FROM:

MARIAN CHAVES
PITTER MONTANEZ

BREAD AND PASTRY PRODUCTION NC II-TESDA

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.

Students of the Bread and Pastry Production NC II program are trained in using modern baking techniques, equipment, tools and utensils and other baking appliances. Students are also taught about different presentation methods, sanitation and safety.

Bread and Pastry Production NCII program is regulated by TESDA (the regulating body for vocational courses), and offered by TESDA accredited training institutes. The program may also be incorporated in undergraduate courses such as BS in Hotel and Restaurant Management (BSHRM) and BS in Tourism (BST).

Course Structure

The course structure for Bread and Pastry Production NC II is divided into the following modules:

• Basic Competencies (18 hours)
  • Participate in workplace communication
  • Work in a team environment
  • Practice career professionalism
  • Practice occupational health and safety procedure
• Common Competencies (18 hours)
  • Develop and update industry knowledge
  • Observe workplace hygiene procedures
  • Perform computer operations
  • Perform workplace and safety practices
  • Provide effective customer service
• Core Competencies (105 hours)
  • Prepare and produce bakery products
  • Prepare and produce pastry products
  • Prepare and present gateaux, tortes and cakes
  • Prepare and display petits fours
  • Present desserts

Lessons in the Bread and Pastry Production NC II program are taught to students through classroom lectures and demonstrations. Students are assessed and evaluated at the end of every module discussion through direct observation, simulations, practical demonstrations and oral and written exams.

Entry Requirements for Bread and Pastry Production NC II

The basic requirements for trainees of Bread and Pastry Production NC II as set by TESDA are:

• Can communicate in basic English either oral and written
• At least high school graduate
• Physically and mentally fit
• With good moral character
• Can perform basic mathematical computation
• With pleasing personality

What skills, traits and attitude will help you succeed in this course?

• Culinary skills – before enrolling in this program, students must evaluate themselves first whether they have a flare for baking or not. Usually, students who have no knowledge on this area will have a more difficult time.
• Accuracy – while aesthetic is important, the taste of baked products and pastries depends very much on accurate implementation of recipes and preparation procedures; a student must be able to remember step by step process, prepare and mix the accurate amount of ingredients.
• Technical Skills – the ability to learn, operate and control properly and safely an extensive range of equipment, tools and instruments used in pastry making and baking.
• Basic oral and written English skills – during the on the job training (OJT), students are assigned in different establishments such as hotels, resorts, restaurants and a lot more where the use of English is important both to entertain customers and for job related tasks.
• Basic math skills – must possess basic math skills, especially knowledge of fractions, in order to precisely mix recipes, weigh ingredients, or adjust the mixes.
• Creativity – presentation is very important when talking about cakes, desserts and pastries; because they require intricate decorations, students must have the innate artistic ability to present finished products in an impressive way.
• Endurance – the ability to withstand tiresome work such as standing up for long periods of time while they prepare dough, monitor baking, or package baked goods and being in the kitchen where the environment may be uncomfortable and the room temperature is always warm
• Patience – during the practicums, you will not always be able get things right and creates breads, pastries and desserts to perfection so you must have the patience to move forward and practice more.

How difficult is Bread and Pastry Production NC II?

Bread and Pastry Production NC II is not a difficult program. The topics/modules in the program are easy to understand. There are no difficult or challenging requirements in the program.

Technical-vocational programs follow a modular approach in classroom instruction which makes it easier for students to learn. Modular Instruction is a type of teaching method that follows a specific set of planned learning activities and exercises. These activities are contained in a short booklet called a module. Students are allowed to proceed with their own learning pace (self-pacing). Instructors provide timely feedback, allowing students to improve their skills.

How long does it take to complete the Bread and Pastry Production NC II program in the Philippines?

The standard completion time of the Bread and Pastry Production NC II program as recommended by TESDA is 141 hours: 18 hours of Basic Competencies, 18 hours of Common Competencies and 105 hours of Core Competencies. However the duration may be longer due to the OJT or the school's curriculum.

On the Job Training (OJT)

Training institutes may include an On the Job Training (OJT) in the Bread and Pastry Production NCII program. Students may be assigned in different establishments such as restaurants, bakeries, hotels, resorts and other related operations. The student will report to the designated authority in the agency who will supervise and guide his practice. The assigned authority will evaluate the student periodically and submit an evaluation form to the assigned TVET trainer.

Assessment and Certification

The Technical Education and Skills Development Authority (TESDA) is the regulating body for all vocational courses in the Philippines and is in-charge of the assessment and certification of the competencies of technical-vocational workers through the Philippine TVET Qualification and Certification System (PTQCS). The assessment process aims to determine whether the graduate will be able to perform according to workplace standards based on a defined competency standard. Certification is given to those who meet the competency standards.

The Assessment and Certification process is not required among graduates of vocational courses. Graduate trainees have the option whether to undergo the process or not. However, a TESDA certification will give a graduate an advantage since local and foreign companies who hire skilled workers may require this credential.

Graduates of Bread and Pastry NCII are advised to take the Assessment and Certification Exam, National Certificate – Level II (NCII).

The National Certificate is only valid for five years, which means that it has to be renewed. The requirements and steps in applying for assessment and certification as well as the methods used for assessment are found in the TESDA website.

Career Opportunities for Bread and Pastry Production NC II graduates

o    Kitchen Helper – cleans and sanitizes kitchen equipment; assists in basic food preparation; receives and stores products in kitchens.

o    Plant Bakers – work for bread factories, using machinery to produce bread and pastry products.

o    In-store Bakers – these people produce bread and baked goods in a retail store, sometimes using pre-prepared or part-baked products from a factory.

o    Master/Craft Bakers – much more likely to bake from scratch and are usually employed by a small-scale, independent bakery or a restaurant kitchen. A craft baker may specialize in a certain type of bread or baking process and will offer specialist goods and services, such as patisserie and cake decoration.

o    Cake Decorator – works at a bakery, grocery store or specialty cake shop and decorates cakes using a variety of tools, materials and food items. Cake decorators prepare icings, apply toppings and decorate cakes by writing customized messages.

o    Pastry chef – in charge of and trained in the production of desserts, pastries, and breads.

o    Commis – junior chef

o    Line Cook – “station chef”, is the chef designated to take charge of a certain area of food production, such as cake and dessert preparation and other related products.

o    Bakery Sanitation Manager – responsible for general sanitation of the plant. Looking after all on-the-job activities, product safety, legality, quality, etc.

o    Bakery technologist – responsible for the development, creating, launching and implementing new products and commercialization of new and existing products.

o    Caterer – plans, makes, transports and serves food for meetings, parties, weddings, organizational fêtes, and a host of other events. Some caterers specialize in baked goods and pastries.

o    Bakery Owner