Dhaka
UCEP Mirpur TVET Institute
Mirpur-2, Dhaka
Bakery and Pastry Production - Level 03 (Skilled Worker)
Trade CourseCertified by NSDALevel 03 (Skilled Worker)OfflineStarts: Jan / Apr / Jul / OctDuration: 6 months (360 hrs)
About this course
The Level 03 Competency Standard for Bakery and Pastry Production, developed by the National Skills Development Authority (NSDA) for the Tourism and Hospitality Sector, is designed to develop the knowledge, skills and attitudes required for skilled work in bakery and pastry production. The standard follows a competency-based, demand-driven approach aligned with industry requirements.
The Level 03 Bakery and Pastry Production Competency Standard provides a structured pathway for developing skilled workers for the Tourism and Hospitality Sector. Through 360 hours of competency-based learning, trainees develop practical capabilities in bread, pastry dough, pastry products, cookies and cake production, supported by food safety, hygiene, HACCP, teamwork and entrepreneurship competencies.
Learning Outcomes
- Work effectively as a team member by identifying team goals, communicating and cooperating with colleagues, and solving routine workplace problems.
- Apply entrepreneurship concepts, basic business planning, marketing, financial management and customer-focused practices relevant to bakery and pastry businesses.
- Identify job roles and responsibilities in the Tourism and Hospitality Industries and follow occupational health and safety requirements.
- Apply personal hygiene, safe food handling, sanitation and HACCP principles and identify food safety and quality hazards.
- Prepare and produce bread by preparing ingredients and equipment, producing dough, scaling and moulding, proofing, baking, decorating, presenting and storing products.
- Prepare and produce pastry dough, including ingredient and equipment preparation, dough production, blocking and lamination.
- Prepare pastry fillings, form and fill pastry products, bake, decorate, present and store finished pastry products.
- Prepare and produce cookies by preparing ingredients and equipment, producing dough, forming and shaping, baking, decorating, presenting and storing products.
- Prepare and produce cakes by producing batter, baking cakes, preparing and using fillings, decorating, presenting and storing finished cake products.
- Clean and maintain bakery and pastry production equipment and work areas according to workplace procedures.
Structure of the Competency Standard
The standard is organized into three main categories of competencies, totalling 360 hours.
Generic Competencies
30hrs · 8%
- Work in a Team Environment15 hrs
- Develop Entrepreneurship Skills15 hrs
Sector Specific Competencies
30hrs · 8%
- Work in the Tourism & Hospitality Industries10 hrs
- Follow Food Safety, Hygiene and HACCP Management20 hrs
Occupation Specific Competencies
300hrs · 83%
- Prepare and Produce Bread70 hrs
- Prepare and Produce Pastry Dough30 hrs
- Prepare Filling, Forming and Bake Pastry Product70 hrs
- Prepare and Produce Cookies60 hrs
- Prepare and Produce Cake70 hrs
Key Features and Assessment
Competency-Based
The course focuses on demonstrated workplace competence in accordance with the Competency Standard.
Industry-Oriented Learning
Training emphasizes practical bakery and pastry production processes, food safety, hygiene, quality and workplace practices.
Assessment Methods
Written test, demonstration and oral questioning may be used for competency assessment.
Assessment Context
Competency assessment is to be conducted in an NSDA-accredited centre and by an NSDA certified/nominated assessor, as specified in the relevant competency units.
Evidence-Based Assessment
Assessment evidence should be authentic, valid, sufficient, reliable, consistent and recent and meet the requirements of the current Unit of Competency.
Level Descriptor – Level 03 (Skilled Worker)
Knowledge
Moderately broad knowledge in a specific work or study area, with the ability to perceive ideas and abstract from drawings and designs according to workplace requirements.
Skills
Basic cognitive and practical skills required to use relevant information to carry out tasks and solve routine problems using simple rules and tools; communicate with the team and limited external partners.
Responsibility
Work or study under supervision with considerable autonomy, participate in teams and take responsibility for group coordination.
Certification
After assessment conducted by certified assessors, certificates will be issued by NSDA.
Region Wise Availability
Available at 2 Training Institutes across Bangladesh
This course is offered at the following UCEP TVET institutes. Choose a region to see the institutes near you.
Chattogram
UCEP Ambagan TVET Institute
Ambagan, Chattogram