Source document: https://docs-lawep.s3.us-east-2.amazonaws.com/1698147111387.pdf (Mauritius)
MAURITIUS QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE LEVEL 2 IN PASTRY National Certificate Level 2 in Pastry 1.

Level: 2 2.

Total Credits: 64 3. Review Date: May 2026 4.

Access to qualification 4.1 Entry Information Read up to Certificate of Primary Education (CPE)/ Primary School Achievement Certificate (PSAC) or An alternative qualification at Level 1 of the NQF 4.2 Recognition of Prior Learning [RPL] Not Applicable 4.3 Award of qualification requirements Unit No.
Unit Standard Title Level Credit HEALTH AND SAFETY Provide a safe and secure environment in the hospitality industry FOOD SAFETY AND HYGIENE Demonstrate a basic knowledge of food hygiene and control methods used in a food business WORKING ENVIRONMENT Demonstrate a basic knowledge of contamination hazards in food business PREPARATION AND COOKING METHODS Demonstrate knowledge of pastry equipment used in a commercial environment Prepare and weigh ingredients for pastry doughs using manual production equipment Roll and laminate pastry doughs using manual production methods Prepare and mix pastry doughs using manual production methods Demonstrate knowledge in the preparation of cream, cocoa, and biscuits Prepare mise en place 2 2 2 2 2 2 2 2 2 2 1 1 1 4 5 5 4 5 4 Unit No.
Unit Standard Title Level Credit 10 Prepare and apply fillings to pastry products using manual production methods 11 Demonstrate and apply knowledge of cooking methods 12 Prepare simple petits fours 13 Prepare hot and cold desserts 14 Prepare and apply toppings to pastry products using manual production methods ASSOCIATED STUDIES 15 Demonstrate mathematical skills and knowledge 16 Demonstrate communications skills 17 Demonstrate knowledge of work ethics 18 Demonstrate basic knowledge of sustainable development 19 Demonstrate knowledge of information technology 2 2 2 2 2 2 2 2 2 2 4 5 5 5 4 3 4 1 1 2 Total Credits 64 5.
Purpose This qualification is intended for people wishing to pursue a career in the field of pastry.

The qualification would enable learners to acquire skills and knowledge required to work in the field using basic production methods for various pastry ingredients and doughs, and pastry equipment.

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