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