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