About this document
Bread and Pastry Production NC II Guide by lhei Dunken is a document available to read on EtoBox.
This document provides the course design for the Bread and Pastry Production NC II program. The program is structured into 116 hours of instruction divided into basic, common, and core competencies. The basic competencies focus on workplace communication, teamwork, career professionalism, and occupational health and safety. The common competencies center around developing industry knowledge, observing workplace hygiene procedures, computer operations, workplace safety practices, and customer service. Finall
- Author
- lhei Dunken
- Language
- EN