Prepare and produce bakery products

This unit deals with the skills and knowledge required by bakers and pastry cooks (patissiers) to prepare and produce a range of high quality bakery products in commercial food production environments and hospitality establishments

Prepare and produce pastry products

This unit deals with knowledge and skills required by bakers and pastry cooks (patissiers) to prepare and produce a range of high-quality pastry products in commercial food production environments and hospitality establishments.

Prepare and Present Gateaux, Tortes and Cakes

This unit deals with the knowledge, skills, and application towards preparing and presenting gateaux, tortes and cakes. It details the requirements for this competency in accordance with standard specifications and enterprise practice such as planning of cake designs, icing and decorations to be used and the steps in decorating cakes.


Prepare and Display Petits Fours

This unit applies to the knowledge and skills required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments. It covers the production, display and service of a wide range of petits fours including petits fours glaces, marzipan-based petits fours and caramelized fruits and nuts served as petits fours, to a level of high and consistent quality.

Present Dessert

This unit covers the knowledge and skills in presenting the various and specialized techniques of desserts presentation required by bakers and pastry cooks (patissiers) in commercial food production environments and hospitality establishments.