TABLE OF CONTENTS

Page

A. Course Design................................................................................................3-8

B. Modules of Instruction..................................................................................9-75

 BASIC COMPETENCIES............................................................................9
o Participating in workplace communications....................................11-14
o Working in a team environment......................................................15-17
o Practicing career professionalism ..................................................18-21
o Practicing occupational health and safety procedures ..................22-26

 COMMON COMPETENCIES....................................................................27
o Developing and updating industry knowledge................................28-31
o Observing workplace hygienic procedures.....................................32-34
o Performing computer operations.....................................................35-40
o Performing workplace and safety practices....................................41-44
o Providing effective customer services.............................................45-49

 CORE COMPETENCIES...........................................................................50
o Preparing and producing bakery products......................................51-55
o Preparing and producing pastry products …………………………..56-
60
o Preparing and presenting gateaux, tortes and cakes.....................59-64
o Preparing and serving other types of desserts...............................65-68
o Preparing and displaying petits fours..............................................69-75