1. To manufacture, treat, prepare, ferment, process, produce, pack, repack, supply and deal in all types of confectionery items, processed foods such as bread, flour, biscuits, pastry, cakes, confectionery, chocolates, sweets, chewing gums, milk cream, ice-creams, and other farinaceous and food products and to bake and prepare baking powders and all materials and ingredients generally used in preparation of bakery products.

2. To carry on all or any of the business or businesses as manufacturers, importers, exporters, dealers and agents of all kinds of bakery products, including and in particular bread, loaves, biscuits, cakes, buns, pastries, creams, protein foods, maize products, cornflakes, canned fruits and vegetables, butter, ghee, cheese and other dairy products, milk goods, malted goods, pickles, jams, jellies, sausages, milk powder, condensed milk, chocolates, toffees, sweets, aerated and mineral water.

3. To carry on the business of providing Support Services whether information technology enabled or otherwise, including but not limited to providing back office services, enterprise content and data services, Supply Chain Management, public relation, administrative services, promotional activities and other allied activities and others and act as consultants for the aforementioned services and businesses.

4. Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts.

5. A Baker, or Pastry Chef, is in charge of preparing baked goods for sale to customers. Their duties include creating recipes, ordering ingredients and coordinating baking schedules to produce breads, cakes, pastries, pies, cookies and other goods.

6. Plan and present a grand pastry buffet

7. Demonstrate display techniques as they apply to hot and cold dessert presentations

8. Exhibit nutritional awareness and implement food-for-life principles

9. Exhibit a solid foundation of techniques for food preparation, presentation, and service, including competence in baking and pastry production, line work, and basic garde manger

10. Demonstrate the ability to keep accurate food business records and understand the relationship between financial profits and good business ethics