Unit of competency

Use Basic Mathematical Concepts

Apply OSH practices in the workplace

Use English in the workplace

Operate in a self-directed team

Present and apply workplace information

Follow quality and food safety programs

Follow OSH policies and procedures in the food industry

Work in the food industry

Interpret mixing specification for products

Produce bread dough

Scale and mold dough for intermediate proof

Conduct final mold and final proof

Produce biscuit dough

Form biscuits

Bake biscuits

Cool, decorate and stack biscuits
THEORY & PRACTICAL CLASS MOMENTS
ADMISSION REQUIREMENTS
> Age: 18 to 40 Years
> Educational Qualification: Minimum 8 Pass
> Other Documents:
– Recent Passport Size Photo – 4 Copies
– Passport, National ID or Birth Certificate (Photocopy)
– Educational certificates photocopies
– Chairman Certificate