WHY THIS COURSE
This qualification provides students with access to such employment opportunities through providing them with the required applied competencies that are formalized and recognized in the baking sector, and to remain nationally and internationally comparable. Through the achievement of this qualification qualified students can contribute to this sector in the manufacturing of specialized fermented, pastry, flour confectionery and non-flour confectionery products. Students will also be able to maintain quality assurance and monitor critical control points in the craft baking environment.
Qualification Entry Requirements
Grade 11/12
Communication
Mathematical Literacy
Prospective students are encouraged to further confirm the above entry requirements with the College Head before ruling themselves not compliant. Experimental learning may also be considered.
Career Path
Baker
Pastry Chef
On completion of this qualification students will be able to:
Working as a Baker in restaurants, factories, schools, hotels etc.
On completion of this qualification students will be able to:
1. Communicate in a variety of ways in a craft bakery environment.
2. Maintain quality assurance and monitor critical control points in a craft baking environment.
3. Produce a specialized range of fermented products.
4. Produce a range of pastry products.
5. Produce a range of flour confectionery and non-flour confectionery products
