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What is Bread and Pastry Production NC II Guide about?

This document outlines the qualifications for Bread and Pastry Production NC II. It includes 4 sections: [1] the qualification description and units of competency; [2] the competency standards for basic, common and core competencies; [3] the training standards and requirements; and [4] national assessment and certification arrangements. The core competencies focus on preparing and producing breads and pastries using appropriate ingredients, tools and equipment while following health, safety and hygiene stan

Author

Bryan Udarbe

Language

EN