Manpower Planning and Development (Hotel and Catering ...

Manpower Planning and Development (Hotel and Catering) (Amendment) Notice, 2021 (No. 4)

1742

14. Preparation of puff pastry 14.1 Identify and select baking and dessert ingredients. 14.2 Prepare puff pastry paste. 14.3 Laminate puff pastry dough. 14.4 Bake puff pastry. 14.5 14.6 Prepare garnishes for puff pastry. 14.7

15. Preparation of cold desserts 15.1 Prepare bavarios. 15.2 Prepare mousses. 15.3 Prepare panna cota. 15.4 Prepare sorbets. 15.5 Prepare sherbets. 15.6 Prepare jellies.

16. Preparation of biscuits and petit fours 16.1 Prepare short bread biscuits. 16.2 16.3 Prepare cat tongues. 16.4 Prepare cornets. 16.5 Prepare glazed fruits. 16.6 Prepare piped biscuits.

Supplement to the Zimbabwean Government Gazette dated the 12th November, 2021. Printed by the Government Printer, Harare.

S.I. 255 of 2021

1707

Statutory Instrument 255 of 2021.[CAP. 28:02


IT is hereby notifi ed that the Minister of Higher and Tertiary Education, Innovation, Science and Technology Development has, in terms of section 32 of the Manpower Planning and Development Act [Chapter 28:02], made the following notice:—

1. This notice may be cited as the Manpower Planning and Development (Hotel and Catering) (Amendment) Notice, 2021 (No. 4).

2. The First Schedule of the Manpower Planning and Development (Hotel and Catering) Notice, 1991, published in Statutory Instrument 319 of 1991, is amended by the insertion of—

“Chef

Pastry Chef’’.

3. The Second Schedule is amended by the insertion of the following—

DISTRIBUTED BY VERITAS e-mail: [email protected]; website: www.veritaszim.net

Veritas makes every effort to ensure the provision of reliable information, but cannot take legal responsibility for information supplied.


1708

Ann

exur

e 1:

NC

Che

f Cla

ss (P

rofe

ssio

nal C

ooke

ry)

IND

UST

RIA

L T

RA

ININ

G A

ND

TR

AD

E

TE

STIN

G

SKIL

LS

PRO

FIC

IEN

CY

SC

HE

DU

LE

CO

DE

IND

UST

RY

T

RA

DE

/ OC

CU

PAT

ION

C

LA

SS/L

EV

EL

HO

SPIT

AL

ITY

C

HE

F O

NE

DU

TY A

: Pre

pare

stoc

ks, s

auce

s and

soup

s

Pre-

requ

isite

s:

App

rova

l Dat

e:

Rev

iew

Dat

e:

TASK

STE

PSPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

EL

ATE

DK

NO

WL

ED

GE

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

S

A1:

Mak

e st

ock

I. W

eigh

ingr

edie

nts

II.

Boi

l in

gred

ient

s w

ith b

ouqu

et g

arni

.II

I. Sk

im

IV.

Stra

in

V.

Stor

e

• C

lear

sto

ck a

ccor

ding

to

the

stan

dard

•

Ingr

edie

nts

mea

sure

d to

st

anda

rd ra

tio.

• St

ock

of li

ght c

onsi

sten

cy

prod

uced

.•

SHEQ

sta

ndar

ds a

dher

ed

to

• K

now

ledg

e of

var

ious

stoc

ks

• K

now

ledg

e of

cor

rect

use

of

equi

pmen

t.•

Kno

wle

dge

of c

ooki

ng

lang

uage

• K

now

ledg

e of v

ario

us sa

uces

.•

Kno

wle

dge

of d

eriv

ativ

e sa

uces

.•

Kno

wle

dge o

f cul

inar

y te

rms.

M

easu

ring

skill

.

Skim

min

g sk

ill.

W

eigh

ing

skill

Ti

min

g sk

ill.

B

lend

ing

skill

.

Cut

ting

skill

.

S.I. 255 of 2021

1741

8.5 Prepare royal icing. 8.6 Prepare butter icing.

9. Preparation of fruit based desserts. 9.1 Clean and wash the fruits. 9.2 Peel, slice the fruits. 9.3 Prepare the syrups. 9.4 Prepare fruit salad, pear conde, and fruit compote. 9.5 Chill the dessert. 10. Preparation of pastries 10.1 Identify and select pastry ingredients. 10.2 Prepare and bake a pate a choux. 10.3 Prepare danish dough. 10.4 Prepare scones. 10.5 10.6 Prepare queen cakes/small cakes. 10.7 Store and handle pastry products.

11. Preparation of short pastry 11.1 Prepare short paste dough. 11.2 Form and bake short pastry dough. 11.3 Prepare fruit pies, treacle tart and baked apple dumpling. 11.4 11.5 Prepare garnish for pastry.

12. Preparation of choux pastry 12.1 Identify ingredients. 12.2 Prepare pate choux. 12.3 Prepare and bake t choux pastry. 12.4 12.5 12.6 Prepare glazing sauce.

13. Preparation of sweet pastry 13.1 Identify and select ingredients for sweet pastry. 13.2 Prepare sugar paste. 13.3 Bake sugar paste. 13.4 13.5 Bake blind.


1740

5. Preparation of cakes5.1 Identify and select baking ingredients.5.2 Prepare basic cake batters.5.3 Prepare carrot cake.5.4 Prepare cakes (whisking method for Genoese sponge cake).5.5 Prepare cakes (creaming method for Madeira sponges).5.6 Prepare ginger bread.5.7 Store and handle cakes.

6. Preparation of egg custard based desserts6.1 Identify and select dessert ingredients.6.2 Prepare custard based desserts (crème caramel).6.3 Prepare bread and butter pudding.6.4 Prepare gelatin based desserts.6.5 Prepare jellies.6.6 Prepare ice creams.6.7 Prepare meringue-based desserts.6.8 Prepare yeast-based desserts.6.9 Prepare fruit-based desserts.

6.10 Prepare pies using puff pastry.6.11 Prepare milk tart using sugar pastry.6.12 Prepare éclairs tart using choux pastry.6.13 Prepare steak and kidney pie using suet pastry.6.14 Decorate and serve desserts

7. Preparation of sauces4.1 Prepare custard-based sauces.4.2 Prepare chocolate-based sauces.4.3 Prepare coulis sauce.4.4 Prepare sabayon sauce.4.5 Prepare milk pudding.4.6 Prepare cold dessert.

8.1 8.2 Prepare pastry cream8.3 Prepare frangipane.8.4 Prepare marzipan.

S.I. 255 of 2021

1709

TASK

STE

PSPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

EL

ATE

DK

NO

WL

ED

GE

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

S

A2:

Mak

e sa

uces

I. Pr

epar

e st

ock

and

roux

II

. M

ix st

ock

and

roux

II

I. Pr

oduc

e de

rivat

ives

sa

uces

IV.

Sim

mer

V.

Se

rve

acco

rdin

gly

I. Sa

uces

cook

ed in

line

with

st

anda

rdis

ed re

cipe

II

. C

oatin

g co

nsis

tenc

y

A3:

Pre

pare

s sou

pI.

Prep

are

stoc

k II

. C

ut

and

co

ok

ingr

edie

nts

III.

Sim

mer

cor

rect

lyIV

. Fi

nish

off

V.

Serv

e V

I. Sa

uce

• C

lear

stoc

k •

Non

gre

asy

soup

• C

orre

ct c

onsi

sten

ce

acco

rdin

g st

anda

rd re

cipe

• So

up s

erve

d w

ith c

orre

ct

acco

mpa

nim

ents

•

Rou

x of

sand

y te

xtur

e.•

Smoo

th sa

uce

cook

ed.

• Sa

uce

blon

de in

col

our.

• N

on g

reas

y sa

uce c

ooke

d.•

Sauc

e con

sist

ency

to b

e of

coat

ing

natu

re.

LA

RG

E T

OO

LS

AN

D E

QU

IPM

EN

T R

EQ

UIR

ED

IN T

HE

EX

EC

UT

ION

OF

A C

HE

FS D

UT

IES:

Indu

stria

l ele

ctric

al st

oves

, ind

ustri

al g

as st

oves

, con

vent

iona

l ove

n, b

asic

indu

stria

l ove

n, b

last

free

zer,

deep

free

zer,

cold

room

, ind

ustri

al st

ainl

ess s

teel

si

nks,

indu

stria

l sm

oke

extra

ctor

, non

e st

ick

stai

nles

s ste

el c

ooki

ng p

ots o

f all

size

s, no

ne st

ick

stai

nles

s ste

el sa

uce

pans

, ind

ustri

al st

ainl

ess s

teel

tabl

es,

indu

stria

l gril

ler,

indu

stria

l dee

p fa

t fry

er, i

ndus

trial

tin

open

er, s

alam

ande

r, liq

uidi

zer,

doug

h pr

over

, ind

ustri

al d

ough

mix

er, s

leep

ers,

colo

ur co

ded

cutti

ng

knife

, cho

ppin

g kn

ife a

nd s

harp

enin

g st

eel,

indu

stria

l bin

s, bu

cket

s fo

r 3 b

ucke

t sys

tem

, ind

ustri

al s

tain

less

ste

el s

tora

ge s

helv

es, s

ervi

ce e

quip

men

t i.e

.


1710

SMA

LL

TOO

LS

AN

D E

QU

IPM

EN

T SP

EC

IFIC

TO

AB

OV

E D

UT

Y:

Serv

ing

spoo

n fo

r ski

mm

ing,

con

ical

stra

iner

, woo

den

spoo

n, w

hisk

, liq

uidi

zer,

mix

ing

bow

l.

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

Col

d sa

uces

are t

o be

serv

ed co

ld an

d ho

t sau

ces s

erve

d ho

t, pr

oper

stor

age o

f lef

t-ove

r sau

ces a

nd p

repa

red

stoc

k to

avoi

d fo

od p

oiso

ning

, all

liqui

ds

stor

ed in

the c

old

room

mus

t not

be s

helv

ed ab

ove e

ye le

vel t

o av

oid

acci

dent

s whe

n re

mov

ing

stor

age c

onta

iner

s fro

m sh

elve

s. A

ll ki

tche

n ga

rbag

e bi

ns sh

ould

be

kept

as f

ar a

way

from

food

and

pub

lic a

reas

and

em

ptie

d re

gula

rly w

ith th

e ga

rbag

e be

ing

disp

osed

of p

rope

rly to

avo

id d

isea

ses.

SPE

CIF

IC W

OR

KE

R T

RA

ITS

RE

QU

IRE

D O

F A

CH

EF:

Punc

tual

ity, t

ime m

anag

emen

t, m

ulti-

task

ing

abili

ties,

cris

is m

anag

emen

t in

mas

s pro

duct

ion

and

food

shor

tage

s dur

ing

serv

ice,

com

posu

re w

hen

unde

r pre

ssur

e, d

ecis

iven

ess,

agili

ty in

task

exe

cutio

n, s

peed

, hos

pita

lity

durin

g se

rvic

e, re

liabi

lity,

hon

esty

, tru

thfu

lnes

s, ph

ysic

al a

nd m

enta

l

IND

UST

RIA

L T

RA

ININ

G A

ND

TR

AD

E T

EST

ING

SK

ILL

S PR

OFI

CIE

NC

Y S

CH

ED

UL

E

CO

DE

IND

UST

RY

T

RA

DE

/ OC

CU

PAT

ION

C

LA

SS/L

EV

EL

HO

SPIT

AL

ITY

C

HE

F O

NE

DU

TY B

: Pre

pare

sand

wic

hes,

sala

ds a

nd h

orsd

’eou

vres

Pre

-req

uisi

tes:

A

ppro

val D

ate:

R

evie

w D

ate:

S.I. 255 of 2021

1739

22. Menu planning (meals and menus for the day) 22.1 Be able to prepare appropriate menus and meals of the day. 22.2 To develop a sense of presentation, serving and decorating dishes. 22.3 To have an understanding of storage of left-over food and pre-prepared dishes/

products. 22.4 To be able to open and close stock books.

23. Costing and control: 300 hours (5%) To have a working knowledge in the costing and management of the Pastry kitchen.

SKILLS PROFICIENCY SCHEDULE FOR A PASTRY CHEF

1. Cleaning of pastry kitchen 1.1 Clean equipment and utensils. 1.2 1.3 Waste disposal.

2. Planning and costing of menu 2.1 Plan dessert trolley menu. 2.2 Develop standard recipes. 2.3 Cost recipes.

3. Preparation of yeast products. 3.1 Prepare bread dough. 3.2 Prepare and bake bread rolls. 3.3 Prepare doughnuts. 3.4 Prepare croissants. 3.5 Prepare sugar buns. 3.6 Prepare biscuits.

4. Preparation of icings and creams 4.1 Identify and select icing and cream ingredients. 4.2 Prepare and apply butter creams and icings. 4.3 Prepare royal icing. 4.4 Prepare butter cream. 1.5 Prepare whipped cream. 1.6 Prepare plastic icing


1738

Colorants and toppings: 18.7 To be able to use colours and toppings on cakes. 18.8 To be knowledgeable in the packaging of different types of cakes. 18.9 To be familiar with latest equipment used in cake decoration as well as using

them.

19. H. Biscuits and cookies: 19.1 To have the knowledge and ability to prepare all types of biscuits and cookies

using different methods. 19.2 To have the knowledge in consistency of dough used in biscuit and cookie

making. 19.3 To know the right temperatures applied during baking of biscuits and cookies. 19.4 To have the knowledge on which type of cream and how to apply creams on

biscuits. 19.5 To be able to package and store biscuits. 19.6 To design different shapes when making biscuits and cookies.

Sauces and coullies 19.6 To be able to prepare and apply different types of sauces and coullies. 19.7 To familiarize with the production of fruit jams.

20. Desserts: 900 hours 15% 20.1 To be able to plan, prepare and serve executive hot and cold desserts. 20.2 To have an appreciation of using indigenous and western ingredients in making

desserts. 20.3 To have the ability to prepare desserts from cakes and yeast products. 20.4 To have the ability to prepare desserts from batters.

20.6 To have the ability to prepare desserts for cocktail i.e petit fours.

Ice cream 20.7 To have the knowledge in the preparation of ice cream. 20.8 To have the skill in the preparation of mousses and bavarois.

Pudding 20.9 To have the knowledge and skill in the preparation of various puddings.

Jelly 20.10 To develop the requisite skills needed in preparation of jellies.

21. Methods of cooking in a Pastry kitchen Baking, deep fat frying, steaming, stewing, poaching, boiling, roasting and hot

water bath.

S.I. 255 of 2021

1711

TASK

STE

PSPR

OFI

CIE

NC

Y IN

DIC

ATO

RS

RE

LAT

ED

KN

OW

LE

DG

E

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

S

C1:

Mak

e sa

ndw

iche

sII

. Sp

read

bre

ad.

III.

Cut s

andw

iche

s acc

ordi

ng

to s

andw

ich

type

e.g

., op

en s

andw

ich,

clu

b sa

ndw

ich,

boo

kmar

ker

sand

wic

h. (

thes

e ca

n be

pro

duce

d in

the

stil

l ro

om)

IV.

Serv

e

• Sa

me s

ize s

andw

iche

s pro

duce

d.• •

Varie

ty ty

pes o

f bre

ad u

sed.

• A

ppro

pria

te s

prea

d us

ed e

.g.,

butte

r, m

ayon

nais

e et

c.•

SHEQ

stan

dard

adh

ered

to

• K

now

ledg

e of

s

an

dw

ich

es

prep

arat

ion.

• K

no

wle

dg

e of

var

ious

of

com

bina

tion

of

• K

now

ledg

e of

va

riou

s cu

ts o

f sa

ndw

iche

s •

Sala

ds a

nd s

alad

dr

essi

ngs.

• T

em

pe

ratu

re

cont

rol.

• H

ygie

ne (

food

, eq

uipm

ent

and

kitc

hen)

.

C

uttin

g sk

ill.

Fo

od p

rese

ntat

ion

skill

s

Coo

king

skill

.

Gar

nish

ing

skill

.

Food

styl

ing

skill

.

C2:

Pre

pare

sa

lads

, ho

rsed

evre

and

sa

lad

dres

sing

s

I. C

lean

an

d

was

h in

gred

ient

s II.

C

ut in

gred

ient

s for

sala

ds

and

hoer

sede

vre

III.

Mak

e sa

lads

dre

ssin

gs

IV.

Dre

ss

sala

ds

and

hors

edev

res a

s per

SO

S V.

G

arni

sh a

nd se

rve

I. A

ppro

pria

te s

alad

dre

ssin

gs

used

.II

. Sa

lads

and

hor

sd’e

ouvr

es

prep

ared

in li

ne w

ith la

id d

own

stan

dard

pro

cedu

res

III.

Sala

d an

d ho

rs d

’oeu

vres

stor

ed

acco

rdin

g to

laid

dow

n st

orag

e pr

oced

ures

.IV

. Sa

lad

and

hors

d’o

euvr

es

garn

ishe

d ac

cord

ing

to S

HEQ

C3:

Pre

pare

col

d m

eats

.I.

Wei

gh in

gred

ient

sII

. Pr

epar

e fo

rce

mea

t II

I. C

ook

forc

e m

eat

IV.

Slic

e m

eats

V.

Pres

ent a

nd se

rve

VI.

Stor

e co

ld m

eats

• Fo

rce

mea

ts p

repa

red

in l

ine

with

stan

dard

ised

reci

pe

• SH

EQ st

anda

rds a

dher

ed to

•

Cor

rect

sto

rage

tem

pera

ture

m

aint

aine

d.

• K

now

ledg

e of

va

rious

cold

mea

ts.•

Kno

wle

dge

on

tem

pera

ture

of

cont

rol s

yste

ms.

C

uttin

g sk

ill.

G

arni

shin

g sk

ill.

Pr

esen

tatio

n sk

ill

Coo

king

te

chni

ques


1712

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:

Serr

ated

kni

fe, g

rate

r, ha

nd p

eele

r, cu

rvin

g kn

ife, t

errin

e m

ould

s, w

hisk

, mea

t min

cer

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

The

Col

d ki

tche

n/ G

arde

Man

ger k

itche

n sh

ould

alw

ays b

e ke

pt b

etw

een

1 an

d 10

deg

rees

Cel

sius

, the

act

ual c

old

room

s sho

uld

be k

ept b

etw

een

1 an

d 5

degr

ees C

elsi

us a

s foo

d pr

oduc

ed in

the

cold

kitc

hen

is e

asily

affe

cted

by

tem

pera

ture

and

can

eas

ily b

ecom

e hi

ghly

poi

sono

us

IND

UST

RIA

L T

RA

ININ

G A

ND

TR

AD

E T

EST

ING

SK

ILL

S PR

OFI

CIE

NC

Y S

CH

ED

UL

E

CO

DE

IND

UST

RY

T

RA

DE

/ OC

CU

PAT

ION

C

LA

SS/L

EV

EL

HO

SPIT

AL

ITY

C

HE

F O

NE

DU

TY C

: C

ook

mea

t dis

hes

Pre

-req

uisi

tes:

A

ppro

val D

ate:

R

evie

w D

ate:

S.I. 255 of 2021

1737

15.7 To know the keeping quality or shelf life of bread products. 15.8 To be able to prepare and use sour dough.

E. Pastries: 1200 hours (20%) 16.1 To have a comprehension knowledge of the different types of pastries. 16.2 To have an expensive in the skills and techniques when handling pastry. 16.3 To have knowledge of products made from each type of pastry. 16.4 To an understand oven or cooking temperatures for different pastry.

16.6 To have an understanding of causes faults and remedies in pastries. 16.7 To know the keeping qualities of pastry dough. 16.8 To become familiar with the shelf life of different pastry products. 16.9 To be able to classify both sweet and savoury, short puff and choux pastries. 16.10 To demonstrate a similarity with pastry creams.

F. Cakes, cake decoration, biscuits and cookies; 1200 hours (20%) 17. Cakes 17.1 To be knowledgeable of skills and techniques in cake making.

ingredients. 17.3 To have an experience in the preparation of different cakes using traditional

and modern methods. 17.4 To be able to classify cakes. 17.5 To develop basic skills in making different shapes of cakes that suit the occasion. 17.6 To be able to control oven temperatures for different types of cakes. 17.7 To have the knowledge of cake faults and remedies. 17.8 To be familiar with the shelf life of cakes. 17.9 To be able to use cake leftovers or pieces in other dishes or products.

18. Cake decoration: 18.1 To have the ability to prepare and apply different types of icings. 18.2 To have knowledge in advantages and disadvantages of using different types

of icings. 18.3 To have the ability to prepare plastic icing and almond paste. 18.4 To be able to match the type of icing on different types of cakes.

Creams: 18.4 To be able to prepare various types of creams. 18.5 To have the skill of using creams when decorating cakes.

18.6 To be knowledgeable in the consistency of creams before applying them on cakes.


1736

10. Essence and colourings10.1 To experience the uses, functions of essence and colourings in baking.10.2 To understand the effects of essence and colourings.10.3 To have a knowledge of colour combination.10.4 An ability to store the essence and colourings.

11. Salt11.2 Have knowledge in the storage of salt.11.2 To learn various uses of salt.11.3 To know the effects of salt in bakery.11.4 To understand the properties of salt in bakery.

12. Chocolates12.1 To have an understanding of chocolate making process.12.3 To become familiar with the quality and type of chocolates.12.4 To develop basic skill in chocolate decorations or works.12.5 To learn various uses of different chocolates.12.6 An ability to store chocolates.

13. Gelatine13.1 To be able to determine good quality, uses and its storage.13.2 To know the effects of gelatine in bakery.13.3 To learn various uses of gelatine.

14. Fruits and vegetables14.1 To learn various methods for preparing and cooking fresh fruits and vegetables:14.2 To learn various methods for preparing and cooking fresh fruits.14.3 To develop the skill in fruit carving.14.4 To know the methods of preservation of fruits.14.5 To know the storage of fruits and vegetables.14.6 To be able to prepare juices, smoothes and shake.

D. Bread: 900 (15%)15. To develop basic skills in different bread making process

15.2 To acquire knowledge in the recipes in bread making and other bread products.15.3 To have an understanding oven temperature for different bread products.

15.5 To be able to distinguish faults, causes and remedies in bread products.15.6 To gain experience in the packaging and storage of bread and other bread and

other bread products.

S.I. 255 of 2021

1713

TASK

STEP

SPR

OFI

CIE

NC

YIN

DIC

ATO

RS

REL

ATED

KN

OW

LED

GE

WO

RK

PLA

CE

ESS

ENTI

AL

SKIL

LS

E1: C

ook

mea

t st

ews (

beef

, po

ultry

, lam

b,

gam

e)

I. Se

ason

the

mea

tII

. Se

al th

e m

eat.

III.

Add

ingr

edie

nts

and

cook

to

a re

quire

d co

lour

.IV

. A

dd c

ooki

ng li

quid

.V.

B

ring

to b

oil

VI.

Red

uce

heat

and

sim

mer

. V

II.

Skim

V

III.

Cor

rect

sea

soni

ng a

nd s

auce

co

nsis

tenc

y.IX

. G

arni

sh a

nd se

rve.

I. St

ew o

f sta

ndar

d co

lour

co

oked

(bro

wn

for b

eef

and

whi

te fo

r chi

cken

).II

. C

onsi

sten

cy o

f coa

ting

natu

re.

III.

App

ropr

iate

mea

t cut

s us

ed.

eg.

Top

side

, si

lver

side

etc

.IV

. C

uts

of m

eat s

tand

ard

and

of e

ven

size

. eg

. C

ubes

, ch

icke

n sa

uté

cuts

.

• K

now

ledg

e of

sauc

es.

• K

now

ledg

e of

coo

king

m

etho

ds a

nd t

echn

ique

s fo

r all

mea

ts.

• K

now

ledg

e of

var

ious

m

eat

dish

es e

.g.

Bee

f W

ellin

gton

, Sh

epar

d’s

Pie.

• K

now

ledg

e of

sui

tabl

e eq

uipm

ent f

or u

se.

M

easu

ring

skill

.

Seal

ing

of m

eat s

kill.

C

ooki

ng sk

ill.

Ti

min

g sk

ill.

C

uttin

g sk

ill.

B

utch

ery

and

debo

ning

sk

ill

E2: R

oast

ca

rver

y m

eat

I. C

arry

out

mis

en

plac

e, b

oil

mea

t joi

nt/ c

ut w

ith b

ouqu

et

grai

n.II

. Se

ason

the

mea

tII

I. Pl

ace

mea

t in

oven

with

fatty

si

de u

p (b

eef)

and

chic

ken

on

its si

de.

IV.

Roa

st

at

appr

opri

ate

tem

pera

ture

s unt

il co

oked

V.

B

aste

/gla

ze m

eat

whi

le

roas

ting

VI.

Res

t the

roa

st in

alu

min

ium

fo

il be

fore

cur

ving

, ser

ving

.V

II.

Dre

ss a

nd s

erve

wit

h ap

prop

riate

sauc

e.

I. Ro

ast m

ust b

e bro

wn

in

colo

ur.

II.

Roas

t mus

t be j

uicy

and

tend

er.

III.

Bas

te/g

laze

mea

t whi

le

roas

ting.

• K

now

ledg

e of

diff

eren

t ty

pes

of m

eat

cuts

e.g

. sh

ould

er o

f lam

b.

• C

ooki

ng m

etho

ds a

nd

tech

niqu

es.

Deb

onin

g sk

ills

But

cher

y sk

ills

Car

very

skill

sC

ooki

ng sk

ills

Deb

onin

g sk

ills

Roa

stin

g sk

ills

Tim

ing

skill

s


1714

TASK

STEP

SPR

OFI

CIE

NC

YIN

DIC

ATO

RS

REL

ATED

KN

OW

LED

GE

WO

RK

PLA

CE

ESS

ENTI

AL

SKIL

LS

E3: G

rill m

eat

I. Se

ason

and

mar

inad

e th

e m

eat.

II.

Bas

te w

hile

gril

ling.

III.

Gril

l to

the

requ

ired

degr

ee.

I. R

are

mea

t-re

d an

d bl

oody

(au

bleu

).II

. U

nder

don

e m

eat–

re

ddish

pin

k (s

aign

ant).

III.

Med

ium

to ra

re m

eat –

pi

nk (a

ppoi

nt).

IV.

Wel

l do

ne m

eat–

clea

r (b

en c

uit).

V.

Mea

t jui

cy a

nd te

nder

.

• K

now

ledg

e of

var

ious

ty

pes o

f mea

t cut

s.•

Kno

wle

dge

of g

rillin

g.•

Kno

wle

dge

of s

uita

ble

equi

pmen

t for

use

.

Ti

min

g sk

ills

C

uttin

g sk

ills

M

easu

ring

skill

s

Coo

king

skill

s

Deb

onin

g sk

ills

C

arvi

ng sk

ills

Coo

k fi

sh a

nd

sea

food

II

. Fi

llet a

nd sk

in.

IV.

Coo

k V

Mix

ing

of in

gred

ient

s don

e in

line

with

reci

pe

Cor

rect

tem

pera

ture

use

d U

se o

f pe

rson

al p

rote

ctiv

e cl

othi

ng

SHEQ

stan

dard

adh

ered

to

Coo

king

tim

elin

es ad

here

d to

App

ropr

iate

acc

ompa

nim

ent

Kno

wle

dge

of

cook

ing

tech

niqu

es

Kno

wle

dge o

f sto

ring

cond

ition

Fille

ting

and

shel

ling

skill

Coo

king

skill

Cut

ting

skill

M

easu

ring

skill

Sk

inni

ng a

nd d

ebon

ing

skill

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:

Fork

, But

cher

kni

fe, b

onin

g kn

ife, C

urvi

ng k

nife

, tin

foil,

serv

ing

spoo

n fo

r bas

ting

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

S.I. 255 of 2021

1735

C. Uses of other bakery products 5.1 Eggs and their substitutes. 5.2 To become familiar with the quality, purchase and storage of eggs in pastry

kitchen. 5.3 Knowledge in different types of sugars used in pastry and storage. 5.4 Should have appreciation of herbs and spices used in pastry. 5.5 An ability to use butter and margarine in preparation of various products 6. Fats and oils 6.1 To be able to distinguish the different types of fats and oils and their uses in

pastry products. 6.2 To understand all available varieties of fats and oils, and their uses in various

pastry products. 6.3 To understand proper storage of fats and oils. 6.4 To understand the quality purchasing points of fats and oils.

7. Sugar and syrups 7.1 To become familiar with quality and purchase of sugars. 7.2 To be able to differentiate different types of sugars. 7.3 Acquire a working knowledgeable of different sugars suitable for different

products. 7.4 To understand properties of different sugars and their uses. 7.5 To be familiar with the storage of sugars. 7.6 To develop basic skills in sugar work.

8. Raising agents 8.1 To be able to distinguish the different types of raising agents and their substitutes. 8.2 To understand the properties and storage of raising agents and their substitutes. 8.3 To learn various uses of raising agents. 8.4 To understand the quality purchasing points of raising agents.

9. Milk and Milk products 9.1 To learn various process in milk productions. 9.2 To become familiar with uses of milk and milk products. 9.3 To understand the storage of milk and milk products. 9.4 To know the nutritional value of milk. 9.5 Should be able to know the effects of milk in bakery. 9.6 A working knowledge of other substitutes for milk in baking.


1734

Designation of a new trade: Pastry ChefFIRST SCHEDULE (Section 7)

PRACTICAL TRAINING OF PASTRY CHEFS

A. Core basics (300 hours) 5% 1. Core organisation (1 hour) 1% 1.1 To understand the organisational structure and core business. 1.2 To have a basic understanding of the functions of all departments in the Pastry

kitchen. 1.3 To know the pastry brigade (organo-gram) and become aware of house rules

and policies. 1.4 To complete a thorough orientation of all pastry sections and their functions. 1.5 To have full knowledge of health, safety and hygiene in the pastry kitchen.

2. Basic skills (120 hours) 2% 1.1 To recognise the use of all pastry utensils and equipments. 1.2 To demonstrate a working knowledge of all different types of utensils and their

uses. 1.3 To demonstrate a working knowledge of all kitchen equipment and their

individual uses with an awareness of safety features and procedures. 1.4 To be familiar with pastry processes techniques and terms.

3. Related tasks (120 hours) 2% 1.1 To demonstrate a working knowledge in purchasing receiving and checking

for invoice accuracy according to item count and weight. 1.2

dairy products. 1.3 To be aware of procedures in storing and rotating raw and baked products. 1.4 To be able to request from stores and keep records of inventory. 1.5 To demonstrate the ability to clean and maintain kitchen equipments and sanitise

all areas of food preparation and storage in the kitchen.

B. Description of pastry commodities, properties and functions.

4.7 To become familiar with quality and purchase of eggs.

S.I. 255 of 2021

1715

IND

UST

RIA

L T

RA

ININ

G A

ND

TR

AD

E T

EST

ING

SK

ILL

S PR

OFI

CIE

NC

Y S

CH

ED

UL

E

CO

DE

IND

UST

RY

T

RA

DE

/OC

CU

PAT

ION

C

LA

SS/L

EV

EL

HO

SPIT

AL

ITY

C

HE

F O

NE

DU

TY D

: Pre

pare

des

sert

s. P

re-r

equi

site

s:

App

rova

l Dat

e:

Rev

iew

Dat

e:

TASK

STEP

SPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

ELAT

ED K

NO

WLE

DG

EW

OR

KPL

AC

E E

SSEN

TIA

L SK

ILLS

F1: P

repa

re

suga

r pas

try

I. W

eigh

ingr

edie

nts.

II.

Rub

in fa

t. II

I. A

dd e

gg a

nd s

ugar

mix

ture

to

light

ly.

IV.

Res

t sug

ar p

astry

in th

e fr

idge

.V.

Ro

ll ou

t sug

ar p

astry

to st

anda

rd

thic

knes

s.V

I. B

ake

blin

d.V

II. U

se su

gar p

astry

for a

var

iety

of

pies

.

I. Su

gar p

astry

mix

ture

sm

ooth

.II

. Su

gar p

astry

mix

ture

no

n st

icky

.II

I. So

ft s

ugar

pas

try

case

.IV

. Fl

at su

gar p

astry

case

ba

ked.

• K

now

ledg

e of

var

ious

de

sser

ts p

rodu

ced

from

su

gar p

astry

.•

Kno

wle

dge o

f com

mod

ities

.•

Use

, car

e an

d m

aint

enan

ce

of to

ols a

nd e

quip

men

t.•

Hyg

iene

and

pro

per s

tora

ge

of d

esse

rts.

• B

akin

g te

chni

ques

.

R

ubbi

ng in

skill

R

ollin

g an

d lif

ting

of su

gar p

astry

skill

Es

timat

ion

skill

C

alcu

latio

n sk

ill


1716

TASK

STEP

SPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

ELAT

ED K

NO

WLE

DG

EW

OR

KPL

AC

E E

SSEN

TIA

L SK

ILLS

F2: P

repa

re

chou

x pa

stry

.

I. W

eigh

ingr

edie

nts.

II.

Mel

t fat

and

salt

in b

oilin

g w

ater

III.

Coo

k ch

oux

past

ry.

IV.

Coo

l the

cho

ux p

astry

.V.

A

dd e

ggs.

VI.

Pipe

and

bake

chou

x pa

stry

.i.e

.

and

écla

irs.

I. Sm

ooth

chou

x pa

stry

m

ixtu

re.

II.

Cho

ux p

astr

y ca

se

to b

e lig

ht a

nd w

ell

risen

.

• K

now

ledg

e of v

ario

us d

esse

rts

from

cho

ux p

astry

.•

Kno

wle

dge

of c

omm

oditi

es•

Use

, car

e an

d m

aint

enan

ce o

f to

ols a

nd e

quip

men

t.•

Hyg

iene

and

prop

er st

orag

e of

dess

erts

.•

Bak

ing

tech

niqu

es.

Es

timat

ion

skill

.

Cal

cula

tion

skill

.

Bak

ing

skill

.

Pipi

ng sk

ill.

F3: P

repa

re

puff

past

ry.

I. W

eigh

ingr

edie

nts.

III.

Mix

in

cold

wat

er a

nd l

emon

ju

ice.

IV.

Rol

l out

the

doug

h.

doug

h.V

I. R

est p

uff p

astry

in fr

idge

.V

II.

Rol

l out

and

bak

e

• K

now

ledg

e of

mak

ing

puff

past

ry d

ough

.•

Kno

wle

dge

of v

ario

us

dess

erts

pro

duce

d fr

om p

uff

past

ry.

• K

now

ledg

e of c

omm

oditi

es.

• U

se, c

are

and

mai

nten

ance

of

tool

s and

equ

ipm

ent.

• H

ygie

ne a

nd p

rope

r sto

rage

of

des

serts

.•

Met

hods

of

cook

ing

and

tech

niqu

es.

Es

timat

ion

skill

.

Cal

cula

tion

skill

.

Coo

king

out

skill

.

Pipi

ng sk

ill.

S.I. 255 of 2021

1733

SPECIFIC WORKER TRAITS REQUIRED TO COMPLETE THIS DUTY:

Cleanliness Team player Integrity Goal getterHonest Goal oriented Reliable PunctualityFocused Trustworthy Sober minded C


1732

Prov

erB

read

kni

feD

ough

ther

mom

eter

Bak

ing

tins a

nd tr

ays

Pale

tte k

nife

Past

ry b

rush

Rol

ling

pin

Scis

sors

Ove

n gl

oves

Rul

erW

hisk

Pipi

ng b

agN

ozzl

esC

oolin

g ra

cks

Mou

lder

Slic

ing

mac

hine

Rou

nder

Col

d ro

omIn

dust

rial s

tove

Sauc

e pa

nPa

stry

shee

ter

Cut

ters

Frie

rD

ough

nut r

obot

Firs

t aid

kit

Mea

surin

g ju

gsTr

ays

Dec

orat

ing

tool

sLa

b te

stin

g eq

uipm

ent

Mix

ing

jars

Spoo

nsTu

rn ta

bles

Scal

esW

ork

Ben

ches

Pans

Clin

g w

rap

Tins

Ref

riger

ator

Cak

e lif

ter

Cra

tes

Seal

ers

Fork

lifts

Palle

ts

MAT

ER

IAL

S

Cle

anin

g m

ater

ials

St

atio

nery

Pe

rson

al p

rote

ctiv

e eq

uipm

ent

Raw

mat

eria

ls

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

Firs

t aid

Pe

rson

al h

ygie

ne

Food

safe

ty a

nd h

ygie

ne

Wor

ksho

p sa

fety

and

hea

lthH

ouse

keep

ing

S.I. 255 of 2021

1717

TASK

STEP

SPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

ELAT

ED K

NO

WLE

DG

EW

OR

KPL

AC

E E

SSEN

TIA

L SK

ILLS

F4: P

repa

re

gela

tine

base

d de

sser

ts

I. W

eigh

of i

ngre

dien

ts.

II.

Mix

ingr

edie

nts

III.

Add

dis

solv

ed g

elat

ine

IV.

Set d

esse

rt in

frid

ge/ c

old

room

. V.

Fi

nish

off

and

serv

e

I. D

esse

rt pr

epar

ed i

n lin

e with

the s

tand

ard

reci

pe

II.

Des

sert

fre

e fr

om

gel

atin

e/su

gar

gr

anul

es.

III.

Des

sert

set

to

jelly

lik

e co

nsis

tenc

y.

• K

now

ledg

e of

var

ious

co

mpo

und

dess

erts

•

Kno

wle

dge

of p

rope

rties

of

gela

tine.

• La

test

food

tren

ds in

des

sert

prep

arat

ion

and

vari

ous

garn

ishi

ng a

rt w

ork

usin

g ch

ocol

ate,

suga

r wor

k.•

Kno

wle

dge

of c

omm

oditi

es

used

in p

astry

wor

k.•

Hyg

ieni

c sto

rage

of d

esse

rts.

W

hisk

ing

skill

M

easu

ring

skill

.

Estim

atio

n sk

ill.

Fo

od st

ylin

g sk

ill.

D

ecor

atin

g sk

ill.

Pr

esen

tatio

n sk

ill.

F5: P

repa

re

cake

sI.

Wei

ghtin

g in

gred

ient

sII

. Pr

epar

e cak

es d

epen

ding

on

the

met

hod

III.

Bak

e IV

. D

ecor

ate c

ake d

epen

ding

on

the

type

of c

ake

and

serv

eV.

St

ore

cake

s

II.

Ligh

t cak

e.II

I. Fi

nish

ed o

ff ap

prop

riate

ly

• K

now

ledg

e of

cak

e m

akin

g m

etho

ds•

Kno

wle

dge

of v

ario

us c

ake

• K

now

ledg

e of c

ake i

cing

and

deco

ratio

n m

etho

ds

W

hisk

ing

skill

M

easu

ring

skill

Ti

min

g sk

ill.

Es

timat

ion

skill

.

Cak

e ic

ing

skill

.

Cak

e de

cora

tion

sk

ill.

Pi

ping

skill

.

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:Pi

ping

bag

with

noz

zles

, pas

try b

rush

, pal

let k

nife

, bak

ing

tins a

nd tr

ays,

whi

sk, s

ervi

ce b

owls

.

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:C

autio

n to

be

take

n w

hen

usin

g co

nvec

tiona

l ove

ns a

s one

can

eas

ily b

urn

from

the

hot a

ir bl

owin

g in

the

oven

.


1718

IND

UST

RIA

L T

RA

ININ

G A

ND

TR

AD

E T

EST

ING

SK

ILL

S PR

OFI

CIE

NC

Y S

CH

ED

UL

E

CO

DE

IND

UST

RY

T

RA

DE

/ OC

CU

PAT

ION

C

LA

SS/L

EV

EL

HO

SPIT

AL

ITY

C

HE

F O

NE

DU

TY E

: Pre

pare

pas

trie

s.

Pre-

requ

isite

s:

App

rova

l Dat

e:

Rev

iew

Dat

e:

TASK

STE

PSPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

EL

ATE

DK

NO

WL

ED

GE

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

S

G1:

Pre

pare

D

anis

h do

ugh

I. W

eigh

of i

ngre

dien

ts

III.

Mix

in y

east

.IV

. A

dd li

quid

V.

R

oll o

ut d

ough

.V

I. La

min

ate

doug

h.V

II.

Prov

e an

d ba

ke D

anis

h do

ugh.

I. In

gred

ient

s w

eigh

ed o

ut

appr

opria

te

II.

Puffy

pastr

y mix

ture

to sh

ow

laye

rs o

f lam

inat

ed fa

t.II

I. Pu

ff pa

stry

ligh

t and

cris

py.

• D

iffer

ent t

ypes

of D

anish

pas

tries

e.

g., c

rois

sant

s, cu

star

d D

anis

h,

appl

e D

anis

h•

Kno

wle

dge o

n ha

ndlin

g of

yea

st.

• U

se,

care

and

mai

nten

ance

of

equi

pmen

t.•

Bak

ing

tech

niqu

es

Es

timat

ion

skill

.

Cal

cula

tion

skill

.

Mea

surin

g sk

ill.

La

min

atio

n sk

ill.

S.I. 255 of 2021

1731

DU

TY D

: PA

CK

AG

ING

AN

D D

ISPA

TC

H

Pre-

requ

isite

s:

App

rova

l Dat

e:

Rev

iew

Dat

e:

TASK

STE

PSPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

EL

ATE

DK

NO

WL

ED

GE

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

S

D1

Stor

e pr

oduc

tsSo

rt pr

oduc

ts

Sel

ect

app

rop

riat

e pa

ckag

ing

Iden

tify

suita

ble

stor

age

Rec

ord

prod

ucts

Prod

uctio

n lis

t gen

erat

edPa

ckag

ing

list i

s com

pile

dPr

oduc

ts s

tore

d ac

cord

ing

to

Prod

uct r

ange

Bak

ery

oper

atio

nsPr

oduc

tion

syst

ems

Supe

rvis

ion

Bud

getin

g an

d C

ostin

gR

ecip

esPr

inci

ples

of E

cono

mic

sSa

fety

and

Hea

lth p

ract

ices

Bas

ic B

aker

y m

aint

enan

ce

Equi

pmen

tIn

vent

ory

man

agem

ent

Com

mun

icat

ion

Supe

rvis

ion

Plan

ning

Cos

ting

Mar

ketin

gC

ompu

ter l

itera

cyN

umer

acy

and

liter

acy

Ana

lytic

al

D2

Ord

er p

acka

ging

m

ater

ial

Sele

ct ap

prop

riate

pac

kage

R

aise

requ

isiti

onC

olle

ct p

acka

ging

mat

eria

l

Prod

uct l

ist g

ener

ated

Pac

kagi

ng m

ater

ial

list

ge

nera

ted

Is

sue

vouc

her s

igne

d G

VR

com

plet

ed

D3 D

ispat

ch p

rodu

cts

Sort

prod

ucts

acc

ordi

ng to

pr

oced

ure

Sele

ct p

acka

ging

mat

eria

lPa

ck pr

oduc

ts ap

prop

riate

lyD

istri

bute

pro

duct

s as

per

re

quire

men

t

Prod

uct l

ist g

ener

ated

P

acka

ging

mat

eria

l li

st

com

plet

ed

Dis

tribu

tion

list c

ompl

eted

Dis

patc

h sh

eet c

ompl

eted

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:

Com

pute

r and

acc

esso

ries

Dou

gh m

ixer

Cam

era

Scal

ePr

inte

rO

ven

Wor

k be

nch


1730

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:

Ref

riger

ator

, Coo

ling

rack

s, Pr

over

s, C

onve

yers

, Ske

wer

s, ov

en g

love

s M

ATE

RIA

LS

Test

ing

chem

ical

sSt

atio

nery

PPE

Raw

mat

eria

ls

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

Firs

t aid

Pe

rson

al h

ygie

ne

Food

safe

ty a

nd h

ygie

ne

Wor

ksho

p sa

fety

and

hea

lthH

ouse

keep

ing

SPE

CIF

IC W

OR

KE

R T

RA

ITS

RE

QU

IRE

D T

O C

OM

PLE

TE

TH

IS D

UT

Y:

Cle

anlin

ess

Team

pla

yer

Inte

grity

G

oal g

ette

rH

ones

t G

oal o

rient

ed

Rel

iabl

e Pu

nctu

ality

Focu

sed

S.I. 255 of 2021

1719

TASK

STE

PSPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

EL

ATE

DK

NO

WL

ED

GE

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

S

G2:

Pre

pare

sc

ones

I. W

eigh

ting

of in

gred

ient

s

III.

Add

egg

and

sug

ar

mix

ture

.

in l

ine

with

the

rec

ipe

requ

irem

ents

e.g.

raisi

ngs

for f

ruit

scon

es ch

eese

for

chee

se s

cone

s, h

andl

e lig

htly

.V.

R

oll o

ut sc

one

doug

h V

I. C

ut o

ut a

nd b

ake

II.

Scon

es li

ght i

n w

eigh

t.II

I. Sc

ones

uni

form

in si

ze.

Kno

wle

dge

of f

lavo

r of

sc

ones

.K

now

ledg

e of

com

mod

ities

K

now

ledg

e of

rub

bing

in

met

hods

.U

se, c

are

and

mai

nten

ance

of

equi

pmen

t.

Estim

atio

n sk

ills

Rub

bing

in sk

ills

Mea

surin

g sk

ills.

G3:

Pre

pare

br

ead

doug

hI.

Wei

ghtin

g in

gred

ient

s II

. M

ix d

ry i

ngre

dien

ts

III.

Add

yea

stIV

. A

d liq

uid

V.

K

nead

bre

ad d

ough

V

I. A

llow

dou

gh to

pro

ve.

VII

. K

nock

bac

k do

ugh

.shar

p an

d pr

ove

VII

I. B

ake.

I. Te

xtur

e –s

oft a

nd li

ght

II.

Prod

uct w

ell r

isen

.II

I. C

lear

sha

pe f

orm

ed e

.g.

Fren

ch b

read

, tw

ist b

read

etc

.

Kno

wle

dge

of h

andl

ing

of

yeas

t.K

now

ledg

e an

d ty

pes

of

com

mod

ities

.K

now

ledg

e of

bre

ad m

akin

g te

chni

ques

Tim

ing

skill

sEs

timat

ion

skill

sR

ubbi

ng in

skill

sK

nock

ing

back

sk

ills

G4:

Pre

pare

I.

Wei

gh a

ll in

gred

ient

s II

. M

ix a

ll dr

y in

gred

ient

s II

I. Fo

ld in

ingr

edie

nts

V.

Bak

e an

d se

rve

K

now

ledg

e of v

ario

us ty

pes o

f

K

now

ledg

e of

com

mod

ities

Bak

ing

tech

niqu

es

M

easu

ring

skill

s

Estim

atio

n sk

ills

D

ecor

atin

g sk

ill

Serv

ing

skill

.


1720

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:R

ollin

g pi

n, p

ipin

g ba

g w

ith n

ozzl

es, s

cone

cut

ters

, pas

try b

rush

,

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

Con

vent

iona

l ove

n to

be

used

cau

tious

ly to

avo

id b

urns

IND

UST

RIA

L T

RA

ININ

G A

ND

TR

AD

E T

EST

ING

SK

ILL

S PR

OFI

CIE

NC

Y S

CH

ED

UL

E

CO

DE

IND

UST

RY

T

RA

DE

/ OC

CU

PAT

ION

C

LA

SS/L

EV

EL

HO

SPIT

AL

ITY

C

HE

F O

NE

DU

TY F

: Veg

etab

le a

nd st

arch

dis

hes

Pre-

requ

isite

s:

App

rova

l Dat

e:

Rev

iew

Dat

e:

TASK

STE

PSPR

OFI

CIE

NC

Y IN

DIC

ATO

RS

RE

LAT

ED

KN

OW

LE

DG

EW

OR

KPL

AC

E E

SSE

NT

IAL

SKIL

LS

J1: P

repa

re

root

ve

geta

bles

e.

g. c

arro

ts

I. W

ash

and

peel

veg

etab

les.

II.

Cut

into

requ

ired

shap

es.

III.

Brin

g to

boi

l in

cold

sal

ty

wat

er.

IV.

Dra

in v

eget

able

s V.

Se

ason

and

serv

e

I. W

ash

vege

tabl

e co

rrec

tly

II.

Vege

tabl

e pe

eled

and

cut i

n lin

e w

ith st

anda

rd re

cipe

II

I. C

ooke

d in

lin

e s

tand

ardi

sed

reci

pe

Kno

wle

dge

of v

eget

able

Kno

wle

dge

of v

eget

able

cu

ts.

Use

of e

quip

men

t.

Coo

king

skill

.C

uttin

g sk

ill.

Turn

ing

skill

.M

easu

rem

ent s

kill

S.I. 255 of 2021

1729

DU

TY C

: BA

KIN

GPr

e-re

quis

ites:

A

ppro

val D

ate:

R

evie

w D

ate:

TASK

STEP

SPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

ELAT

EDK

NO

WLE

DG

EW

OR

KPL

AC

E E

SSEN

TIA

L SK

ILLS

C1

Set b

akin

g eq

uipm

ent

para

met

ers

Wea

r app

ropr

iate

PPE

Sele

ct e

quip

men

t to

be u

sed

Che

ck e

quip

men

t for

func

tiona

lity

Cle

an a

nd st

erili

se e

quip

men

tSe

t tim

es, t

empe

ratu

res,

hum

idity

an

d sp

eed

acco

rdin

g to

pro

duct

Che

ck e

quip

men

t pe

rfor

man

ce

agai

nst s

et p

roce

dure

s A

pply

cor

rect

ive

mea

sure

s

App

ropr

iate

PPE

wor

nA

lis

t of

app

ropr

iate

eq

uipm

ent i

s com

pile

dE

quip

men

t re

quis

ition

is

com

plet

ed c

orre

ctly

Equi

pmen

t is c

olle

cted

Equi

pmen

t is s

et fo

r use

Sta

nd

ard

s o

per

atin

g pr

oced

ures

adh

ered

to

Ra

w

ma

teri

als

co

mpo

sitio

nFo

od c

hem

istry

Equi

pmen

t ope

ratio

nsTe

stin

g m

etho

dsR

esul

ts in

terp

reta

tion

Hea

lth a

nd sa

fety

Bak

ing

proc

esse

s

Mou

ldin

gM

aint

enan

ce

Com

mun

icat

ion

Supe

rvis

ion

Plan

ning

Org

anis

ing

Com

pute

r lite

racy

Num

erac

y an

d lit

erac

yA

naly

tical

C2

Proc

ess

batte

r/do

ugh

Sele

ct ap

prop

riate

pro

duct

han

dlin

g up

pro

cedu

res

Cal

cula

te y

ield

M

onito

r ove

n pa

ram

eter

s M

onito

r pro

duct

col

our

Qua

lity

chec

klis

t com

plet

ed

Yie

ld sh

eet c

ompl

eted

Va

rianc

es re

cord

edC

orre

ctiv

e m

easu

res

impl

emen

ted

Prod

uct

asse

ssm

ent

shee

t co

mpl

eted

C4

App

ly

Sort

prod

uct a

ccor

ding

to ty

pe o

f

App

ly c

oat a

s per

requ

irem

ent

Qua

lity

con

trol

she

ets

com

plet

edPr

oduc

t lis

t she

et c

ompl

eted

Fini

shes

shee

t com

plet

ed

Eval

uatio

n sh

eet c

ompl

eted


1728

Moulder Slicing machineRounder Cold room Industrial stove Sauce panCling wrap Flour bins Scoops Dividers

MATERIALSRaw materialsCleaning materialsStationeryPPEPackaging

HEALTH, SAFETY AND ENVIRONMENTAL ISSUES RELATED TO THIS DUTY:First aid Personal hygiene Food safety and hygiene Workshop safety and healthHousekeeping

SPECIFIC WORKER TRAITS REQUIRED TO COMPLETE THIS DUTY:Cleanliness Team player Integrity Goal getterHonest Goal oriented Reliable PunctualityFocused

S.I. 255 of 2021

1721

J2: P

repa

re st

em

vege

tabl

es e

.g

cele

ry

I. Re

mov

e tip

s of l

eave

s.II

. W

ash

vege

tabl

esII

I. C

ook

IV.

Ref

resh

and

serv

e .

I. Ve

geta

bles

are

coo

ked

in li

ne

with

stan

dard

ised

reci

pe S

tem

te

nder

II.

SHEQ

stan

dard

adh

ered

to

III.

App

ropr

iate

stor

age

• K

now

ledg

e of

coo

king

m

etho

ds a

nd te

chni

ques

.•

Kno

wle

dge

of v

eget

able

cl

asse

s.•

Kno

wle

dge

of s

tora

ge

tech

niqu

es

• K

now

ledg

e of

coo

king

m

etho

ds a

nd te

chni

ques

• K

now

ledg

e of

veg

etab

le

clas

ses.

• K

now

ledg

e of

coo

king

m

etho

ds a

nd te

chni

ques

• K

now

ledg

e of

veg

etab

le

clas

ses.

C

uttin

g sk

ill.

C

ooki

ng sk

ill.

Cut

ting

skill

.

Coo

king

skill

.J3

: Pre

pare

bul

b ve

geta

bles

e.g

be

etro

ot.

I. W

ash

pee

l and

cut

II

. C

ook

III.

Stra

in IV

. Se

rve

leaf

y ve

geta

bles

I. W

ash

an

d

C

ut

vege

tabl

es

II.

Bla

nch

III.

Ref

resh

IV.

Seas

on a

nd se

rve

Coo

k st

arch

es

dish

es

I. B

oil w

ater

II

. A

dd st

arch

III.

Allo

w to

sim

mer

IV

. S

erve

I. Pr

epar

ed in

line

with

stan

dard

re

cipe

II.

Sta

nd

ard

ise

coo

kin

g te

mpe

ratu

re a

dher

ed to

II

I. SH

EQ st

anda

rd o

bser

ved

•K

now

ledg

e of

coo

king

m

etho

ds a

nd te

chni

ques

.•

Kno

wle

dge

of c

orn

star

ch.

Coo

king

skill

.Es

timat

ing

skill

.

TASK

STE

PSPR

OFI

CIE

NC

Y IN

DIC

ATO

RS

RE

LAT

ED

KN

OW

LE

DG

EW

OR

KPL

AC

E E

SSE

NT

IAL

SKIL

LS


1722

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:

Vege

tabl

e pe

eler

, col

ande

r, ch

oppi

ng k

nife

, ste

amer

.

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

on th

e pe

stic

ides

, fer

tiliz

ers u

sed

on th

e ve

geta

bles

to a

void

food

poi

soni

ng a

nd c

hem

ical

inge

stio

n by

the

cons

umer

. Veg

etab

le su

pplie

rs sh

ould

und

ergo

ve

tting

to b

e in

spec

ted

on h

ow th

ey h

arve

st st

ore

and

deliv

er fr

esh

frui

t and

veg

etab

les t

o th

e ho

tels

for m

aint

enan

ce o

f hea

lth st

anda

rds a

s wel

l as t

o ru

le

out p

estic

ides

and

ferti

lizer

s tha

t are

env

ironm

enta

lly u

nfrie

ndly

.

Ann

exur

e 2:

NC

Bak

ery

Stud

ies

SKIL

LS

PRO

FIC

IEN

CY

SC

HE

DU

LE

CO

DE

IND

UST

RY:

T

RA

DE

/ OC

CU

PAT

ION

: C

LA

SS/ L

EV

EL

: TO

UR

ISM

AN

D H

OSP

ITA

LIT

Y

BA

KE

R

NC

DU

TY A

: SA

FET

Y H

EA

LTH

AN

D E

NV

IRO

NM

EN

T M

AN

AG

EM

EN

T

Pre-

requ

isite

s:

App

rova

l Dat

e:

Rev

iew

Dat

e:

TASK

STE

PSPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

EL

ATE

DK

NO

WL

ED

GE

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

S

S.I. 255 of 2021

1727

TOOLS AND EQUIPMENT NECESSARY TO COMPLETE THIS DUTY:Palette knife Freezer Sieve Forks and spoonsCutters Crampers Knives SkewersClocks Scrapers MBoilers Water tanks Turn tables Sheeters Dough/pastry cutterTrolleys Mixers Scale OvenWork bench Prover Bread knife Dough and water thermometersBaking tins and tray Pastry brush Rolling pin ScissorsOven gloves Rulers Whisk Piping bagNozzles Cooling racks


1726

DU

TY B

: MIX

ING

Pre-

requ

isite

s:

App

rova

l Dat

e:

Rev

iew

Dat

e:

TASK

STE

PSPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

EL

ATE

DK

NO

WL

ED

GE

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

SB

1 Ve

rify

re

cipe

Id

entif

y ra

w m

ater

ials

Che

ck q

uant

ities

B

alan

ce th

e in

gred

ient

s

A li

st o

f ing

redi

ents

gen

erat

ed

Che

cklis

t sig

ned

Ingr

edie

nts q

uant

ities

calc

ulat

ed

Ra

w

ma

teri

al

com

posi

tion

Equi

pmen

t ope

ratio

nB

lend

ing

proc

essi

ng

met

hods

Qua

lity

cont

rol

Stan

dard

Ope

rati

ng

Proc

edur

esH

ealth

and

safe

tyF

ood

safe

ty

and

hygi

ene

Inve

ntor

y m

anag

emen

tC

onfe

ctio

nery

theo

ryR

ecip

e in

terp

reta

tion

Cla

ssif

icat

ion

of

doug

hs a

nd b

atte

rs

Mac

hine

mai

nten

ance

Com

mun

icat

ion

Supe

rvis

ion

Plan

ning

Cos

ting

Mar

ketin

gC

om

pu

ter

liter

acy

Num

erac

y an

d lit

erac

yA

naly

tical

B2

Ord

er

ingr

edie

nts

Cla

ssify

pro

duct

s R

aise

requ

isiti

ons

Col

lect

ingr

edie

nts a

s per

reci

pe

List

of ra

w m

ater

ials

is co

mpi

led

Raw

mat

eria

l re

quis

ition

is

com

plet

ed c

orre

ctly

Req

uisi

tion

avai

led

Stoc

k ca

rd u

pdat

ed a

nd si

gned

B3

Set m

ixin

g eq

uipm

ent

para

met

ers

Sele

ct e

quip

men

t acc

ordi

ng to

pro

duct

Set m

ixer

s tem

pera

ture

, spe

ed a

nd ti

me

Set w

eigh

ing

acco

rdin

g to

pro

duct

Prod

uctio

n sh

eet c

ompl

eted

Eq

uipm

ent c

heck

list

sign

ed

B4

Ble

nd

ingr

edie

nts

Sele

ct a

ppro

pria

te in

gred

ient

s

Cor

rect

ive

mea

sure

s im

plem

ente

d

Ingr

edie

nts l

ist c

ompl

eted

Dou

gh sh

eet s

igne

d Pr

oduc

t che

cklis

t com

plet

ed

B5

Man

age

yiel

d M

onito

r pro

duct

con

sist

ency

Wei

gh p

rodu

ct

Verif

y pr

oduc

t qua

ntity

aga

inst

reci

pe y

ield

Ta

ste

the

prod

uct

Rec

ord

varia

nces

Impl

emen

t cor

rect

ive

mea

sure

s

Yie

ld sh

eet g

ener

ated

Prod

uct c

heck

list c

ompl

eted

Yie

ld sh

eet u

pdat

ed

S.I. 255 of 2021

1723

A1

Ord

er

clea

ning

m

ater

ials

Iden

tify

clea

ning

task

s to

be u

nder

take

n C

ompi

le c

lean

ing

mat

eria

ls

Rai

se re

quis

ition

s acc

ordi

ng to

clea

ning

task

sC

olle

ct c

lean

ing

mat

eria

ls

Cle

anin

g ta

sks l

iste

d C

lean

ing

m

ater

ial

requ

isiti

ons r

aise

dC

lean

ing

mat

eria

l che

cklis

t si

gned

Cle

anin

g m

ater

ials

E

qu

ipm

en

t a

nd

mac

hine

ope

ratio

nM

ater

ial h

andl

ing

Stan

dard

Ope

rati

ng

Proc

edur

es (S

OPs

)Fi

rst a

id

SH

E

rule

s an

d re

gula

tions

F

ood

safe

ty

and

hygi

ene

Haz

ard

Ass

essm

ent

Crit

ical

Con

trol P

oint

s

Com

mun

icat

ion

Supe

rvis

ion

Plan

ning

Cos

ting

Com

pute

r lite

racy

Lite

racy

and

num

erac

yan

alyt

ical

A2

Mai

ntai

n pl

ant a

nd

equi

pmen

t

Iden

tify

equi

pmen

t Se

lect

app

ropr

iate

cle

anin

g m

ater

ials

Wea

r app

ropr

iate

PPE

Cle

an e

quip

men

t fo

llow

ing

laid

dow

n pr

oced

ures

C

heck

equ

ipm

ent f

unct

iona

lity

acco

rdin

g to

ch

eckl

ist

Car

ry o

ut e

quip

men

t si

mul

atio

n as

per

pr

oced

ure

Sele

ct a

ppro

pria

te m

aint

enan

ce t

ools

and

eq

uipm

ent

App

ly m

aint

enan

ce p

roce

dure

s as

per

st

anda

rds

Equi

pmen

t lis

t ava

iled

Clea

ning

mat

eria

ls ch

eckl

ist

prod

uced

A

ppro

pria

te P

PE w

orn

Equ

ipm

ent

func

tiona

lity

chec

klis

t com

plet

ed

Sim

ulat

ion

chec

klis

t co

mpl

eted

M

aint

enan

ce t

ools

and

eq

uipm

ent l

iste

d

com

plet

ed

A3

Stor

e fo

od

prod

ucts

Insp

ect r

aw m

ater

ial f

or q

ualit

y So

rt f

ood

prod

ucts

acc

ordi

ng t

o st

orag

e re

quire

men

ts

Set s

tora

ge e

quip

men

t par

amet

ers

acco

rdin

g to

pro

duct

requ

irem

ent

App

ly st

ock

cont

rol p

roce

dure

s

Qua

lity

chec

klist

com

plet

ed

Sto

ck

cont

rol

shee

t co

mpl

eted

E

quip

men

t pa

ram

eter

s ch

eckl

ist c

ompl

eted

A5 D

ispos

e w

aste

Sort

was

te

Sele

ct a

ppro

pria

te d

ispo

sal m

etho

d Im

plem

ent t

he ap

prop

riate

disp

osal

pro

cedu

res

Was

te p

rodu

ct li

st ge

nera

ted

Was

te p

rodu

cts

shee

t co

mpl

eted


1724

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:D

ough

mix

erSc

ale

Ove

nW

ork

benc

hPr

over

Bre

ad k

nife

Dou

gh th

erm

omet

erB

akin

g tin

s and

tray

sPa

lette

kni

fePa

stry

bru

shR

ollin

g pi

nSc

isso

rsO

ven

glov

esR

uler

Whi

skPi

ping

bag

Noz

zles

Coo

ling

rack

sM

ould

erSl

icin

g m

achi

neR

ound

erC

old

room

Indu

stria

l sto

veSa

uce

pan

Past

ry sh

eete

rC

utte

rsFr

ier

Dou

ghnu

t rob

otFi

rst a

id k

itFi

rst A

id k

itW

ork

plac

e sa

fety

sign

sC

lean

ing

tool

s and

equ

ipm

ent

Com

pute

r B

oile

rsIn

cine

rato

rs

Ref

riger

ator

sC

hille

rsFr

eeze

rsD

ry g

oods

stor

es

MAT

ER

IAL

S

Cle

anin

g m

ater

ials

St

atio

nery

Pe

rson

al p

rote

ctiv

e eq

uipm

ent

Raw

mat

eria

ls

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

Firs

t aid

Pe

rson

al h

ygie

ne

Food

saf

ety

and

hygi

ene

Wor

ksho

p sa

fety

and

hea

lthH

ouse

keep

ing

S.I. 255 of 2021

1725


Cleanliness Team player Integrity Goal getterHonest Goal oriented Reliable PunctualityFocused


1724

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:D

ough

mix

erSc

ale

Ove

nW

ork

benc

hPr

over

Bre

ad k

nife

Dou

gh th

erm

omet

erB

akin

g tin

s and

tray

sPa

lette

kni

fePa

stry

bru

shR

ollin

g pi

nSc

isso

rsO

ven

glov

esR

uler

Whi

skPi

ping

bag

Noz

zles

Coo

ling

rack

sM

ould

erSl

icin

g m

achi

neR

ound

erC

old

room

Indu

stria

l sto

veSa

uce

pan

Past

ry sh

eete

rC

utte

rsFr

ier

Dou

ghnu

t rob

otFi

rst a

id k

itFi

rst A

id k

itW

ork

plac

e sa

fety

sign

sC

lean

ing

tool

s and

equ

ipm

ent

Com

pute

r B

oile

rsIn

cine

rato

rs

Ref

riger

ator

sC

hille

rsFr

eeze

rsD

ry g

oods

stor

es

MAT

ER

IAL

S

Cle

anin

g m

ater

ials

St

atio

nery

Pe

rson

al p

rote

ctiv

e eq

uipm

ent

Raw

mat

eria

ls

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

Firs

t aid

Pe

rson

al h

ygie

ne

Food

saf

ety

and

hygi

ene

Wor

ksho

p sa

fety

and

hea

lthH

ouse

keep

ing

S.I. 255 of 2021

1725


Cleanliness Team player Integrity Goal getterHonest Goal oriented Reliable PunctualityFocused


1726

DU

TY B

: MIX

ING

Pre-

requ

isite

s:

App

rova

l Dat

e:

Rev

iew

Dat

e:

TASK

STE

PSPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

EL

ATE

DK

NO

WL

ED

GE

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

SB

1 Ve

rify

re

cipe

Id

entif

y ra

w m

ater

ials

Che

ck q

uant

ities

B

alan

ce th

e in

gred

ient

s

A li

st o

f ing

redi

ents

gen

erat

ed

Che

cklis

t sig

ned

Ingr

edie

nts q

uant

ities

calc

ulat

ed

Ra

w

ma

teri

al

com

posi

tion

Equi

pmen

t ope

ratio

nB

lend

ing

proc

essi

ng

met

hods

Qua

lity

cont

rol

Stan

dard

Ope

rati

ng

Proc

edur

esH

ealth

and

safe

tyF

ood

safe

ty

and

hygi

ene

Inve

ntor

y m

anag

emen

tC

onfe

ctio

nery

theo

ryR

ecip

e in

terp

reta

tion

Cla

ssif

icat

ion

of

doug

hs a

nd b

atte

rs

Mac

hine

mai

nten

ance

Com

mun

icat

ion

Supe

rvis

ion

Plan

ning

Cos

ting

Mar

ketin

gC

om

pu

ter

liter

acy

Num

erac

y an

d lit

erac

yA

naly

tical

B2

Ord

er

ingr

edie

nts

Cla

ssify

pro

duct

s R

aise

requ

isiti

ons

Col

lect

ingr

edie

nts a

s per

reci

pe

List

of ra

w m

ater

ials

is co

mpi

led

Raw

mat

eria

l re

quis

ition

is

com

plet

ed c

orre

ctly

Req

uisi

tion

avai

led

Stoc

k ca

rd u

pdat

ed a

nd si

gned

B3

Set m

ixin

g eq

uipm

ent

para

met

ers

Sele

ct e

quip

men

t acc

ordi

ng to

pro

duct

Set m

ixer

s tem

pera

ture

, spe

ed a

nd ti

me

Set w

eigh

ing

acco

rdin

g to

pro

duct

Prod

uctio

n sh

eet c

ompl

eted

Eq

uipm

ent c

heck

list

sign

ed

B4

Ble

nd

ingr

edie

nts

Sele

ct a

ppro

pria

te in

gred

ient

s

Cor

rect

ive

mea

sure

s im

plem

ente

d

Ingr

edie

nts l

ist c

ompl

eted

Dou

gh sh

eet s

igne

d Pr

oduc

t che

cklis

t com

plet

ed

B5

Man

age

yiel

d M

onito

r pro

duct

con

sist

ency

Wei

gh p

rodu

ct

Verif

y pr

oduc

t qua

ntity

aga

inst

reci

pe y

ield

Ta

ste

the

prod

uct

Rec

ord

varia

nces

Impl

emen

t cor

rect

ive

mea

sure

s

Yie

ld sh

eet g

ener

ated

Prod

uct c

heck

list c

ompl

eted

Yie

ld sh

eet u

pdat

ed

S.I. 255 of 2021

1723

A1

Ord

er

clea

ning

m

ater

ials

Iden

tify

clea

ning

task

s to

be u

nder

take

n C

ompi

le c

lean

ing

mat

eria

ls

Rai

se re

quis

ition

s acc

ordi

ng to

clea

ning

task

sC

olle

ct c

lean

ing

mat

eria

ls

Cle

anin

g ta

sks l

iste

d C

lean

ing

m

ater

ial

requ

isiti

ons r

aise

dC

lean

ing

mat

eria

l che

cklis

t si

gned

Cle

anin

g m

ater

ials

E

qu

ipm

en

t a

nd

mac

hine

ope

ratio

nM

ater

ial h

andl

ing

Stan

dard

Ope

rati

ng

Proc

edur

es (S

OPs

)Fi

rst a

id

SH

E

rule

s an

d re

gula

tions

F

ood

safe

ty

and

hygi

ene

Haz

ard

Ass

essm

ent

Crit

ical

Con

trol P

oint

s

Com

mun

icat

ion

Supe

rvis

ion

Plan

ning

Cos

ting

Com

pute

r lite

racy

Lite

racy

and

num

erac

yan

alyt

ical

A2

Mai

ntai

n pl

ant a

nd

equi

pmen

t

Iden

tify

equi

pmen

t Se

lect

app

ropr

iate

cle

anin

g m

ater

ials

Wea

r app

ropr

iate

PPE

Cle

an e

quip

men

t fo

llow

ing

laid

dow

n pr

oced

ures

C

heck

equ

ipm

ent f

unct

iona

lity

acco

rdin

g to

ch

eckl

ist

Car

ry o

ut e

quip

men

t si

mul

atio

n as

per

pr

oced

ure

Sele

ct a

ppro

pria

te m

aint

enan

ce t

ools

and

eq

uipm

ent

App

ly m

aint

enan

ce p

roce

dure

s as

per

st

anda

rds

Equi

pmen

t lis

t ava

iled

Clea

ning

mat

eria

ls ch

eckl

ist

prod

uced

A

ppro

pria

te P

PE w

orn

Equ

ipm

ent

func

tiona

lity

chec

klis

t com

plet

ed

Sim

ulat

ion

chec

klis

t co

mpl

eted

M

aint

enan

ce t

ools

and

eq

uipm

ent l

iste

d

com

plet

ed

A3

Stor

e fo

od

prod

ucts

Insp

ect r

aw m

ater

ial f

or q

ualit

y So

rt f

ood

prod

ucts

acc

ordi

ng t

o st

orag

e re

quire

men

ts

Set s

tora

ge e

quip

men

t par

amet

ers

acco

rdin

g to

pro

duct

requ

irem

ent

App

ly st

ock

cont

rol p

roce

dure

s

Qua

lity

chec

klist

com

plet

ed

Sto

ck

cont

rol

shee

t co

mpl

eted

E

quip

men

t pa

ram

eter

s ch

eckl

ist c

ompl

eted

A5 D

ispos

e w

aste

Sort

was

te

Sele

ct a

ppro

pria

te d

ispo

sal m

etho

d Im

plem

ent t

he ap

prop

riate

disp

osal

pro

cedu

res

Was

te p

rodu

ct li

st ge

nera

ted

Was

te p

rodu

cts

shee

t co

mpl

eted


1722

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:

Vege

tabl

e pe

eler

, col

ande

r, ch

oppi

ng k

nife

, ste

amer

.

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

on th

e pe

stic

ides

, fer

tiliz

ers u

sed

on th

e ve

geta

bles

to a

void

food

poi

soni

ng a

nd c

hem

ical

inge

stio

n by

the

cons

umer

. Veg

etab

le su

pplie

rs sh

ould

und

ergo

ve

tting

to b

e in

spec

ted

on h

ow th

ey h

arve

st st

ore

and

deliv

er fr

esh

frui

t and

veg

etab

les t

o th

e ho

tels

for m

aint

enan

ce o

f hea

lth st

anda

rds a

s wel

l as t

o ru

le

out p

estic

ides

and

ferti

lizer

s tha

t are

env

ironm

enta

lly u

nfrie

ndly

.

Ann

exur

e 2:

NC

Bak

ery

Stud

ies

SKIL

LS

PRO

FIC

IEN

CY

SC

HE

DU

LE

CO

DE

IND

UST

RY:

T

RA

DE

/ OC

CU

PAT

ION

: C

LA

SS/ L

EV

EL

: TO

UR

ISM

AN

D H

OSP

ITA

LIT

Y

BA

KE

R

NC

DU

TY A

: SA

FET

Y H

EA

LTH

AN

D E

NV

IRO

NM

EN

T M

AN

AG

EM

EN

T

Pre-

requ

isite

s:

App

rova

l Dat

e:

Rev

iew

Dat

e:

TASK

STE

PSPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

EL

ATE

DK

NO

WL

ED

GE

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

S

S.I. 255 of 2021

1727

TOOLS AND EQUIPMENT NECESSARY TO COMPLETE THIS DUTY:Palette knife Freezer Sieve Forks and spoonsCutters Crampers Knives SkewersClocks Scrapers MBoilers Water tanks Turn tables Sheeters Dough/pastry cutterTrolleys Mixers Scale OvenWork bench Prover Bread knife Dough and water thermometersBaking tins and tray Pastry brush Rolling pin ScissorsOven gloves Rulers Whisk Piping bagNozzles Cooling racks


1728

Moulder Slicing machineRounder Cold room Industrial stove Sauce panCling wrap Flour bins Scoops Dividers

MATERIALSRaw materialsCleaning materialsStationeryPPEPackaging

HEALTH, SAFETY AND ENVIRONMENTAL ISSUES RELATED TO THIS DUTY:First aid Personal hygiene Food safety and hygiene Workshop safety and healthHousekeeping

SPECIFIC WORKER TRAITS REQUIRED TO COMPLETE THIS DUTY:Cleanliness Team player Integrity Goal getterHonest Goal oriented Reliable PunctualityFocused

S.I. 255 of 2021

1721J2

: Pre

pare

stem

ve

geta

bles

e.g

ce

lery

I. Re

mov

e tip

s of l

eave

s.II

. W

ash

vege

tabl

esII

I. C

ook

IV.

Ref

resh

and

serv

e .

I. Ve

geta

bles

are

coo

ked

in li

ne

with

stan

dard

ised

reci

pe S

tem

te

nder

II.

SHEQ

stan

dard

adh

ered

to

III.

App

ropr

iate

stor

age

• K

now

ledg

e of

coo

king

m

etho

ds a

nd te

chni

ques

.•

Kno

wle

dge

of v

eget

able

cl

asse

s.•

Kno

wle

dge

of s

tora

ge

tech

niqu

es

• K

now

ledg

e of

coo

king

m

etho

ds a

nd te

chni

ques

• K

now

ledg

e of

veg

etab

le

clas

ses.

• K

now

ledg

e of

coo

king

m

etho

ds a

nd te

chni

ques

• K

now

ledg

e of

veg

etab

le

clas

ses.

C

uttin

g sk

ill.

C

ooki

ng sk

ill.

Cut

ting

skill

.

Coo

king

skill

.J3

: Pre

pare

bul

b ve

geta

bles

e.g

be

etro

ot.

I. W

ash

pee

l and

cut

II

. C

ook

III.

Stra

in IV

. Se

rve

leaf

y ve

geta

bles

I. W

ash

an

d

C

ut

vege

tabl

es

II.

Bla

nch

III.

Ref

resh

IV.

Seas

on a

nd se

rve

Coo

k st

arch

es

dish

es

I. B

oil w

ater

II

. A

dd st

arch

III.

Allo

w to

sim

mer

IV

. S

erve

I. Pr

epar

ed in

line

with

stan

dard

re

cipe

II.

Sta

nd

ard

ise

coo

kin

g te

mpe

ratu

re a

dher

ed to

II

I. SH

EQ st

anda

rd o

bser

ved

•K

now

ledg

e of

coo

king

m

etho

ds a

nd te

chni

ques

.•

Kno

wle

dge

of c

orn

star

ch.

Coo

king

skill

.Es

timat

ing

skill

.

TASK

STE

PSPR

OFI

CIE

NC

Y IN

DIC

ATO

RS

RE

LAT

ED

KN

OW

LE

DG

EW

OR

KPL

AC

E E

SSE

NT

IAL

SKIL

LS


1720

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:R

ollin

g pi

n, p

ipin

g ba

g w

ith n

ozzl

es, s

cone

cut

ters

, pas

try b

rush

,

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

Con

vent

iona

l ove

n to

be

used

cau

tious

ly to

avo

id b

urns

IND

UST

RIA

L T

RA

ININ

G A

ND

TR

AD

E T

EST

ING

SK

ILL

S PR

OFI

CIE

NC

Y S

CH

ED

UL

E

CO

DE

IND

UST

RY

T

RA

DE

/ OC

CU

PAT

ION

C

LA

SS/L

EV

EL

HO

SPIT

AL

ITY

C

HE

F O

NE

DU

TY F

: Veg

etab

le a

nd st

arch

dis

hes

Pre-

requ

isite

s:

App

rova

l Dat

e:

Rev

iew

Dat

e:

TASK

STE

PSPR

OFI

CIE

NC

Y IN

DIC

ATO

RS

RE

LAT

ED

KN

OW

LE

DG

EW

OR

KPL

AC

E E

SSE

NT

IAL

SKIL

LS

J1: P

repa

re

root

ve

geta

bles

e.

g. c

arro

ts

I. W

ash

and

peel

veg

etab

les.

II.

Cut

into

requ

ired

shap

es.

III.

Brin

g to

boi

l in

cold

sal

ty

wat

er.

IV.

Dra

in v

eget

able

s V.

Se

ason

and

serv

e

I. W

ash

vege

tabl

e co

rrec

tly

II.

Vege

tabl

e pe

eled

and

cut i

n lin

e w

ith st

anda

rd re

cipe

II

I. C

ooke

d in

lin

e s

tand

ardi

sed

reci

pe

Kno

wle

dge

of v

eget

able

Kno

wle

dge

of v

eget

able

cu

ts.

Use

of e

quip

men

t.

Coo

king

skill

.C

uttin

g sk

ill.

Turn

ing

skill

.M

easu

rem

ent s

kill

S.I. 255 of 2021

1729

DU

TY C

: BA

KIN

GPr

e-re

quis

ites:

A

ppro

val D

ate:

R

evie

w D

ate:

TASK

STEP

SPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

ELAT

EDK

NO

WLE

DG

EW

OR

KPL

AC

E E

SSEN

TIA

L SK

ILLS

C1

Set b

akin

g eq

uipm

ent

para

met

ers

Wea

r app

ropr

iate

PPE

Sele

ct e

quip

men

t to

be u

sed

Che

ck e

quip

men

t for

func

tiona

lity

Cle

an a

nd st

erili

se e

quip

men

tSe

t tim

es, t

empe

ratu

res,

hum

idity

an

d sp

eed

acco

rdin

g to

pro

duct

Che

ck e

quip

men

t pe

rfor

man

ce

agai

nst s

et p

roce

dure

s A

pply

cor

rect

ive

mea

sure

s

App

ropr

iate

PPE

wor

nA

lis

t of

app

ropr

iate

eq

uipm

ent i

s com

pile

dE

quip

men

t re

quis

ition

is

com

plet

ed c

orre

ctly

Equi

pmen

t is c

olle

cted

Equi

pmen

t is s

et fo

r use

Sta

nd

ard

s o

per

atin

g pr

oced

ures

adh

ered

to

Ra

w

ma

teri

als

co

mpo

sitio

nFo

od c

hem

istry

Equi

pmen

t ope

ratio

nsTe

stin

g m

etho

dsR

esul

ts in

terp

reta

tion

Hea

lth a

nd sa

fety

Bak

ing

proc

esse

s

Mou

ldin

gM

aint

enan

ce

Com

mun

icat

ion

Supe

rvis

ion

Plan

ning

Org

anis

ing

Com

pute

r lite

racy

Num

erac

y an

d lit

erac

yA

naly

tical

C2

Proc

ess

batte

r/do

ugh

Sele

ct ap

prop

riate

pro

duct

han

dlin

g up

pro

cedu

res

Cal

cula

te y

ield

M

onito

r ove

n pa

ram

eter

s M

onito

r pro

duct

col

our

Qua

lity

chec

klis

t com

plet

ed

Yie

ld sh

eet c

ompl

eted

Va

rianc

es re

cord

edC

orre

ctiv

e m

easu

res

impl

emen

ted

Prod

uct

asse

ssm

ent

shee

t co

mpl

eted

C4

App

ly

Sort

prod

uct a

ccor

ding

to ty

pe o

f

App

ly c

oat a

s per

requ

irem

ent

Qua

lity

con

trol

she

ets

com

plet

edPr

oduc

t lis

t she

et c

ompl

eted

Fini

shes

shee

t com

plet

ed

Eval

uatio

n sh

eet c

ompl

eted


1730

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:

Ref

riger

ator

, Coo

ling

rack

s, Pr

over

s, C

onve

yers

, Ske

wer

s, ov

en g

love

s M

ATE

RIA

LS

Test

ing

chem

ical

sSt

atio

nery

PPE

Raw

mat

eria

ls

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

Firs

t aid

Pe

rson

al h

ygie

ne

Food

safe

ty a

nd h

ygie

ne

Wor

ksho

p sa

fety

and

hea

lthH

ouse

keep

ing

SPE

CIF

IC W

OR

KE

R T

RA

ITS

RE

QU

IRE

D T

O C

OM

PLE

TE

TH

IS D

UT

Y:

Cle

anlin

ess

Team

pla

yer

Inte

grity

G

oal g

ette

rH

ones

t G

oal o

rient

ed

Rel

iabl

e Pu

nctu

ality

Focu

sed

S.I. 255 of 2021

1719

TASK

STE

PSPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

EL

ATE

DK

NO

WL

ED

GE

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

S

G2:

Pre

pare

sc

ones

I. W

eigh

ting

of in

gred

ient

s

III.

Add

egg

and

sug

ar

mix

ture

.

in l

ine

with

the

rec

ipe

requ

irem

ents

e.g.

raisi

ngs

for f

ruit

scon

es ch

eese

for

chee

se s

cone

s, h

andl

e lig

htly

.V.

R

oll o

ut sc

one

doug

h V

I. C

ut o

ut a

nd b

ake

II.

Scon

es li

ght i

n w

eigh

t.II

I. Sc

ones

uni

form

in si

ze.

Kno

wle

dge

of f

lavo

r of

sc

ones

.K

now

ledg

e of

com

mod

ities

K

now

ledg

e of

rub

bing

in

met

hods

.U

se, c

are

and

mai

nten

ance

of

equi

pmen

t.

Estim

atio

n sk

ills

Rub

bing

in sk

ills

Mea

surin

g sk

ills.

G3:

Pre

pare

br

ead

doug

hI.

Wei

ghtin

g in

gred

ient

s II

. M

ix d

ry i

ngre

dien

ts

III.

Add

yea

stIV

. A

d liq

uid

V.

K

nead

bre

ad d

ough

V

I. A

llow

dou

gh to

pro

ve.

VII

. K

nock

bac

k do

ugh

.shar

p an

d pr

ove

VII

I. B

ake.

I. Te

xtur

e –s

oft a

nd li

ght

II.

Prod

uct w

ell r

isen

.II

I. C

lear

sha

pe f

orm

ed e

.g.

Fren

ch b

read

, tw

ist b

read

etc

.

Kno

wle

dge

of h

andl

ing

of

yeas

t.K

now

ledg

e an

d ty

pes

of

com

mod

ities

.K

now

ledg

e of

bre

ad m

akin

g te

chni

ques

Tim

ing

skill

sEs

timat

ion

skill

sR

ubbi

ng in

skill

sK

nock

ing

back

sk

ills

G4:

Pre

pare

I.

Wei

gh a

ll in

gred

ient

s II

. M

ix a

ll dr

y in

gred

ient

s II

I. Fo

ld in

ingr

edie

nts

V.

Bak

e an

d se

rve

K

now

ledg

e of v

ario

us ty

pes o

f

K

now

ledg

e of

com

mod

ities

Bak

ing

tech

niqu

es

M

easu

ring

skill

s

Estim

atio

n sk

ills

D

ecor

atin

g sk

ill

Serv

ing

skill

.


1718

IND

UST

RIA

L T

RA

ININ

G A

ND

TR

AD

E T

EST

ING

SK

ILL

S PR

OFI

CIE

NC

Y S

CH

ED

UL

E

CO

DE

IND

UST

RY

T

RA

DE

/ OC

CU

PAT

ION

C

LA

SS/L

EV

EL

HO

SPIT

AL

ITY

C

HE

F O

NE

DU

TY E

: Pre

pare

pas

trie

s.

Pre-

requ

isite

s:

App

rova

l Dat

e:

Rev

iew

Dat

e:

TASK

STE

PSPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

EL

ATE

DK

NO

WL

ED

GE

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

S

G1:

Pre

pare

D

anis

h do

ugh

I. W

eigh

of i

ngre

dien

ts

III.

Mix

in y

east

.IV

. A

dd li

quid

V.

R

oll o

ut d

ough

.V

I. La

min

ate

doug

h.V

II.

Prov

e an

d ba

ke D

anis

h do

ugh.

I. In

gred

ient

s w

eigh

ed o

ut

appr

opria

te

II.

Puffy

pastr

y mix

ture

to sh

ow

laye

rs o

f lam

inat

ed fa

t.II

I. Pu

ff pa

stry

ligh

t and

cris

py.

• D

iffer

ent t

ypes

of D

anish

pas

tries

e.

g., c

rois

sant

s, cu

star

d D

anis

h,

appl

e D

anis

h•

Kno

wle

dge o

n ha

ndlin

g of

yea

st.

• U

se,

care

and

mai

nten

ance

of

equi

pmen

t.•

Bak

ing

tech

niqu

es

Es

timat

ion

skill

.

Cal

cula

tion

skill

.

Mea

surin

g sk

ill.

La

min

atio

n sk

ill.

S.I. 255 of 2021

1731

DU

TY D

: PA

CK

AG

ING

AN

D D

ISPA

TC

H

Pre-

requ

isite

s:

App

rova

l Dat

e:

Rev

iew

Dat

e:

TASK

STE

PSPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

EL

ATE

DK

NO

WL

ED

GE

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

S

D1

Stor

e pr

oduc

tsSo

rt pr

oduc

ts

Sel

ect

app

rop

riat

e pa

ckag

ing

Iden

tify

suita

ble

stor

age

Rec

ord

prod

ucts

Prod

uctio

n lis

t gen

erat

edPa

ckag

ing

list i

s com

pile

dPr

oduc

ts s

tore

d ac

cord

ing

to

Prod

uct r

ange

Bak

ery

oper

atio

nsPr

oduc

tion

syst

ems

Supe

rvis

ion

Bud

getin

g an

d C

ostin

gR

ecip

esPr

inci

ples

of E

cono

mic

sSa

fety

and

Hea

lth p

ract

ices

Bas

ic B

aker

y m

aint

enan

ce

Equi

pmen

tIn

vent

ory

man

agem

ent

Com

mun

icat

ion

Supe

rvis

ion

Plan

ning

Cos

ting

Mar

ketin

gC

ompu

ter l

itera

cyN

umer

acy

and

liter

acy

Ana

lytic

al

D2

Ord

er p

acka

ging

m

ater

ial

Sele

ct ap

prop

riate

pac

kage

R

aise

requ

isiti

onC

olle

ct p

acka

ging

mat

eria

l

Prod

uct l

ist g

ener

ated

Pac

kagi

ng m

ater

ial

list

ge

nera

ted

Is

sue

vouc

her s

igne

d G

VR

com

plet

ed

D3 D

ispat

ch p

rodu

cts

Sort

prod

ucts

acc

ordi

ng to

pr

oced

ure

Sele

ct p

acka

ging

mat

eria

lPa

ck pr

oduc

ts ap

prop

riate

lyD

istri

bute

pro

duct

s as

per

re

quire

men

t

Prod

uct l

ist g

ener

ated

P

acka

ging

mat

eria

l li

st

com

plet

ed

Dis

tribu

tion

list c

ompl

eted

Dis

patc

h sh

eet c

ompl

eted

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:

Com

pute

r and

acc

esso

ries

Dou

gh m

ixer

Cam

era

Scal

ePr

inte

rO

ven

Wor

k be

nch


1732

Prov

erB

read

kni

feD

ough

ther

mom

eter

Bak

ing

tins a

nd tr

ays

Pale

tte k

nife

Past

ry b

rush

Rol

ling

pin

Scis

sors

Ove

n gl

oves

Rul

erW

hisk

Pipi

ng b

agN

ozzl

esC

oolin

g ra

cks

Mou

lder

Slic

ing

mac

hine

Rou

nder

Col

d ro

omIn

dust

rial s

tove

Sauc

e pa

nPa

stry

shee

ter

Cut

ters

Frie

rD

ough

nut r

obot

Firs

t aid

kit

Mea

surin

g ju

gsTr

ays

Dec

orat

ing

tool

sLa

b te

stin

g eq

uipm

ent

Mix

ing

jars

Spoo

nsTu

rn ta

bles

Scal

esW

ork

Ben

ches

Pans

Clin

g w

rap

Tins

Ref

riger

ator

Cak

e lif

ter

Cra

tes

Seal

ers

Fork

lifts

Palle

ts

MAT

ER

IAL

S

Cle

anin

g m

ater

ials

St

atio

nery

Pe

rson

al p

rote

ctiv

e eq

uipm

ent

Raw

mat

eria

ls

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

Firs

t aid

Pe

rson

al h

ygie

ne

Food

safe

ty a

nd h

ygie

ne

Wor

ksho

p sa

fety

and

hea

lthH

ouse

keep

ing

S.I. 255 of 2021

1717TA

SKST

EPS

PRO

FIC

IEN

CY

IN

DIC

ATO

RS

REL

ATED

KN

OW

LED

GE

WO

RK

PLA

CE

ESS

ENTI

AL

SKIL

LS

F4: P

repa

re

gela

tine

base

d de

sser

ts

I. W

eigh

of i

ngre

dien

ts.

II.

Mix

ingr

edie

nts

III.

Add

dis

solv

ed g

elat

ine

IV.

Set d

esse

rt in

frid

ge/ c

old

room

. V.

Fi

nish

off

and

serv

e

I. D

esse

rt pr

epar

ed i

n lin

e with

the s

tand

ard

reci

pe

II.

Des

sert

fre

e fr

om

gel

atin

e/su

gar

gr

anul

es.

III.

Des

sert

set

to

jelly

lik

e co

nsis

tenc

y.

• K

now

ledg

e of

var

ious

co

mpo

und

dess

erts

•

Kno

wle

dge

of p

rope

rties

of

gela

tine.

• La

test

food

tren

ds in

des

sert

prep

arat

ion

and

vari

ous

garn

ishi

ng a

rt w

ork

usin

g ch

ocol

ate,

suga

r wor

k.•

Kno

wle

dge

of c

omm

oditi

es

used

in p

astry

wor

k.•

Hyg

ieni

c sto

rage

of d

esse

rts.

W

hisk

ing

skill

M

easu

ring

skill

.

Estim

atio

n sk

ill.

Fo

od st

ylin

g sk

ill.

D

ecor

atin

g sk

ill.

Pr

esen

tatio

n sk

ill.

F5: P

repa

re

cake

sI.

Wei

ghtin

g in

gred

ient

sII

. Pr

epar

e cak

es d

epen

ding

on

the

met

hod

III.

Bak

e IV

. D

ecor

ate c

ake d

epen

ding

on

the

type

of c

ake

and

serv

eV.

St

ore

cake

s

II.

Ligh

t cak

e.II

I. Fi

nish

ed o

ff ap

prop

riate

ly

• K

now

ledg

e of

cak

e m

akin

g m

etho

ds•

Kno

wle

dge

of v

ario

us c

ake

• K

now

ledg

e of c

ake i

cing

and

deco

ratio

n m

etho

ds

W

hisk

ing

skill

M

easu

ring

skill

Ti

min

g sk

ill.

Es

timat

ion

skill

.

Cak

e ic

ing

skill

.

Cak

e de

cora

tion

sk

ill.

Pi

ping

skill

.

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:Pi

ping

bag

with

noz

zles

, pas

try b

rush

, pal

let k

nife

, bak

ing

tins a

nd tr

ays,

whi

sk, s

ervi

ce b

owls

.

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:C

autio

n to

be

take

n w

hen

usin

g co

nvec

tiona

l ove

ns a

s one

can

eas

ily b

urn

from

the

hot a

ir bl

owin

g in

the

oven

.


1716

TASK

STEP

SPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

ELAT

ED K

NO

WLE

DG

EW

OR

KPL

AC

E E

SSEN

TIA

L SK

ILLS

F2: P

repa

re

chou

x pa

stry

.

I. W

eigh

ingr

edie

nts.

II.

Mel

t fat

and

salt

in b

oilin

g w

ater

III.

Coo

k ch

oux

past

ry.

IV.

Coo

l the

cho

ux p

astry

.V.

A

dd e

ggs.

VI.

Pipe

and

bake

chou

x pa

stry

.i.e

.

and

écla

irs.

I. Sm

ooth

chou

x pa

stry

m

ixtu

re.

II.

Cho

ux p

astr

y ca

se

to b

e lig

ht a

nd w

ell

risen

.

• K

now

ledg

e of v

ario

us d

esse

rts

from

cho

ux p

astry

.•

Kno

wle

dge

of c

omm

oditi

es•

Use

, car

e an

d m

aint

enan

ce o

f to

ols a

nd e

quip

men

t.•

Hyg

iene

and

prop

er st

orag

e of

dess

erts

.•

Bak

ing

tech

niqu

es.

Es

timat

ion

skill

.

Cal

cula

tion

skill

.

Bak

ing

skill

.

Pipi

ng sk

ill.

F3: P

repa

re

puff

past

ry.

I. W

eigh

ingr

edie

nts.

III.

Mix

in

cold

wat

er a

nd l

emon

ju

ice.

IV.

Rol

l out

the

doug

h.

doug

h.V

I. R

est p

uff p

astry

in fr

idge

.V

II.

Rol

l out

and

bak

e

• K

now

ledg

e of

mak

ing

puff

past

ry d

ough

.•

Kno

wle

dge

of v

ario

us

dess

erts

pro

duce

d fr

om p

uff

past

ry.

• K

now

ledg

e of c

omm

oditi

es.

• U

se, c

are

and

mai

nten

ance

of

tool

s and

equ

ipm

ent.

• H

ygie

ne a

nd p

rope

r sto

rage

of

des

serts

.•

Met

hods

of

cook

ing

and

tech

niqu

es.

Es

timat

ion

skill

.

Cal

cula

tion

skill

.

Coo

king

out

skill

.

Pipi

ng sk

ill.

S.I. 255 of 2021

1733


Cleanliness Team player Integrity Goal getterHonest Goal oriented Reliable PunctualityFocused Trustworthy Sober minded C


1734

Designation of a new trade: Pastry ChefFIRST SCHEDULE (Section 7)

PRACTICAL TRAINING OF PASTRY CHEFS

A. Core basics (300 hours) 5% 1. Core organisation (1 hour) 1% 1.1 To understand the organisational structure and core business. 1.2 To have a basic understanding of the functions of all departments in the Pastry

kitchen. 1.3 To know the pastry brigade (organo-gram) and become aware of house rules

and policies. 1.4 To complete a thorough orientation of all pastry sections and their functions. 1.5 To have full knowledge of health, safety and hygiene in the pastry kitchen.

2. Basic skills (120 hours) 2% 1.1 To recognise the use of all pastry utensils and equipments. 1.2 To demonstrate a working knowledge of all different types of utensils and their

uses. 1.3 To demonstrate a working knowledge of all kitchen equipment and their

individual uses with an awareness of safety features and procedures. 1.4 To be familiar with pastry processes techniques and terms.

3. Related tasks (120 hours) 2% 1.1 To demonstrate a working knowledge in purchasing receiving and checking

for invoice accuracy according to item count and weight. 1.2

dairy products. 1.3 To be aware of procedures in storing and rotating raw and baked products. 1.4 To be able to request from stores and keep records of inventory. 1.5 To demonstrate the ability to clean and maintain kitchen equipments and sanitise

all areas of food preparation and storage in the kitchen.

B. Description of pastry commodities, properties and functions.

4.7 To become familiar with quality and purchase of eggs.

S.I. 255 of 2021

1715IN

DU

STR

IAL

TR

AIN

ING

AN

D T

RA

DE

TE

STIN

G

SKIL

LS

PRO

FIC

IEN

CY

SC

HE

DU

LE

CO

DE

IND

UST

RY

T

RA

DE

/OC

CU

PAT

ION

C

LA

SS/L

EV

EL

HO

SPIT

AL

ITY

C

HE

F O

NE

DU

TY D

: Pre

pare

des

sert

s. P

re-r

equi

site

s:

App

rova

l Dat

e:

Rev

iew

Dat

e:

TASK

STEP

SPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

ELAT

ED K

NO

WLE

DG

EW

OR

KPL

AC

E E

SSEN

TIA

L SK

ILLS

F1: P

repa

re

suga

r pas

try

I. W

eigh

ingr

edie

nts.

II.

Rub

in fa

t. II

I. A

dd e

gg a

nd s

ugar

mix

ture

to

light

ly.

IV.

Res

t sug

ar p

astry

in th

e fr

idge

.V.

Ro

ll ou

t sug

ar p

astry

to st

anda

rd

thic

knes

s.V

I. B

ake

blin

d.V

II. U

se su

gar p

astry

for a

var

iety

of

pies

.

I. Su

gar p

astry

mix

ture

sm

ooth

.II

. Su

gar p

astry

mix

ture

no

n st

icky

.II

I. So

ft s

ugar

pas

try

case

.IV

. Fl

at su

gar p

astry

case

ba

ked.

• K

now

ledg

e of

var

ious

de

sser

ts p

rodu

ced

from

su

gar p

astry

.•

Kno

wle

dge o

f com

mod

ities

.•

Use

, car

e an

d m

aint

enan

ce

of to

ols a

nd e

quip

men

t.•

Hyg

iene

and

pro

per s

tora

ge

of d

esse

rts.

• B

akin

g te

chni

ques

.

R

ubbi

ng in

skill

R

ollin

g an

d lif

ting

of su

gar p

astry

skill

Es

timat

ion

skill

C

alcu

latio

n sk

ill


1714

TASK

STEP

SPR

OFI

CIE

NC

YIN

DIC

ATO

RS

REL

ATED

KN

OW

LED

GE

WO

RK

PLA

CE

ESS

ENTI

AL

SKIL

LS

E3: G

rill m

eat

I. Se

ason

and

mar

inad

e th

e m

eat.

II.

Bas

te w

hile

gril

ling.

III.

Gril

l to

the

requ

ired

degr

ee.

I. R

are

mea

t-re

d an

d bl

oody

(au

bleu

).II

. U

nder

don

e m

eat–

re

ddish

pin

k (s

aign

ant).

III.

Med

ium

to ra

re m

eat –

pi

nk (a

ppoi

nt).

IV.

Wel

l do

ne m

eat–

clea

r (b

en c

uit).

V.

Mea

t jui

cy a

nd te

nder

.

• K

now

ledg

e of

var

ious

ty

pes o

f mea

t cut

s.•

Kno

wle

dge

of g

rillin

g.•

Kno

wle

dge

of s

uita

ble

equi

pmen

t for

use

.

Ti

min

g sk

ills

C

uttin

g sk

ills

M

easu

ring

skill

s

Coo

king

skill

s

Deb

onin

g sk

ills

C

arvi

ng sk

ills

Coo

k fi

sh a

nd

sea

food

II

. Fi

llet a

nd sk

in.

IV.

Coo

k V

Mix

ing

of in

gred

ient

s don

e in

line

with

reci

pe

Cor

rect

tem

pera

ture

use

d U

se o

f pe

rson

al p

rote

ctiv

e cl

othi

ng

SHEQ

stan

dard

adh

ered

to

Coo

king

tim

elin

es ad

here

d to

App

ropr

iate

acc

ompa

nim

ent

Kno

wle

dge

of

cook

ing

tech

niqu

es

Kno

wle

dge o

f sto

ring

cond

ition

Fille

ting

and

shel

ling

skill

Coo

king

skill

Cut

ting

skill

M

easu

ring

skill

Sk

inni

ng a

nd d

ebon

ing

skill

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:

Fork

, But

cher

kni

fe, b

onin

g kn

ife, C

urvi

ng k

nife

, tin

foil,

serv

ing

spoo

n fo

r bas

ting

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

S.I. 255 of 2021

1735

C. Uses of other bakery products 5.1 Eggs and their substitutes. 5.2 To become familiar with the quality, purchase and storage of eggs in pastry

kitchen. 5.3 Knowledge in different types of sugars used in pastry and storage. 5.4 Should have appreciation of herbs and spices used in pastry. 5.5 An ability to use butter and margarine in preparation of various products 6. Fats and oils 6.1 To be able to distinguish the different types of fats and oils and their uses in

pastry products. 6.2 To understand all available varieties of fats and oils, and their uses in various

pastry products. 6.3 To understand proper storage of fats and oils. 6.4 To understand the quality purchasing points of fats and oils.

7. Sugar and syrups 7.1 To become familiar with quality and purchase of sugars. 7.2 To be able to differentiate different types of sugars. 7.3 Acquire a working knowledgeable of different sugars suitable for different

products. 7.4 To understand properties of different sugars and their uses. 7.5 To be familiar with the storage of sugars. 7.6 To develop basic skills in sugar work.

8. Raising agents 8.1 To be able to distinguish the different types of raising agents and their substitutes. 8.2 To understand the properties and storage of raising agents and their substitutes. 8.3 To learn various uses of raising agents. 8.4 To understand the quality purchasing points of raising agents.

9. Milk and Milk products 9.1 To learn various process in milk productions. 9.2 To become familiar with uses of milk and milk products. 9.3 To understand the storage of milk and milk products. 9.4 To know the nutritional value of milk. 9.5 Should be able to know the effects of milk in bakery. 9.6 A working knowledge of other substitutes for milk in baking.


1736

10. Essence and colourings10.1 To experience the uses, functions of essence and colourings in baking.10.2 To understand the effects of essence and colourings.10.3 To have a knowledge of colour combination.10.4 An ability to store the essence and colourings.

11. Salt11.2 Have knowledge in the storage of salt.11.2 To learn various uses of salt.11.3 To know the effects of salt in bakery.11.4 To understand the properties of salt in bakery.

12. Chocolates12.1 To have an understanding of chocolate making process.12.3 To become familiar with the quality and type of chocolates.12.4 To develop basic skill in chocolate decorations or works.12.5 To learn various uses of different chocolates.12.6 An ability to store chocolates.

13. Gelatine13.1 To be able to determine good quality, uses and its storage.13.2 To know the effects of gelatine in bakery.13.3 To learn various uses of gelatine.

14. Fruits and vegetables14.1 To learn various methods for preparing and cooking fresh fruits and vegetables:14.2 To learn various methods for preparing and cooking fresh fruits.14.3 To develop the skill in fruit carving.14.4 To know the methods of preservation of fruits.14.5 To know the storage of fruits and vegetables.14.6 To be able to prepare juices, smoothes and shake.

D. Bread: 900 (15%)15. To develop basic skills in different bread making process

15.2 To acquire knowledge in the recipes in bread making and other bread products.15.3 To have an understanding oven temperature for different bread products.

15.5 To be able to distinguish faults, causes and remedies in bread products.15.6 To gain experience in the packaging and storage of bread and other bread and

other bread products.

S.I. 255 of 2021

1713

TASK

STEP

SPR

OFI

CIE

NC

YIN

DIC

ATO

RS

REL

ATED

KN

OW

LED

GE

WO

RK

PLA

CE

ESS

ENTI

AL

SKIL

LS

E1: C

ook

mea

t st

ews (

beef

, po

ultry

, lam

b,

gam

e)

I. Se

ason

the

mea

tII

. Se

al th

e m

eat.

III.

Add

ingr

edie

nts

and

cook

to

a re

quire

d co

lour

.IV

. A

dd c

ooki

ng li

quid

.V.

B

ring

to b

oil

VI.

Red

uce

heat

and

sim

mer

. V

II.

Skim

V

III.

Cor

rect

sea

soni

ng a

nd s

auce

co

nsis

tenc

y.IX

. G

arni

sh a

nd se

rve.

I. St

ew o

f sta

ndar

d co

lour

co

oked

(bro

wn

for b

eef

and

whi

te fo

r chi

cken

).II

. C

onsi

sten

cy o

f coa

ting

natu

re.

III.

App

ropr

iate

mea

t cut

s us

ed.

eg.

Top

side

, si

lver

side

etc

.IV

. C

uts

of m

eat s

tand

ard

and

of e

ven

size

. eg

. C

ubes

, ch

icke

n sa

uté

cuts

.

• K

now

ledg

e of

sauc

es.

• K

now

ledg

e of

coo

king

m

etho

ds a

nd t

echn

ique

s fo

r all

mea

ts.

• K

now

ledg

e of

var

ious

m

eat

dish

es e

.g.

Bee

f W

ellin

gton

, Sh

epar

d’s

Pie.

• K

now

ledg

e of

sui

tabl

e eq

uipm

ent f

or u

se.

M

easu

ring

skill

.

Seal

ing

of m

eat s

kill.

C

ooki

ng sk

ill.

Ti

min

g sk

ill.

C

uttin

g sk

ill.

B

utch

ery

and

debo

ning

sk

ill

E2: R

oast

ca

rver

y m

eat

I. C

arry

out

mis

en

plac

e, b

oil

mea

t joi

nt/ c

ut w

ith b

ouqu

et

grai

n.II

. Se

ason

the

mea

tII

I. Pl

ace

mea

t in

oven

with

fatty

si

de u

p (b

eef)

and

chic

ken

on

its si

de.

IV.

Roa

st

at

appr

opri

ate

tem

pera

ture

s unt

il co

oked

V.

B

aste

/gla

ze m

eat

whi

le

roas

ting

VI.

Res

t the

roa

st in

alu

min

ium

fo

il be

fore

cur

ving

, ser

ving

.V

II.

Dre

ss a

nd s

erve

wit

h ap

prop

riate

sauc

e.

I. Ro

ast m

ust b

e bro

wn

in

colo

ur.

II.

Roas

t mus

t be j

uicy

and

tend

er.

III.

Bas

te/g

laze

mea

t whi

le

roas

ting.

• K

now

ledg

e of

diff

eren

t ty

pes

of m

eat

cuts

e.g

. sh

ould

er o

f lam

b.

• C

ooki

ng m

etho

ds a

nd

tech

niqu

es.

Deb

onin

g sk

ills

But

cher

y sk

ills

Car

very

skill

sC

ooki

ng sk

ills

Deb

onin

g sk

ills

Roa

stin

g sk

ills

Tim

ing

skill

s


1712

TOO

LS

AN

D E

QU

IPM

EN

T N

EC

ESS

AR

Y T

O C

OM

PLE

TE

TH

IS D

UT

Y:

Serr

ated

kni

fe, g

rate

r, ha

nd p

eele

r, cu

rvin

g kn

ife, t

errin

e m

ould

s, w

hisk

, mea

t min

cer

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

The

Col

d ki

tche

n/ G

arde

Man

ger k

itche

n sh

ould

alw

ays b

e ke

pt b

etw

een

1 an

d 10

deg

rees

Cel

sius

, the

act

ual c

old

room

s sho

uld

be k

ept b

etw

een

1 an

d 5

degr

ees C

elsi

us a

s foo

d pr

oduc

ed in

the

cold

kitc

hen

is e

asily

affe

cted

by

tem

pera

ture

and

can

eas

ily b

ecom

e hi

ghly

poi

sono

us

IND

UST

RIA

L T

RA

ININ

G A

ND

TR

AD

E T

EST

ING

SK

ILL

S PR

OFI

CIE

NC

Y S

CH

ED

UL

E

CO

DE

IND

UST

RY

T

RA

DE

/ OC

CU

PAT

ION

C

LA

SS/L

EV

EL

HO

SPIT

AL

ITY

C

HE

F O

NE

DU

TY C

: C

ook

mea

t dis

hes

Pre

-req

uisi

tes:

A

ppro

val D

ate:

R

evie

w D

ate:

S.I. 255 of 2021

1737

15.7 To know the keeping quality or shelf life of bread products. 15.8 To be able to prepare and use sour dough.

E. Pastries: 1200 hours (20%) 16.1 To have a comprehension knowledge of the different types of pastries. 16.2 To have an expensive in the skills and techniques when handling pastry. 16.3 To have knowledge of products made from each type of pastry. 16.4 To an understand oven or cooking temperatures for different pastry.

16.6 To have an understanding of causes faults and remedies in pastries. 16.7 To know the keeping qualities of pastry dough. 16.8 To become familiar with the shelf life of different pastry products. 16.9 To be able to classify both sweet and savoury, short puff and choux pastries. 16.10 To demonstrate a similarity with pastry creams.

F. Cakes, cake decoration, biscuits and cookies; 1200 hours (20%) 17. Cakes 17.1 To be knowledgeable of skills and techniques in cake making.

ingredients. 17.3 To have an experience in the preparation of different cakes using traditional

and modern methods. 17.4 To be able to classify cakes. 17.5 To develop basic skills in making different shapes of cakes that suit the occasion. 17.6 To be able to control oven temperatures for different types of cakes. 17.7 To have the knowledge of cake faults and remedies. 17.8 To be familiar with the shelf life of cakes. 17.9 To be able to use cake leftovers or pieces in other dishes or products.

18. Cake decoration: 18.1 To have the ability to prepare and apply different types of icings. 18.2 To have knowledge in advantages and disadvantages of using different types

of icings. 18.3 To have the ability to prepare plastic icing and almond paste. 18.4 To be able to match the type of icing on different types of cakes.

Creams: 18.4 To be able to prepare various types of creams. 18.5 To have the skill of using creams when decorating cakes.

18.6 To be knowledgeable in the consistency of creams before applying them on cakes.


1738

Colorants and toppings: 18.7 To be able to use colours and toppings on cakes. 18.8 To be knowledgeable in the packaging of different types of cakes. 18.9 To be familiar with latest equipment used in cake decoration as well as using

them.

19. H. Biscuits and cookies: 19.1 To have the knowledge and ability to prepare all types of biscuits and cookies

using different methods. 19.2 To have the knowledge in consistency of dough used in biscuit and cookie

making. 19.3 To know the right temperatures applied during baking of biscuits and cookies. 19.4 To have the knowledge on which type of cream and how to apply creams on

biscuits. 19.5 To be able to package and store biscuits. 19.6 To design different shapes when making biscuits and cookies.

Sauces and coullies 19.6 To be able to prepare and apply different types of sauces and coullies. 19.7 To familiarize with the production of fruit jams.

20. Desserts: 900 hours 15% 20.1 To be able to plan, prepare and serve executive hot and cold desserts. 20.2 To have an appreciation of using indigenous and western ingredients in making

desserts. 20.3 To have the ability to prepare desserts from cakes and yeast products. 20.4 To have the ability to prepare desserts from batters.

20.6 To have the ability to prepare desserts for cocktail i.e petit fours.

Ice cream 20.7 To have the knowledge in the preparation of ice cream. 20.8 To have the skill in the preparation of mousses and bavarois.

Pudding 20.9 To have the knowledge and skill in the preparation of various puddings.

Jelly 20.10 To develop the requisite skills needed in preparation of jellies.

21. Methods of cooking in a Pastry kitchen Baking, deep fat frying, steaming, stewing, poaching, boiling, roasting and hot

water bath.

S.I. 255 of 2021

1711TA

SKST

EPS

PRO

FIC

IEN

CY

IND

ICAT

OR

SR

EL

ATE

DK

NO

WL

ED

GE

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

S

C1:

Mak

e sa

ndw

iche

sII

. Sp

read

bre

ad.

III.

Cut s

andw

iche

s acc

ordi

ng

to s

andw

ich

type

e.g

., op

en s

andw

ich,

clu

b sa

ndw

ich,

boo

kmar

ker

sand

wic

h. (

thes

e ca

n be

pro

duce

d in

the

stil

l ro

om)

IV.

Serv

e

• Sa

me s

ize s

andw

iche

s pro

duce

d.• •

Varie

ty ty

pes o

f bre

ad u

sed.

• A

ppro

pria

te s

prea

d us

ed e

.g.,

butte

r, m

ayon

nais

e et

c.•

SHEQ

stan

dard

adh

ered

to

• K

now

ledg

e of

s

an

dw

ich

es

prep

arat

ion.

• K

no

wle

dg

e of

var

ious

of

com

bina

tion

of

• K

now

ledg

e of

va

riou

s cu

ts o

f sa

ndw

iche

s •

Sala

ds a

nd s

alad

dr

essi

ngs.

• T

em

pe

ratu

re

cont

rol.

• H

ygie

ne (

food

, eq

uipm

ent

and

kitc

hen)

.

C

uttin

g sk

ill.

Fo

od p

rese

ntat

ion

skill

s

Coo

king

skill

.

Gar

nish

ing

skill

.

Food

styl

ing

skill

.

C2:

Pre

pare

sa

lads

, ho

rsed

evre

and

sa

lad

dres

sing

s

I. C

lean

an

d

was

h in

gred

ient

s II.

C

ut in

gred

ient

s for

sala

ds

and

hoer

sede

vre

III.

Mak

e sa

lads

dre

ssin

gs

IV.

Dre

ss

sala

ds

and

hors

edev

res a

s per

SO

S V.

G

arni

sh a

nd se

rve

I. A

ppro

pria

te s

alad

dre

ssin

gs

used

.II

. Sa

lads

and

hor

sd’e

ouvr

es

prep

ared

in li

ne w

ith la

id d

own

stan

dard

pro

cedu

res

III.

Sala

d an

d ho

rs d

’oeu

vres

stor

ed

acco

rdin

g to

laid

dow

n st

orag

e pr

oced

ures

.IV

. Sa

lad

and

hors

d’o

euvr

es

garn

ishe

d ac

cord

ing

to S

HEQ

C3:

Pre

pare

col

d m

eats

.I.

Wei

gh in

gred

ient

sII

. Pr

epar

e fo

rce

mea

t II

I. C

ook

forc

e m

eat

IV.

Slic

e m

eats

V.

Pres

ent a

nd se

rve

VI.

Stor

e co

ld m

eats

• Fo

rce

mea

ts p

repa

red

in l

ine

with

stan

dard

ised

reci

pe

• SH

EQ st

anda

rds a

dher

ed to

•

Cor

rect

sto

rage

tem

pera

ture

m

aint

aine

d.

• K

now

ledg

e of

va

rious

cold

mea

ts.•

Kno

wle

dge

on

tem

pera

ture

of

cont

rol s

yste

ms.

C

uttin

g sk

ill.

G

arni

shin

g sk

ill.

Pr

esen

tatio

n sk

ill

Coo

king

te

chni

ques


1710

SMA

LL

TOO

LS

AN

D E

QU

IPM

EN

T SP

EC

IFIC

TO

AB

OV

E D

UT

Y:

Serv

ing

spoo

n fo

r ski

mm

ing,

con

ical

stra

iner

, woo

den

spoo

n, w

hisk

, liq

uidi

zer,

mix

ing

bow

l.

HE

ALT

H, S

AFE

TY

AN

D E

NV

IRO

NM

EN

TAL

ISSU

ES

RE

LAT

ED

TO

TH

IS D

UT

Y:

Col

d sa

uces

are t

o be

serv

ed co

ld an

d ho

t sau

ces s

erve

d ho

t, pr

oper

stor

age o

f lef

t-ove

r sau

ces a

nd p

repa

red

stoc

k to

avoi

d fo

od p

oiso

ning

, all

liqui

ds

stor

ed in

the c

old

room

mus

t not

be s

helv

ed ab

ove e

ye le

vel t

o av

oid

acci

dent

s whe

n re

mov

ing

stor

age c

onta

iner

s fro

m sh

elve

s. A

ll ki

tche

n ga

rbag

e bi

ns sh

ould

be

kept

as f

ar a

way

from

food

and

pub

lic a

reas

and

em

ptie

d re

gula

rly w

ith th

e ga

rbag

e be

ing

disp

osed

of p

rope

rly to

avo

id d

isea

ses.

SPE

CIF

IC W

OR

KE

R T

RA

ITS

RE

QU

IRE

D O

F A

CH

EF:

Punc

tual

ity, t

ime m

anag

emen

t, m

ulti-

task

ing

abili

ties,

cris

is m

anag

emen

t in

mas

s pro

duct

ion

and

food

shor

tage

s dur

ing

serv

ice,

com

posu

re w

hen

unde

r pre

ssur

e, d

ecis

iven

ess,

agili

ty in

task

exe

cutio

n, s

peed

, hos

pita

lity

durin

g se

rvic

e, re

liabi

lity,

hon

esty

, tru

thfu

lnes

s, ph

ysic

al a

nd m

enta

l

IND

UST

RIA

L T

RA

ININ

G A

ND

TR

AD

E T

EST

ING

SK

ILL

S PR

OFI

CIE

NC

Y S

CH

ED

UL

E

CO

DE

IND

UST

RY

T

RA

DE

/ OC

CU

PAT

ION

C

LA

SS/L

EV

EL

HO

SPIT

AL

ITY

C

HE

F O

NE

DU

TY B

: Pre

pare

sand

wic

hes,

sala

ds a

nd h

orsd

’eou

vres

Pre

-req

uisi

tes:

A

ppro

val D

ate:

R

evie

w D

ate:

S.I. 255 of 2021

1739

22. Menu planning (meals and menus for the day) 22.1 Be able to prepare appropriate menus and meals of the day. 22.2 To develop a sense of presentation, serving and decorating dishes. 22.3 To have an understanding of storage of left-over food and pre-prepared dishes/

products. 22.4 To be able to open and close stock books.

23. Costing and control: 300 hours (5%) To have a working knowledge in the costing and management of the Pastry kitchen.

SKILLS PROFICIENCY SCHEDULE FOR A PASTRY CHEF

1. Cleaning of pastry kitchen 1.1 Clean equipment and utensils. 1.2 1.3 Waste disposal.

2. Planning and costing of menu 2.1 Plan dessert trolley menu. 2.2 Develop standard recipes. 2.3 Cost recipes.

3. Preparation of yeast products. 3.1 Prepare bread dough. 3.2 Prepare and bake bread rolls. 3.3 Prepare doughnuts. 3.4 Prepare croissants. 3.5 Prepare sugar buns. 3.6 Prepare biscuits.

4. Preparation of icings and creams 4.1 Identify and select icing and cream ingredients. 4.2 Prepare and apply butter creams and icings. 4.3 Prepare royal icing. 4.4 Prepare butter cream. 1.5 Prepare whipped cream. 1.6 Prepare plastic icing


1740

5. Preparation of cakes5.1 Identify and select baking ingredients.5.2 Prepare basic cake batters.5.3 Prepare carrot cake.5.4 Prepare cakes (whisking method for Genoese sponge cake).5.5 Prepare cakes (creaming method for Madeira sponges).5.6 Prepare ginger bread.5.7 Store and handle cakes.

6. Preparation of egg custard based desserts6.1 Identify and select dessert ingredients.6.2 Prepare custard based desserts (crème caramel).6.3 Prepare bread and butter pudding.6.4 Prepare gelatin based desserts.6.5 Prepare jellies.6.6 Prepare ice creams.6.7 Prepare meringue-based desserts.6.8 Prepare yeast-based desserts.6.9 Prepare fruit-based desserts.

6.10 Prepare pies using puff pastry.6.11 Prepare milk tart using sugar pastry.6.12 Prepare éclairs tart using choux pastry.6.13 Prepare steak and kidney pie using suet pastry.6.14 Decorate and serve desserts

7. Preparation of sauces4.1 Prepare custard-based sauces.4.2 Prepare chocolate-based sauces.4.3 Prepare coulis sauce.4.4 Prepare sabayon sauce.4.5 Prepare milk pudding.4.6 Prepare cold dessert.

8.1 8.2 Prepare pastry cream8.3 Prepare frangipane.8.4 Prepare marzipan.

S.I. 255 of 2021

1709

TASK

STE

PSPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

EL

ATE

DK

NO

WL

ED

GE

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

S

A2:

Mak

e sa

uces

I. Pr

epar

e st

ock

and

roux

II

. M

ix st

ock

and

roux

II

I. Pr

oduc

e de

rivat

ives

sa

uces

IV.

Sim

mer

V.

Se

rve

acco

rdin

gly

I. Sa

uces

cook

ed in

line

with

st

anda

rdis

ed re

cipe

II

. C

oatin

g co

nsis

tenc

y

A3:

Pre

pare

s sou

pI.

Prep

are

stoc

k II

. C

ut

and

co

ok

ingr

edie

nts

III.

Sim

mer

cor

rect

lyIV

. Fi

nish

off

V.

Serv

e V

I. Sa

uce

• C

lear

stoc

k •

Non

gre

asy

soup

• C

orre

ct c

onsi

sten

ce

acco

rdin

g st

anda

rd re

cipe

• So

up s

erve

d w

ith c

orre

ct

acco

mpa

nim

ents

•

Rou

x of

sand

y te

xtur

e.•

Smoo

th sa

uce

cook

ed.

• Sa

uce

blon

de in

col

our.

• N

on g

reas

y sa

uce c

ooke

d.•

Sauc

e con

sist

ency

to b

e of

coat

ing

natu

re.

LA

RG

E T

OO

LS

AN

D E

QU

IPM

EN

T R

EQ

UIR

ED

IN T

HE

EX

EC

UT

ION

OF

A C

HE

FS D

UT

IES:

Indu

stria

l ele

ctric

al st

oves

, ind

ustri

al g

as st

oves

, con

vent

iona

l ove

n, b

asic

indu

stria

l ove

n, b

last

free

zer,

deep

free

zer,

cold

room

, ind

ustri

al st

ainl

ess s

teel

si

nks,

indu

stria

l sm

oke

extra

ctor

, non

e st

ick

stai

nles

s ste

el c

ooki

ng p

ots o

f all

size

s, no

ne st

ick

stai

nles

s ste

el sa

uce

pans

, ind

ustri

al st

ainl

ess s

teel

tabl

es,

indu

stria

l gril

ler,

indu

stria

l dee

p fa

t fry

er, i

ndus

trial

tin

open

er, s

alam

ande

r, liq

uidi

zer,

doug

h pr

over

, ind

ustri

al d

ough

mix

er, s

leep

ers,

colo

ur co

ded

cutti

ng

knife

, cho

ppin

g kn

ife a

nd s

harp

enin

g st

eel,

indu

stria

l bin

s, bu

cket

s fo

r 3 b

ucke

t sys

tem

, ind

ustri

al s

tain

less

ste

el s

tora

ge s

helv

es, s

ervi

ce e

quip

men

t i.e

.


1708

Ann

exur

e 1:

NC

Che

f Cla

ss (P

rofe

ssio

nal C

ooke

ry)

IND

UST

RIA

L T

RA

ININ

G A

ND

TR

AD

E

TE

STIN

G

SKIL

LS

PRO

FIC

IEN

CY

SC

HE

DU

LE

CO

DE

IND

UST

RY

T

RA

DE

/ OC

CU

PAT

ION

C

LA

SS/L

EV

EL

HO

SPIT

AL

ITY

C

HE

F O

NE

DU

TY A

: Pre

pare

stoc

ks, s

auce

s and

soup

s

Pre-

requ

isite

s:

App

rova

l Dat

e:

Rev

iew

Dat

e:

TASK

STE

PSPR

OFI

CIE

NC

Y

IND

ICAT

OR

SR

EL

ATE

DK

NO

WL

ED

GE

WO

RK

PLA

CE

ESS

EN

TIA

L SK

ILL

S

A1:

Mak

e st

ock

I. W

eigh

ingr

edie

nts

II.

Boi

l in

gred

ient

s w

ith b

ouqu

et g

arni

.II

I. Sk

im

IV.

Stra

in

V.

Stor

e

• C

lear

sto

ck a

ccor

ding

to

the

stan

dard

•

Ingr

edie

nts

mea

sure

d to

st

anda

rd ra

tio.

• St

ock

of li

ght c

onsi

sten

cy

prod

uced

.•

SHEQ

sta

ndar

ds a

dher

ed

to

• K

now

ledg

e of

var

ious

stoc

ks

• K

now

ledg

e of

cor

rect

use

of

equi

pmen

t.•

Kno

wle

dge

of c

ooki

ng

lang

uage

• K

now

ledg

e of v

ario

us sa

uces

.•

Kno

wle

dge

of d

eriv

ativ

e sa

uces

.•

Kno

wle

dge o

f cul

inar

y te

rms.

M

easu

ring

skill

.

Skim

min

g sk

ill.

W

eigh

ing

skill

Ti

min

g sk

ill.

B

lend

ing

skill

.

Cut

ting

skill

.

S.I. 255 of 2021

1741

8.5 Prepare royal icing. 8.6 Prepare butter icing.

9. Preparation of fruit based desserts. 9.1 Clean and wash the fruits. 9.2 Peel, slice the fruits. 9.3 Prepare the syrups. 9.4 Prepare fruit salad, pear conde, and fruit compote. 9.5 Chill the dessert. 10. Preparation of pastries 10.1 Identify and select pastry ingredients. 10.2 Prepare and bake a pate a choux. 10.3 Prepare danish dough. 10.4 Prepare scones. 10.5 10.6 Prepare queen cakes/small cakes. 10.7 Store and handle pastry products.

11. Preparation of short pastry 11.1 Prepare short paste dough. 11.2 Form and bake short pastry dough. 11.3 Prepare fruit pies, treacle tart and baked apple dumpling. 11.4 11.5 Prepare garnish for pastry.

12. Preparation of choux pastry 12.1 Identify ingredients. 12.2 Prepare pate choux. 12.3 Prepare and bake t choux pastry. 12.4 12.5 12.6 Prepare glazing sauce.

13. Preparation of sweet pastry 13.1 Identify and select ingredients for sweet pastry. 13.2 Prepare sugar paste. 13.3 Bake sugar paste. 13.4 13.5 Bake blind.


1742

14. Preparation of puff pastry 14.1 Identify and select baking and dessert ingredients. 14.2 Prepare puff pastry paste. 14.3 Laminate puff pastry dough. 14.4 Bake puff pastry. 14.5 14.6 Prepare garnishes for puff pastry. 14.7

15. Preparation of cold desserts 15.1 Prepare bavarios. 15.2 Prepare mousses. 15.3 Prepare panna cota. 15.4 Prepare sorbets. 15.5 Prepare sherbets. 15.6 Prepare jellies.

16. Preparation of biscuits and petit fours 16.1 Prepare short bread biscuits. 16.2 16.3 Prepare cat tongues. 16.4 Prepare cornets. 16.5 Prepare glazed fruits. 16.6 Prepare piped biscuits.

Supplement to the Zimbabwean Government Gazette dated the 12th November, 2021. Printed by the Government Printer, Harare.

S.I. 255 of 2021

1707

Statutory Instrument 255 of 2021.[CAP. 28:02


IT is hereby notifi ed that the Minister of Higher and Tertiary Education, Innovation, Science and Technology Development has, in terms of section 32 of the Manpower Planning and Development Act [Chapter 28:02], made the following notice:—

1. This notice may be cited as the Manpower Planning and Development (Hotel and Catering) (Amendment) Notice, 2021 (No. 4).

2. The First Schedule of the Manpower Planning and Development (Hotel and Catering) Notice, 1991, published in Statutory Instrument 319 of 1991, is amended by the insertion of—

“Chef

Pastry Chef’’.

3. The Second Schedule is amended by the insertion of the following—

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