Description of a PASTRY AND BAKERY COMMIS
A pastry commis
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.
Purpose of the qualification
The holders of this
qualification are expected to work as Pastry and Bakery Commis mainly in a
resort or a Bakery and will be working under the supervision of a chief pastry
chef
Qualification Code: TOU02SQ1L317
Module
·
Develop tourism industry knowledge
·
Observe personal and workplace hygiene
practices
·
Practice occupational health and safety
procedures
·
Provide effective customer care
·
Practice effective workplace
communication
·
Weigh and scale commodities for pastry
and bakery products
·
Prepare, tray up and handle baking of
breads and pastry products
·
Prepare creams, sauces, glazes and
fillings
·
Prepare and present short paste items
·
Prepare and present choux paste items
·
Prepare and present breads and yeast
leavened items
·
Prepare and present croissants, Danish
and puff pastry items
·
Prepare and present gateaux, tortes,
cakes and sponge products
·
Prepare and present (fruit based)
desserts, pancakes and sweet omelets
·
Prepare and present baked and steamed
puddings
·
Clean kitchen premises and equipment
General Entry
Alternative Entry