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.