IT IS A TYPE OF KITCHEN WHERE YOU LOCATED ALL THE PASTRY CHEFS WHO ARE MAKING DESSERTS FOR THE ESTABLISHMENT.

IN WHAT COUNTRY PASTRY ORIGINATED?

A SMALL PIECE OF BREAD OR PASTRY WITH A SAVORY TOPPING, OFTEN SERVED WITH DRINKS AT A RECEPTION OR FORMAL PARTY.

WHAT DO WE CALL FOR CHEF WHO ARE SPECIALIZE IN PASTRY PRODUCTS?

THE MALDIVES IS ONE OF THE DREAM WORK PLACE OF AN ISPIRING HOTELIER, IN WHAT COUNTRY MALDIVES LOCATED?

IT A PROGRAM THAT DEVELOPS THE SKILLS OF THE STUDENTS IN PREPARING AND PRODUCING BAKERY/ PASTRY PRODUCTS.

THE ORGANIZATION THAT REGULATING ALL VOCATIONAL COURSES WHO ARE INCHARGE FOR THE ASSESSMENT AND CERTIFICATION OF THE COMPETENCIES OF TECHNICAL- VOCATIONAL WORKERS

THE TRAINEES ARE REQUIRED TO UNDERGO THE PROCESS OF ASSESSMENT.

THE NATIONAL CERTIFICATE IS ONLY VALID FOR FOUR YEARS.

THE BAKING AND PASTRY PRODUCTION IS ONE OF THE SUBJECT OF GRADUATING STUDENTS.

IT IS THE HIGHIEST TOWER IN THE WORLD.

TO BE SUCCESSFUL IN THIS PROGRAM THE STUDENT SHOULD HAVE THE KNOWLEDGE IN THE AREA OF BAKING.

PRESENTATION IS UNCESSARY IN PRESENTING CAKES, DESSERT AND PASTRIES.

THE ABILITY TO ENDURE TIRESOME WORKS SUCH AS STANDING FOR LONG PERIOD OF TIME AND BEING IN THE KITCHEN WHERE THE ENVIRONMENT ARE USUALLY UNCOMFORTABLE IS ONE OF THE GOOD TRAITS OF A SUCCEESSFUL WORKER/ TRAINEE.