Unit Title Code Level No of

Packaging of National Qualifications:

Qualification Code: TOU02SQ1L207

©Technical & Vocational Education & Training (TVET)

Competency Standard for

Unit No Unit Title

©Technical & Vocational Education & Training (TVET)

Description of an PASTRY AND BAKERY

Competency Standard Development Process

©Technical & Vocational Education & Training (TVET)

UNIT TITLE Observe personal and work place hygiene practices

ELEMENTS OF PERFORMANCE CRITERIA

 Grooming and personal presentation

©Technical & Vocational Education & Training (TVET)

 Maintaining adequate level of all aspects of personal hygiene and cleanliness

 A workplace or simulated workplace

UNDERPINNING KNOWLEDGE AND SKILLS

©Technical & Vocational Education & Training (TVET)

Underpinning knowledge Underpinning skills

©Technical & Vocational Education & Training (TVET)

UNIT TITLE Practice health, safety and security Practices

CODE TOU02S1U02V1 Level 3 Credit 3

ELEMENTS OF COMPETENCIES PERFORMANCE CRITERIA

2. Deal with emergency Emergency situations recognized and appropriate procedures

©Technical & Vocational Education & Training (TVET)

 Guidelines for safe handling of equipment of utensils

Critical aspects (for assessment)

 Communicating effectively with others involved in or affected by the work.

Resources required for assessment

©Technical & Vocational Education & Training (TVET)

The following should be made available:

 A workplace or simulated workplace

UNDERPINNING KNOWLEDGE AND SKILLS

Underpinning knowledge Underpinning skills

 General knowledge on safe practices  Undertake safe manual handling jobs

©Technical & Vocational Education & Training (TVET)

UNIT TITLE Provide effective customer care

CODE TOU02S1U03V1 Level 3 Credit 4

ELEMENTS OF PERFORMANCE CRITERIA

2. Identify and attend to 2.1 Appropriate